Wed Aug 21 2024
Lime Coconut Thai Green Curry
You can never go wrong with a comforting bowl of curry. This fragrant and flavourful Thai green curry is made with creamy coconut milk, spring onions, garlic and green chilli then finished with lime juice and peanuts! Serve over a bowl of rice for a simple yet satisfying dinner!
Note:
This recipe is equally delicious as leftovers the next day.
SERVINGS:
COOKING TIME:
Ingredients
Curry
- 460 g chickpeas, strained and rinsed
- 2 tbsp coconut oil
- 5 spring onions, sliced
- 2 green chili, sliced
- 4 garlic cloves, finely chopped
- 250 g broccoli, cut into small florets
- 250 g pak choi, roughly chopped
- 600 ml coconut milk
- 200 ml vegetable broth
- 1/2 tbsp soy sauce
- 1 lime, juice
- salt to taste
Other
- 1 cups rice
- 60 g roasted peanuts, roughly chopped
- 1 green chili, sliced
- 1 spring onion, sliced
Instructions
- Strat by cooking the rice according to package instructions.
- Heat a large pot with coconut oil to medium heat. Add spring onions, green chilli and garlic and cook until fragrant, about 3 minutes.
- To the pot, add the vegetables (broccoli and pak choi) along with the chickpeas and stir until combined. Pour in the coconut milk, vegetable broth and soy sauce and bring to a boil before reducing the heat to simmer.
- Leave to simmer until the broccoli is tender, about 10 minutes. Finish by squeezing in lime juice and adjust with salt to taste.
- Give the curry a good stir before serving over a bowl of rice topped with green chilli, spring onions and peanuts.