Super greens Thai green curry recipe | Sainsbury`s Magazine
This super-speedy Thai green curry recipe is really easy to adapt to whatever you have in the fridge. It's vegan and we've included tofu, but you can swap in some juicy prawns or mini chicken fillets
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Ingredients
- 1 tbsp sesame oil
- 2 garlic cloves, crushed
- 15g root ginger, grated
- 3 tbsp Thai green curry paste* (we used Thai Taste)
- 1 x 400g tin lighter coconut milk
- 150ml vegetable stock (made using ½ stock cube*)
- 4 lime leaves
- 100g green beans
- 100g baby corn
- 100g Tenderstem broccoli
- 100g mange tout
- juice of ½ lime
- ½ tsp tamari or fish sauce*
- ½ x 20g pack Thai basil
- 120g firm tofu, sliced
- 2 tsp chilli oil
- cooked rice
- crispy fried onions (optional)
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