MadebyBlitz’s Thai-Style Green Curry

Serves 4 15 mins Prep 25 mins Cooking

The Main Bits

  • 1 block of tempeh, chopped into cubes
  • 250g shittake mushrooms, sliced
  • 150g mixed small veggies (tenderstem broccoli, baby corn, mangetout etc.)
  • 160ml tin of coconut cream
  • 500ml veggie stock
  • 250g cooked jasmine rice
  • Small handful of Thai basil (10g)
  • Small handful of fresh coriander (10g)
  • Squeeze of lime
  • Handful of lightly toasted cashews nuts
  • Oil for cooking

Quick Green Curry Paste

MadebyBlitz’s Thai-Style Green Curry

Serves 4 15 mins Prep 25 mins Cooking

Vegan

Cooking Steps

  • 1

    Add all the green paste ingredients to a food processor and blitz until it becomes a thick paste.

  • 2

    Heat oil in a pan or Wok on medium heat. Add the mushrooms, tempeh and veggies. Cook for 5 minutes, until veggies and tempeh start to brown.

  • 3

    Add green curry paste and coat all the veggies and tempeh in the good stuff.

  • 4

    Add the veggie stock and coconut cream. Save a tablespoon of the coconut cream to garnish at the end. Let it simmer for 15 minutes.

  • 5

    Serve up with cooked jasmine rice and garnish with coriander, Thai basil, toasted cashew nuts and a drizzle of coconut cream.

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