Description
A light and flavorful Thai green curry made with a homemade green curry paste and creamy oat milk, packed with vibrant vegetables and served with brown rice for a healthy, wholesome meal.
Ingredients
Scale
Green Curry Paste
- 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
Oat Milk & Coconut Mixture
- 25g rolled oats, soaked in 200ml (7 fl oz) cold water for 20 mins
- 1 ½ tbsp creamed coconut, grated
Curry & Vegetables
- 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
To Serve
- 1 lime, cut into 6 wedges
- Brown rice, to serve
- ½ small pack coriander (optional, for garnish)
Instructions
- Make the curry paste. Place the garlic, ginger, lime zest and juice, spring onions, green chilli, coriander, and green pepper into a food processor and blitz until finely chopped. Transfer the paste to a small bowl and chill while preparing the rest.
- Prepare the oat milk mixture. Add the soaked oats along with their soaking water into the same food processor (no need to clean it first) and blend until as smooth as possible. Strain through a sieve to remove any remaining oat bits. Mix in the grated creamed coconut and set aside.
- Cook the vegetables. Heat a large non-stick frying pan or wok over high heat. Add the coconut oil, then stir-fry the carrot, parsnip, and sweet potato for 2-3 minutes until edges start to colour.
- Add the curry paste. Stir in the green curry paste and cook until no longer watery, intensifying the flavor.
- Simmer the curry. Pour in the oat milk and coconut mixture, then add Marmite, kaffir lime leaves, and 300ml water. Bring to a simmer, cover, and cook for 15 minutes to allow vegetables to soften and flavors to meld.
- Add the broccoli. Stir in the broccoli along with 50ml water, cover, and cook for an additional 5 minutes until tender.
- Finish with peas. Add the frozen peas and cook for 1 minute until heated through. Remove from heat and squeeze over the juice from 2 lime wedges.
- Serve. Spoon the curry over cooked brown rice, garnish with the remaining lime wedges and a scattering of coriander leaves if desired. Serve immediately.
Notes
- Soaking the oats for the oat milk base helps to soften them for better blending and creaminess.
- Using creamed coconut adds a rich, creamy texture without heavy cream.
- Marmite adds depth and umami flavor to the curry but can be omitted for a milder taste.
- Adjust the green chilli quantity to control the curry’s spiciness.
- Kaffir lime leaves add a distinctive citrus fragrance; dried leaves work well if fresh are unavailable.
- This recipe is vegan and gluten-free by default when using gluten-free soy sauce or seasonings if added.
- Serve with brown rice to keep the meal wholesome and nutritious.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Keywords: Thai green curry, vegan curry, oat milk curry, healthy Thai recipe, plant-based curry
