Lighter Thai green curry recipe – Food & Home Magazine

Ingredients

• 1 onion, roughly chopped
• 5 cm ginger, peeled and grated
• 3 garlic cloves, minced
• 2 lemongrass sticks, roughly chopped
• 2 chillies, one red, and one green, roughly chopped
• 1 tsp ground coriander
• 2 tsp fish sauce
• 2 tsp honey
• Handful fresh coriander
• 1 tsp olive oil
• 2 tsp sunflower oil
• 200 g baby marrows, quartered
• 250 g mixed veg (asparagus, baby corn, pak choi)
• 1 can (400 g) coconut milk
• 1–2 tsp fish sauce
• Juice of 1 lime
• To serve
• 2 tbsp toasted coconut
• 1 red chilli, sliced
• Fresh coriander leaves