Spring Vegetable Green Coconut Curry with Fresh Herbs
A vibrant and aromatic Thai-inspired curry loaded with tender spring vegetables in a creamy coconut and green curry sauce. This dairy-free dish is light yet satisfying, perfect for a quick weeknight dinner.
Ingredients
- 400ml full-fat coconut milk
- 3 tablespoons green curry paste
- 200g baby spinach
- 150g sugar snap peas, trimmed
- 150g tenderstem broccoli, cut into florets
- 1 courgette, sliced into half-moons
- 200g canned chickpeas, drained and rinsed
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 thumb fresh ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 150ml vegetable stock
- Fresh basil leaves, for garnish
- Fresh coriander, chopped, for garnish
- 300g jasmine rice, to serve
Instructions
Cook jasmine rice according to packet instructions and set aside.
Heat vegetable oil in a large wok or deep frying pan over medium-high heat.
Add garlic and ginger, stir-frying for 30 seconds until fragrant.
Add the green curry paste and stir for 1 minute until aromatic.
Pour in the coconut milk and vegetable stock, stirring to combine. Bring to a gentle simmer.
Add the broccoli and courgette, cooking for 3-4 minutes until slightly tender.
Add the sugar snap peas and chickpeas, cooking for a further 2-3 minutes.
Stir in the baby spinach, soy sauce, lime juice and brown sugar. Cook for 1-2 minutes until spinach is wilted.
Taste and adjust seasoning as needed.
Serve the curry over fluffy jasmine rice, garnished with fresh basil and coriander.
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