We eat a LOT of meat. And whilst I personally don’t think I could go full veggie, we’ve been debating being less carnivorous for some time.
We consistently hear the benefits of eating less meat and having more of a balance in our diets (plus, it saves us loads of pennies). So, we’ve started experimenting with various veggie-based dishes twice a week to begin with. Some just haven’t quite hit the spot. Some were just plain awful. But I think I might be onto a winner with this Vegetarian Thai Green Curry recipe…
We do love a good curry – especially Thai! I occasionally make my Thai Green Curry paste from scratch, but there’s not always the time. Mae Ploy is the best brand of Thai Curry Paste that I’ve come across, but Aldi do a pretty good one too (although I use more than the jar recommends – trust me).
You can pick up some Mae Ploy at Asian supermarkets or online at Amazon. Here’s an affiliate link (I’ll get a small commission if you go ahead and purchase some): https://amzn.to/2XMUho9
If you’re using a paste, this Vegetarian Thai Green Curry recipe is even easier. It can be ready in just 20 minutes. Here’s what you’ll need for two servings:
- 400g tin of chickpeas, drained and rinsed
- 80g baby corns, roughly chopped into 1cm pieces
- 80g mange tout
- 1 red pepper, sliced
- 2 garlic cloves, minced
- 1 chilli, finely chopped (optional)
- 2 lime leaves (optional)
- 2-3 tbsp of Thai Green Curry paste
- 400ml coconut milk
- 1 spring onion and a handful of coriander, roughly chopped to serve (optional)
There’s a few optional additions in there. If you like a bit of heat, add the chopped chilli. If you can get your hands on some lime leaves, it’s always nice but the recipe tastes great with or without either.
We served ours with some steamed basmati rice, too.
- Add a tablespoon of oil (preferably coconut) to a pan and heat.
- Then add the garlic and curry paste, cooking for a couple of minutes until you the flavours start to release.
- Add the chilli and cook for a further 1 minute.
- Next, add in your all of your vegetables and coat them in the curry paste for a minute or so.
- Pour in your coconut milk and add the lime leaves.
- Bring to the boil, cover the pan and then let your Vegetarian Thai Green Curry simmer for 10-15 minutes.
- Serve with rice and garnish with your roughly chopped spring onion, coriander and even a few chilli flakes if you like.
Now, wasn’t that a total breeze? It’s really tasty too.
It’s so versatile too. You could add potato, sweet potato, broccoli… You can knock this up with pretty much any vegetable.
I think the chickpeas add a different texture in absence of the meat, they also give it a little heaviness that I think some of our other veggie experiments were missing. I was stuffed after my bowl of Vegetarian Thai Green Curry!
I’m excited to try more vegetarian recipes and hopefully share them with you on here as we go. Do you have any go-to veggie dishes that we should cook? I’d love to hear them in the comments!
Lots of love, LB x