Wed, 18 October 2023
Ingredients:
• 1 head of cauliflower, chopped into florets
• 2 medium courgette, sliced
• 300g baby spinach
• 1 can of coconut milk
• 1 cup of vegetable broth
• 2 cloves of garlic, minced
• 2 tablespoons of green curry paste
• 1 teaspoon of grated ginger
• 1 tablespoon of soy sauce
• 2 tablespoons of honey
• 2 tablespoons of vegetable oil
• Handful of roughly chopped coriander , for garnish
Instructions:
1. Heat the oil in a large pot over medium heat. Add the curry paste and stir for 1-2 minutes until fragrant.
2. Add the garlic and ginger and stir for another minute.
3. Add the coconut milk, vegetable broth, soy sauce, and honey, Stir until the boil
4. Add in the baby spinach on till all wilted down into the sauce. Using a hand blender blend until smooth and super green.
5. Add the cauliflower and courgette and stir until they are coated in the curry paste and cooked
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the vegetables are tender.
7. Remove from heat and garnish with coriander before serving. With rice or rice noodles.
This dish can be served with rice or noodles.
You can also add protein of your choice like Chicken, shrimp or Tofu if you would like.
This is a basic recipe for green Thai curry but you could also add other vegetables like broccoli, pepper, or aubergine
