Vegan 20 minute Thai green curry

Cooking to me has always involved starting from scratch. I think this notion comes from mother who (regardless of how complex the dish) always began with a set of raw ingredients. This meant that a Thai curry night involved a trip out to source lemon grass, chillies, spices etc…

Being a student I’ve discovered, is not always conducive with buying obscure/expensive ingredients, and most of the student kitchens I know of don’t come with the food processors/blenders necessary to make chilli pastes from scratch. Sometimes you have to cut corners, but that doesn’t mean compromising on taste, so here’s a student friendly version of Thai green curry.

featuring extra rice noodles for the hungry athete

Ingredients: serves 2 hungry folk

  • 2 portions of udon noodles
  • 2 heaped tbsp of thai green curry paste (blue dragon does a decent one)
  • 1 onion finely chopped
  • 1 red pepper sliced
  • 1/2 broccoli
  • 1/2 block of tofu cubed
  • 1/2 can of coconut milk
  • 2 medium tomatoes cut into 8 pieces each
  • 2-3 cups of spinach
  • optional: 1/2 pack of baby corn, sugar snap peas, button mushrooms, 1/4 tsp xanthan gum

What to do:

  1. Heat some oil or cooking spray in a medium pan with a generous dash of salt. Sautée the onion for 5 minutes until translucent.
  2. Add the peppers and tofu until the tofu gets a bit of colour, about 3 more minutes.
  3. Add the coconut milk, throw in the broccoli and add water until the broccoli is just covered by the liquid.
  4. Add in the curry paste and stir to combine.
  5. Add the spinach and tomato, bring to a boil (now’s the time to add the xanthan if you have it-it’s unnecessary but help thicken the sauce).
  6. Reduce to simmer and leave for 10 minutes.
  7. Meanwhile throw the noodles into 2 bowls.
  8. When the curry has had time to simmer (if you’re not in a rush then leave it for longer) add half to each noodle bowl, stir to combine, and enjoy.

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