Thai Green Curry (Ve)

Thai Green Curry (Ve)
A fragrant mild curry recipe that's crammed with health benefits. A plant based family recipe for all to enjoy.
Asparagus is a great source of fibre that promotes digestive health, alongside pak choi which is rich in Vitamin C and Vitamin K and is often referred to as a superfood. You may like to read more about how to improve digestion naturally

This recipe is fantastic for gut health as your body's good bacteria need nourishment from prebiotic foods like asparagus in this recipe. Other sources of prebiotic foods include apples, berries, bananas, chicory and onions. Taking gut health supplements can also support the levels of good gut bacteria in the gut, we recommend Gut Works® which is formulated by nutritionists. 

Enjoy this recipe and remember to tag us in your photos with @drveganco on Instagram and Facebook.

 

Ingredients

 

We recommend pairing this dish with brown basmati rice, cook per pack instructions alongside this recipe. 
For the curry:
  • 2 teaspoons coconut oil
  • 1 white onion, thinly sliced 
  • 1 nub of grated fresh ginger 
  • 2 cloves garlic, crushed
  • Approx 4 asparagus, tough ends removed and sliced into 2-inch long pieces 
  • 1 Pak choi, roughly chopped 
  • 2 tablespoons Thai green curry paste 
  • 1 can (14 ounces) of high quality coconut milk 
  • 120ml cup water
  • Handful of spinach leaves
  • 1.5 teaspoons soy sauce
  • Garnishes: handful of thinly sliced spring onion and dried chili flakes.
Method

 

  1. Cook your rice to packet instructions or using a rice cooker. Leave cooking as you start on the rest of the recipe below.
  2. Heat a large pan, ideally a wok or skillet, with coconut oil on medium heat. Add the thinly sliced onion, ginger and garlic. Keep stirring so the ingredients don't stick to the bottom of the pan. 
  3. When the onions are translucent after about 5 mins, add the asparagus and continue cooking for a further 5 mins. Now add the Pak choi followed by the curry paste and cook, stirring often, for 2 minutes.
  4. Pour the coconut milk into the pan, along with ½ cup water, mix in and reduce the heat to simmer for 10 mins.
  5. The vegetables should now be softer, if they still feel hard wait a few more minutes. When ready, stir in a handful of spinach for 30 seconds and it should have wilted.
  6. Remove the curry from heat and season with soy sauce. Garnish with sliced spring onion and dried chili flakes. 

If you enjoyed this recipe we think you'll also like our Miso Glazed Aubergine, Mushroom & Tofu Bowl

Want to hear more from our nutritionists? Sign up to our email newsletter for insights and exclusive offers: