Description
A vibrant, flavorful curry packed with green vegetables and coconut milk. Perfect for a quick weeknight meal or a satisfying lunch.
Ingredients
Units
Scale
- 1 tbsp coconut oil
- 2-3 tbsp green curry paste
- 1/2 small capsicum, cut into chunks
- 1 (270ml) can (10 oz) coconut milk
- 1 cup (237 ml) water
- 6-8 medium fresh whole kaffir lime leaves
- 3 cups (705 ml) (300 g) organic frozen vegetable mix (cauliflower, broccoli, carrot and green bean mix)
- 1 (400g) can (14 oz) chickpeas, rinsed
- 1 sprig coriander, chopped
- 1 red long chilli, sliced thinly
- 1 lime, cut in half
Instructions
- Heat coconut oil in a medium saucepan over medium heat. Add curry paste and capsicum and allow to sizzle for a minute, stirring.
- Pour in coconut milk and water. Gently crush kaffir lime leaves with your fingers and drop into the liquid. Increase heat to high and bring the liquid to a boil.
- If using thinly sliced chicken breast, add it now and cook for two minutes, bringing the liquid back to a boil.
- Add frozen vegetables and chickpeas, if using. Bring back to a boil, then reduce heat to a simmer and cook for a further 5 minutes.
To serve
- Serve hot with a sprinkling of coriander leaves, sliced chilli and a squeeze of lime juice.
Notes
- For a richer flavor, toast the green curry paste in the oil for 1-2 minutes before adding the capsicum.
- If you don’t have kaffir lime leaves, you can substitute with 1 teaspoon of lime zest and a squeeze of lime juice.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10
- Sodium: 400
- Fat: 20
- Saturated Fat: 15
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 8
- Protein: 10