1
Step 1
Cook the rice according to the packet instructions.
Vegan
Vegan Thai curry with coconut milk and green curry
A quick, creamy Thai-style curry with vegan pieces, green curry paste and coconut milk. Broccoli, pak choi and sugar snap peas add freshness and a pleasant bite.
YOU WILL NEED
Ingredients
- Rice for 4 servings
- 2 packs unbreaded vegan pieces (320 g each)
- Oil for frying
- 1 yellow onion
- 2 garlic cloves
- 1 red chilli
- 2–3 tbsp Thai green curry paste
- 100 ml water
- 1 pack coconut milk (400 g)
- 100 g broccoli or tenderstem broccoli
- 100 g green beans
- 100 g pak choi
- 100 g mangetout or sugar snap peas
- Salt and pepper
- Thai basil or coriander, to serve
FROM THE KITCHEN TO THE PLATE
Method
2
Step 2
Fry the vegan pieces in a little oil until nicely coloured. Lift out and set aside.
3
Step 3
Peel and chop the onion and garlic. Slice the chilli. Sauté the onion, garlic and chilli in a little oil. Stir in the curry paste and return the vegan pieces to the pan.
4
Step 4
Pour in the water and coconut milk. Simmer over low heat for about 8 minutes.
5
Step 5
Cut the broccoli, green beans, pak choi and peas into smaller pieces. Add the vegetables and simmer for a few minutes until softened but still crisp.
6
Step 6
Season with salt and pepper. Serve with basmati rice and Thai basil or coriander.
A DELICIOUS FINISH
What should you serve with it?
Non-alcoholic
Lime and mint soda
Fresh acidity and mint lighten the richness of coconut milk and the heat of the curry.
ALCOHOL-FREE OPTION
Soda water with lime and mint
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.