I believe you can never go wrong with Thai food. It’s just beautiful, fragrant, tasty, light and filling all at the same time. This is a veggie version of the good old chicken green curry, where I substituted chicken with nuts. The secret to a good home made green curry is in finding really good curry paste, which can be a tough job. I suggest shopping at ethnic food shops and trying out different pastes until you find the one that does the trick. The rest is easy.
- 4 cloves of garlic
- 1 red onion
- 1 large courgette
- 2 bell peppers
- 2 carrots
- 1/2 litre or 2 cups of water
- 1 stock pot or cube or salt
- 1 sachet of green curry paste
- A handful of cashew nuts
- 1 tin of coconut milk
Ahh… look at the rainbow colours of these veggies. Carrots are probably not the most orthodox choice for a thai curry, but I like the bit of crunch they add to the mix.
Fry the veg lightly and add the curry paste. Add water and stock or seasoning. I find you still need a bit of salt despite the curry paste. Let the vegetables cook until they are al dente, 15-20 minutes will probably do. Careful, they are very easy to overcook!
If you’re in the UK I can recommend Sharwood’s thai paste. It’s really good, available in all supermarkets and costs 99p.
Add the cashew nuts and the coconut milk. Then quickly bring the sauce to boil. If you boil the coconut for long it will lose its lovely coconuttiness, which I like. I also like to add the cashew nuts towards the end as they can become soggy and chewy if added with the veg in the beginning.
Serve with jasmine rice and garnish with fresh coriander. If you have any left over, you can also add a bit more stock and eat it as a soup the next day.