Recipe

Thai Green Curry

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Thai Green Curry

A yummy mixture of mushrooms - shimeji and button - baby corn and broccoli covered in a rich Thai green curry and coconut milk sauce. Served with fragrant jasmine rice.




Ingredients to serve 2

  • 150g x mushroom mix - slice large mushrooms
  • 1/2 x brown onion - peel and chop finely
  • 50g x baby corn - slice in half lengthways
  • 100g x broccoli
  • 2 leaves x fresh basil - tear into small pieces
  • 40g x Thai green curry paste
  • 150ml x coconut milk
  • 1/2 cup x jasmine rice
  • vegetable oil, salt & pepper (from your pantry)

Ingredients to serve 4

  • 300g x mushroom mix - slice large mushrooms
  • 1 x brown onion - peel and chop finely
  • 100g x baby corn - slice in half lengthways
  • 200g x broccoli
  • 4 leaves x fresh basil - tear into small pieces
  • 80g x Thai green curry paste
  • 300ml x coconut milk
  • 1 cup x jasmine rice
  • vegetable oil, salt & pepper (from your pantry)

Method

Step 1

Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes. Once cooked, drain and keep warm in a colander over a saucepan of hot water.

Step 2

Place a frying with a few glugs of vegetable oil on medium heat. Sauté the onion for about 4 minutes until soft and then add the mushrooms, salt and pepper and cook for a few more minutes until the mushrooms start to brown. Now stir in the Thai green curry paste (use less if you prefer it milder) and cook for about a minute. Add the coconut milk, broccoli and baby corn and stir. Turn the heat down and simmer gently for about 5 minutes until the vegetables are cooked to your taste (we like them slightly crunchy). Just before serving, stir in the fresh basil.

Step 3

Divide the rice between the bowls and then spoon the Thai green curry on top.