Name: Thai-style coconut green curry
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 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; 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; 2 cup basmati rice cooked

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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.

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