About this recipe
Using a curry paste is a great way of quickly putting lots of flavour into a dish saving you lots of time and effort. This curry has lots of different vegetables in, all with different colours and textures.
Allowing the vegetables to cook in the curry sauce means very little nutrients are lost in the cooking process; keeping the vegetables a little crunchy will also help this. Firm tofu, meat or fish can be a great addition to this curry for an added protein source. That said, using veggies like green beans, sugar snap peas, baby corn and bean sprouts are all vegetables with higher protein content.
When paired with the good source of fats from the coconut oil and milk, some slow release carbohydrates from rice or noodles and lots of fibre from the different vegetables and grains; this dish is really well balanced.
Photo Credit: Hope Pointing
1 Tbsp coconut oil
1 Shallot, finely sliced
2-3 Tbsp Thai green curry paste
1 Can coconut milk
½ Tbsp soy sauce
100g Green beans
Handful of sugar snap peas, halved
Handful of baby corn, halved lengthways
1 Carrot, cut into ribbons using a potato peeler
2 Handfuls of bean sprouts
Bunch of fresh coriander, stalks included
Rice or noodles to serve
Chunks of firm tofu (optional), pan fried or simply added along with the vegetables to cook through in the curry.
Heat the oil in a large pan and add in the chopped shallot and cook for around 5 minutes until softened.
Next, add in the curry paste and the coconut milk. Give everything a good stir and allow to cook for 5 minutes. Add in the soy sauce, along with some black pepper. Taste for seasoning, adding more soy sauce or pepper if needed.
Bring the mixture to a low simmer and then add in the green beans, sugar snap peas, baby corn, bean sprouts and also the finely chopped stalks of the coriander. Cook for about 3 minutes until the vegetables are just tender
Just before serving, garnish with the remaining fresh coriander leaves, the ribbons of carrot and a squeeze of fresh lime juice.