Elmlea vegetarian Thai green curry

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Elmlea vegetarian Thai green curry

Category Main course
Serves 4
Preparation 15 minutes
Cooking 20 minutes

Rating: Rated 0 / 5 (0 ratings)

Celebrate this year's National Curry Week (7th-13th October 2019) with your favourite curry for just £1 – prepped and served for maximum taste by best-selling author of One Pound Meals, Miguel Barclay, in partnership with Elmlea.
Miguel Barclay's Five Curry Tips:
1. If you want to make a great curry every time for under £1, stay away from boring ingredients and go for more adventurous tastes and spices to pack your dishes with a punch of flavour.
2. Try using colourful, hearty veggies such as squash, aubergine and okra that will add texture as well as creating a filling feast.
3. Buying bigger packs is often cheaper than shopping for individual ingredients, so batch cook curries to use everything up and keep leftover ingredients to a minimum. Freeze portions for up to a month if you can't eat everything fresh.
4. To serve more people on a budget, bulk out curries with lots of tasty vegetables and a generous side dish of fragrant rice. This works for veggie and meat dishes!
5. To get an authentic tasting creamy masala sauce, simmer the chopped tomatoes until they break down completely, then add in creamy Elmlea to the pan. To create an at-home takeaway look, finish the curry off by stirring in a final splash of Elmlea until so you see some swirls but still have the creamy colour. Serve with a sprinkle of flaked almonds for the ultimate 'fakeaway'.

Ingredients

  • 1 tbsp vegetable oil
  • 3 large garlic cloves, finely sliced
  • 2 kaffir lime leaves
  • 400ml can coconut milk
  • 1 aubergine, cut into 3cm chunks
  • 300g Basmati rice, to serve
  • 100ml Elmlea single
  • Handful Thai basil leaves
  • 3 shallots, thinly sliced
  • 4cm thumb sized piece ginger, finely chopped
  • 1 lemongrass, cut in half lengthways
  • 1 tbsp vegetarian fish sauce
  • 2 courgettes, cut into 3cm chunks
  • 100g sugar snap peas
  • 1 lime, cut into wedges
  • 4-5 tbsp vegetarian Thai green curry paste

Method

Stage 1

Heat the oil in a large saucepan over medium heat.

Stage 2

Add the shallots, garlic and ginger and fry for 10 mins until starting to soften.

Stage 3

Add the Thai green curry paste, kaffir lime leaves and lemongrass to the pan and cook for 2mins until they release their aroma.

Stage 4

Add the coconut milk and fish sauce and season to taste with salt. Mix through the aubergine and courgette, cover with a lid and simmer for 15 mins until the vegetables have softened.

Stage 5

Meanwhile, cook basmati according to packet instructions

Stage 6

Once the vegetables have cooked remove the kaffir lime and lemongrass and stir through the sugar snap peas and Elmlea single.

Stage 7

Serve the Thai green curry over rice with a wedge of lime and a sprinkle of Thai basil.

Photos

Elmlea vegetarian Thai green curry

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Recipe author

Published by: Vegetarian Living
Recipe and styling: Elmlea
Photography: Elmlea

Nutritional info

Nutritional values are per serving.

  • Calories: n/a
  • Fat: n/a
  • Saturated fat: n/a
  • Protein: n/a
  • Carbohydrates: n/a
  • Sugars: n/a
  • Fibre: n/a
  • Salt: n/a

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