Thai Green Spring Vegetable Curry Recipe

Posted by Amber Williams on 6th Apr 2022

Thai Green Spring Vegetable Curry Recipe

Stuck for mid-week meal ideas? This veggie Thai Green Curry can include all your home-grown veggies, freshly picked from the allotment (or carefully chosen from the local supermarket - who will know?). A tasty option for those who like a mild curry, although spice can be added for an extra kick! 

Serves: 4

Prep Time: 15 mins

Cook Time: 20 mins

Ingredients:

- 100g asparagus
- 3tbsp thai green curry paste
- 1 tin coconut milk
- 3 carrots, chopped
- 150g mange tout
- 1 red pepper, chopped
- 3 handfuls of Spinach

Method:

- Add some oil to a pan and let heat up for a few moments before adding your veggies. Add your carrots and pepper to the pan and cook for a few minutes until soft. 
- Pop in your curry paste and stir well, letting the flavours infuse into the veggies. 
- Add the coconut milk and stir, combining the flavours. 
- Add your asparagus, and mange tout. Reduce the heat and let simmer for 5-10 minutes until soft. Incorporate the spinach within the few minutes and let them wilt down.
- Serve your curry on a bed of rice and enjoy! 

Tasty Tips

Feel like the recipe is missing something without a meat of some kind? Adding chopped potatoes to the mixture after the coconut milk will bulk up the curry, absorbing the flavours.