Veggie Green Curry

Name: Veggie Green Curry
Cuisine: Thai
Ingredients: 300ml/½ pint lower fat coconut milk; 40g or a couple of generous tbspoons) Green curry paste (check to make sure you buy a veggie variety as some contain fish extracts); 300ml/½ pint vegetable stock; 1 large aubergine cut into rounds; Tofu or quorn pieces (as much or little as you like); 1 green pepper; 40g soft brown sugar; 1tsp salt; 3-4 tea spoons soy sauce (reduced salt variety); heaped table spoon root ginger pieces (You don't need fresh - I buy the kind that comes in a jar in white wine vingegar)

Over a year ago 4,302 views

Thai Main Course 🥕 Vegetarian

Ingredients

300ml/½ pint lower fat coconut milk
40g or a couple of generous tbspoons) Green curry paste (check to make sure you buy a veggie variety as some contain fish extracts)
300ml/½ pint vegetable stock
1 large aubergine cut into rounds
Tofu or quorn pieces (as much or little as you like)
1 green pepper
40g soft brown sugar
1tsp salt
3-4 tea spoons soy sauce (reduced salt variety)
heaped table spoon root ginger pieces (You don't need fresh - I buy the kind that comes in a jar in white wine vingegar)

Accompaniment

Method

1
1. Heat coconut milk in pan with the curry paste - stir well so it's all mixed in.
2. Add the vegetable stock and the aubergines, sugar, salt, ginger and soy sauce. Bring to the boil and cook, stirring for 5 minutes. Add the green pepper, turn down the heat and cook for another couple of minutes
3. In a seperate pan gently fry the quorn pieces or tofu until almost cooked then add to sauce.
4. Cook sauce for another 5 minutes

Serve on top of brown rice

Chef's Tips

You can keep the sauce in the fridge for a day or so and it often tastes even better the next day when the aubergine and quorn/tofu pieces have really had a chance to soak up the green curry taste