Thai Green Curry
I love packing vegetables into curries as I find that the spices and flavours really make eating vegetables easier (for people like me who struggle to eat lots of veg on it’s own). I realised I hadn’t posted a veggie dinner in a while so I made this curry a vegetable one, using chickpeas as my protein source. However, you could definitely add in chicken or prawns to this and it would be a delicious thai green curry. I do think it’s worth buying the high quality curry pastes for this curry as that is where all of the flavour is. I love the mae-ploy brand. It’s not that expensive, lasts ages and has a great authentic flavour.
Ingredients
Serves 5 | 288 calories per serving (no rice)*
1 large onion, peeled and sliced
1 tbsp groundnut oil
4 cloves garlic, peeled & crushed
Thumb sized piece ginger, peeled & grated
1 red pepper, quartered and cut into chunks
1 red chilli, deseeded and sliced
1 tin chickpeas, drained & rinsed under water
1/2 bag baby leaf spinach, roughly chopped
2 heaped tsp thai green curry paste
1 tin full fat coconut milk
Handful frozen peas
Dash fish sauce (optional, leave out if vegetarian/vegan)
3 tbsp light soy sauce
Salt & pepper to taste
Method
In a wok / skillet, heat your oil on medium head. Add your garlic, chilli & ginger and cook for 1-2mins until fragrant.
Add your onion and red pepper and cook for a further 2-3 mins until starting to soften.
Add in your curry paste and stir it into your vegetables, cooking it for a minute before adding your chickpeas & coconut milk.
Add in your chopped spinach, frozen peas as well as 1/3 of the empty chickpea tin filled with some water. Season with salt pepper, soy & fish sauce to taste.
Simmer until creamy and reduced slightly (about 10mins).
Serve with some steamed rice (I like basmati or jasmine).
*Calories based on brands I used and should be used as rough estimate for caloric amounts. Add roughly 200 calories for 1 cup of rice with this dish
