Name: Light Thai Green Curry with Oats and Root Vegetables Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Thai
Ingredients: 1 garlic clove, peeled; 2cm (¾ in) piece of ginger, peeled; Zest and juice of 1 lime; 2 spring onions, roughly chopped; 1 green chilli; ½ small pack coriander; 1 green pepper, chopped; 25g rolled oats, soaked in 200ml (7 fl oz) cold water for 20 mins; 1 ½ tbsp creamed coconut, grated; 1 tsp coconut oil or sunflower oil; 2 carrots, sliced; 1 parsnip, cut into small chunks; 1 small sweet potato, chopped into small pieces; ¼ tsp Marmite; 2 kaffir lime leaves (dried or fresh); 6 spears purple sprouting broccoli, halved lengthways; 50g frozen peas; 1 lime, cut into 6 wedges; Brown rice, to serve; ½ small pack coriander (optional, for garnish)

Ingredients

25g rolled oats, soaked in 200ml/7fl oz cold water for 20 mins

1 ½ tbsp creamed coconut, grated

1 tsp coconut oil or sunflower oil

2 carrots, sliced

1 parsnip, cut into small chunks

1 small sweet potato, chopped into small pieces

¼ tsp Marmite

2 kaffir lime leaves (dried or fresh)

6 spears purple sprouting broccoli, halved lengthways

50g frozen peas

1 lime, cut into 6 wedges

1 green pepper, chopped

½ small pack coriander

1 garlic clove, peeled

2cm/¾ in piece of ginger, peeled

Zest and juice of 1 lime

2 spring onions, roughly chopped

1 green chilli

Brown rice, to serve

½ small pack coriander (optional, for garnish)

Instructions

Step 1: Make the curry paste by placing the green pepper, coriander (½ pack), garlic, ginger, lime zest and juice, spring onions, green chilli, and a pinch of salt into a food processor. Blitz until finely chopped. Transfer to a small bowl and chill while you prepare the rest.

Step 2: In the same food processor (no need to clean), blend the soaked oats and water until as smooth as possible. Strain through a sieve to remove any oat bits, then stir in the grated creamed coconut. Set this oat milk mixture aside.

Step 3: Heat the coconut oil in a large non-stick frying pan or wok over high heat. Add the carrots, parsnip, and sweet potato. Stir-fry for 2-3 minutes until the vegetables begin to color at the edges.

Step 4: Add the curry paste to the pan and cook, stirring, until the mixture is no longer watery and the paste is fragrant.

Step 5: Pour in the oat milk mixture, add the Marmite, kaffir lime leaves, and 300ml water. Bring to a simmer, then cover and cook for 15 minutes.

Step 6: Add the halved broccoli spears and 50ml water. Cook covered for an additional 5 minutes until the broccoli is tender.

Step 7: Stir in the frozen peas and cook for 1 more minute until heated through. Remove from heat and squeeze over the juice of 2 lime wedges.

Step 8: Serve the curry immediately with cooked brown rice, remaining lime wedges, and a scattering of fresh coriander leaves if you like.

Tips & Variations

For extra heat, add more green chilli or a dash of your favorite chili sauce.

You can substitute sweet potato with butternut squash or pumpkin for a seasonal twist.

If you don’t have creamed coconut, coconut milk can be used, but the flavor will be slightly different.

For a vegan Marmite alternative, check nutritional yeast or miso paste to add umami.

Adding a handful of chopped fresh basil at the end enhances the Thai flavors beautifully.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally, and add a splash of water if the curry has thickened too much. The brown rice is best cooked fresh, but can be stored separately for 2-3 days.

FAQs

Can I make this curry gluten-free?

Yes. The ingredients used are naturally gluten-free, but always check Marmite or any processed items for gluten-containing additives. Alternatively, skip the Marmite and use gluten-free miso paste.

Is it possible to freeze this curry?

Yes, you can freeze the curry for up to 2 months. Cool completely before freezing in an airtight container. Thaw overnight in the fridge and reheat gently on the stove. Note that the texture of some vegetables might soften after freezing.