Simple Thai Green Curry

Simple Thai Green Curry

Why not try this refreshing, yet comforting, vegan green Thai curry that has been stripped down to use just a few ingredients.

Serves: 4

Ingredients:

For the curry paste:

• 60g fresh coriander
• 2 limes - zest and juice
• 2 fat cloves garlic
• 2-4 green chillis - seeds removed
• 2 spring onions - green parts
• 1cm fresh ginger - finely grated
• Generous pinch Clearspring Sea Salt

For the curry:

• 2 tsp Clearspring Rapeseed Oil
• 1 medium onion - diced
• 1 red pepper - cut into strips
• 1 can Clearspring Coconut Milk
• 1 tsp tamarind paste
• 1 jar Clearspring Bio Kitchen Chickpeas - drained and rinsed
• 2 heads pak choi - roughly chopped
• 1 packet Clearspring Organic Japanese Tofu - drained and cut into cubes

Method:

1. Noodles or Clearspring Quick Cook Organic Rice Trio - cooked as per packet instructions
2. Fresh Coriander
3. Lime quarters
4. Finely sliced red chillis (optional)
5. Put all the ingredients for the paste into a blender or food processor and blend until smooth.
6. Heat the oil in a large deep frying pan and fry the onion until turning golden.  Add the peppers and fry for another couple of minutes.
7. Add the curry paste and cook for a minute, pour in the coconut milk and stir in the tamarind.  Season with salt and extra lime juice to taste.   Allow to simmer for a few minutes to thicken slightly.
8. Add the chickpeas and pak choi and simmer for another few minutes.  Add the tofu and allow it to heat through, stirring as little as possible so not to break it up.
9. Serve with noodles or rice garnished with coriander, lime and sliced chillis.