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Thai Green Veggie Curry & Rice
We love aromatic Thai green curries, and this one is bursting with organic veg and hearty pea & fava protein chunks, all taking a dip in a fragrant coconut curry sauce. You’ll add a squeeze of lime and a spoonful of coconut sugar to create that magic spicy, sweet and sour flavour that makes Thai food so delicious.
Ingredients
- 125g pea & fava protein chunks
- 300g brown basmati rice
- A thumb of ginger
- 2 red peppers
- 1 courgette
- 2 carrots
- 400ml coconut milk
- 2 tbsp Thai green curry paste
- 1 tbsp coconut sugar
- 1 tbsp vegan fischy sauce
- A handful of mint
- A handful of coriander
- 1 lime
Prep: 10 mins | Cook: 30 mins
Method
1. Fill and boil your kettle. Tip the pea & fava protein chunks into a large, heatproof bowl and add a large pinch of salt. Pour 500ml hot water from the kettle into the bowl. Set aside for 10 mins to soak.
2. Top up your kettle and boil it again. Rinse the brown basmati rice well under cold water, then tip it into a large pan. Add 600ml hot water from the kettle and a pinch of salt. Cover, bring to the boil, then turn the heat right down. Simmer very gently for 25 mins till the water has been absorbed, then take off the heat and leave to steam, lid on, for 5 mins. The rice will finish cooking and become fluffy while it steams.
3. Meanwhile, peel and finely grate or chop the ginger. Halve the red peppers and scoop out the seeds and white pith, then thinly slice them. Trim the courgette and chop it into bite-sized chunks. Trim and peel the carrots, then thinly slice them on an angle.
4. Pour 1 tbsp oil into a deep frying pan or wok and warm over a medium-high heat. Slide in the sliced peppers, courgette and carrots. Add a good pinch of salt and pepper. Stir-fry the veg for 5 mins till just starting to soften.
5. Pour in the coconut milk and add 300ml hot water from the kettle. Add the Thai green curry paste, palm sugar and vegan fischy sauce. Scatter in the grated ginger and stir well. Bring to a simmer and cook for 5 mins.
6. When the veg have cooked for 5 mins, drain the protein chunks and add them to the curry. Continue to simmer gently for 15 mins.
7. Roughly chop the mint leaves and the coriander leaves and stalks. When the curry is cooked, stir in most of the chopped herbs. Grate in the lime zest and squeeze in the juice. Taste and add more salt and pepper, if needed. Divide the curry between bowls, top with the remaining herbs and serve with the rice on the side.
8. Love Your Leftovers
The curry will keep for up to 3 days in the fridge in airtight tubs. Divide between the tubs, seal and store. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. We recommend cooking the rice to order, rather than storing and reheating it.
The curry will keep for up to 3 days in the fridge in airtight tubs. Divide between the tubs, seal and store. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. We recommend cooking the rice to order, rather than storing and reheating it.
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