Thai Green Curry

Serves: 5

Preparation time: 10 minutes

Cooking time: 20 minutes

Storage: fridge- 3-4 days

Freezer friendly

Thai Green Curry

Ingredients

1 onion, roughly chopped

4 cloves garlic, peeled

4 inch piece of ginger, peeled

2 stalks lemongrass, roughly chopped

4 large green chillies, roughly chopped (remove seeds for less heat)

½ cup fresh coriander

500ml vegetable stock

400ml coconut milk

2 Tbsp tamari (or soy sauce)

1 Tbsp coconut sugar

2 carrots, sliced

2 zucchinis, sliced (can use eggplant instead)

100g shiitake mushrooms, sliced

1 cup sliced green beans

2 tsp lime juice

½ cup fresh Thai basil (or regular basil if unable to get)

Rice, to serve

Directions

1. Add onion, garlic, ginger, lemongrass, chillies and coriander to a blender
2. Pour half the stock into the blender and blend ingredients until smooth
3. Pour mixture into a large saucepan and add remaining stock, coconut milk, tamari and coconut sugar
4. Cover and bring to the boil
5. Add veggies and cook for a further 10 minutes until soft (lid on or off)
6. Add lime and Thai basil and cook for 2 minutes then remove from heat
7. Serve with cooked rice.