Lemon and Ginger Thai Curry

Vegan
Lemon and Ginger Thai Curry
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Prep: 10 mins Cooks: 30 mins

Ingredients (Serves 2)

Metric
Imperial

  • 1 tbsp coconut oil
  • 160 g spring onionchopped
  • 2.54 cm ginger grated
  • 1 garlic clovesgrated
  • 5 cm lemongrass Fresh or dried, and bruised with a knife or rolling pin
  • 3-4 tsp red curry paste
  • 300-400 ml coconut milk
  • 150-200 ml vegetable stock
  • 1 tbsp tamari
  • 160 g tenderstem broccoli chopped (or regular broccoli)
  • 160 g red peppersliced
  • 10 g coriander chopped
LunchDinner

The flavours and colours in this dish are wonderful. The spicy ginger and aromatic lemongrass are a classic nutrient dense combination that adds a wealth of flavour to this simple dish.

Prep: 10 mins Cooks: 30 mins

Ingredients (Serves 2)

Metric
Imperial

  • 1 tbsp coconut oil
  • 160 g spring onionchopped
  • 2.54 cm ginger grated
  • 1 garlic clovesgrated
  • 5 cm lemongrass Fresh or dried, and bruised with a knife or rolling pin
  • 3-4 tsp red curry paste
  • 300-400 ml coconut milk
  • 150-200 ml vegetable stock
  • 1 tbsp tamari
  • 160 g tenderstem broccoli chopped (or regular broccoli)
  • 160 g red peppersliced
  • 10 g coriander chopped

Gather ...

Gather your ingredients.

Heat th...

Heat the coconut oil in a lidded pan or casserole dish over a medium heat. Add the garlic, ginger, spring onion and lemongrass and sauté for 3-4 minutes. (Note: the spring onions are not pictured here)

Add the...

Add the red peppers and cook for 2 minutes. Then add the curry paste and stir to coat the ingredients.

Add the...

Add the coconut milk, stock, tamari and bring to a simmer. Once simmering, cover with the lid and cook for 15 minutes.

Add the...

Add the broccoli and simmer another for 5 minutes with the lid off.

Check t...

Check the seasoning and serve with coriander.

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