Thai-style coconut green curry

Fry's
4 servings Prep: 25 mins, Cooking: 20 mins
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PARTNER CONTENT with Fry Family Food Co.

By Katy Rose December 21 2020
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Ingredients (18)

2 tbsp sesame oil
3 tbsp thai green curry paste
2cm fresh ginger — grated
3 spring onions — finely chopped
1 fresh red chilli — deseeded and finely chopped
2 tbsp tamari sauce
2 tsp coconut sugar
10-12 tenderstem broccoli
1 2/3 cup coconut milk — light or regular
2/3 cup snow peas
1/4 cup fresh coriander leaves
1/4 cup fresh basil — Thai or regular
For the tofu
1 block firm tofu — or 1 pack Fry's Vegan Chicken-style strips
1 tsp sesame oil
2 tbsp maple syrup
2 tbsp sesame seeds
To serve
2 cup basmati rice — cooked
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Method:

In a large pan heat the sesame oil over a medium-high heat. Add the curry paste, ginger, spring onions and chilli, then sauté for approximately 2 minutes or until fragrant. Add the tamari, coconut sugar, broccoli, coconut milk and peas. Bring to a simmer over a low heat and cook for 10–12 minutes.

Add the coriander and basil in the last 5 minutes of cooking and stir through thoroughly.

In a separate pan, lightly fry the vegan strips or tofu in the sesame oil until warmed through (approximately 6 minutes). Add the maple syrup and allow to caramelise over the strips or tofu (approximately 2 minutes).

Remove from the heat and sprinkle over the sesame seeds.

Serve with basmati or jasmine rice.

 

 

Thai-style coconut green curryMade with Love & Plants is packed with 75-plant-based, whole food recipes and loads of easy to follow information for people wanting to embrace more of a plant-based lifestyle. From Breakfast, Lunches and Dinners to Batch Cooking, Barbeques, and Food on the Go – the book covers the full spectrum of food options and recipes.

Made with Love & Plants by Tammy Fry is published by Penguin Random House and is available online and in stores.



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