3 large green chillies, de-seeded and roughly chopped (add more if you like it hot)

3 shallots, roughly chopped

5cm/2in piece of fresh ginge, peeled and grated

4 garlic cloves, crushed

A small bunch of fresh coriander (stalks & roots attached if possible)

1 lemongrass stalk chopped

1 & 1/2 limes, grated zest and juice

1 tbsp coriander seeds, crushed

1 tsp ground cumin seeds

1 tsp black peppercorns, crushed

4 tsp Light soy sauce

3 tbsp coconut oil

1 teaspoon of pink Himalayan salt

190ml coconut milk

85g maple syrup

1 small bunch Thai basil

2 Handfuls of broccoli

Handful of green beans

Handful of mangetout

Sweet Thai Green Curry Method

Add in to the blender the chillies, garlic, lime juice, shallots, ginger, coriander, lemon grass, crushed coriander seeds, crushed cumin seeds, Himalayan salt, Thai basil, coconut milk, and crushed peppercorns.

Blend to a smooth sauce.

In a pan or wok add in the coconut oil and soy sauce on medium heat. When the pan is hot add in the partially cooked broccoli, trimmed green beans and mangetout. Lightly fry then add the maple syrup.

Toss the veg in the syrup before adding the sweet Thai green sauce.

Coat the veg and simmer to thicken for 10 minutes before serving with Thai rice, chopped coriander and a drizzle of coconut cream.

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