RECIPE

Thai Green Curry

Name: Thai Green Curry
Cook time: 1 h
Yield: 2-4

Recipe Created For

Chef's Dutch Oven

Main Course

Vegetables

Cook Time

Under 1 hour

Serving Size

2-4

Cook Mode

INGREDIENTS

3 tbsp (45 ml) vegetable oil
1 ½ lb (675 g) sweet potato, peeled and cubed
3 tbsp (45 ml) soy sauce
3 tbsp (45 ml) fish sauce
2 tbsp (30 ml) green curry paste
2 tbsp (30 ml) finely chopped ginger
2 garlic cloves, chopped
3 green onions, chopped
2 bird’s eye chili peppers, chopped
1 lemon grass stalk, halved and smashed with the back of a knife
2 cups (500 ml) coconut milk
2 cups (500 ml) vegetable stock
handful lime leaves
1 lb (450 g) asparagus, blanched and cut in half
1 lb (450 g) baby bok choy, blanched and cut in half
½ lb (225 g) sugar snap peas, blanched
1 red pepper, seeded and cut into thin strips
½ cup (125 ml) Thai Basil leaves
¼ cup (60 ml) chopped cashews
lime wedges

Our Thai Green Curry recipe makes for the ultimate vegan dish, providing a healthy and delicious treat for the whole family. Featuring bok choy, asparagus, sugar snap peas, green curry paste, and red pepper, this Indian classic will certainly not be lacking in heartiness or flavour.

Our Chef’s Dutch Oven is perfectly suited for this recipe, locking in heat and moisture thanks to its tight-fitting lid and thick, enamelled cast iron walls. This iconic piece of cookware exposes ingredients to a consistent heat source, allowing the veggies to absorb all the rich flavours of the curry paste and spices. Simply set your Dutch Oven to medium-high heat and let it simmer!

Our Thai Green Curry recipe is a great way to familiarise yourself with Indian cuisine and ingredients, offering a vegan-friendly dinner option. This recipe takes just under an hour to prepare and can serve between two and four people at a time. For larger gatherings, adjust the portions accordingly and enjoy! Here are all the ingredients you’ll need and the steps to follow before preparing this Thai Green Curry recipe.

INGREDIENTS

3 tbsp (45 ml) vegetable oil
1 ½ lb (675 g) sweet potato, peeled and cubed
3 tbsp (45 ml) soy sauce
3 tbsp (45 ml) fish sauce
2 tbsp (30 ml) green curry paste
2 tbsp (30 ml) finely chopped ginger
2 garlic cloves, chopped
3 green onions, chopped
2 bird’s eye chili peppers, chopped
1 lemon grass stalk, halved and smashed with the back of a knife
2 cups (500 ml) coconut milk
2 cups (500 ml) vegetable stock
handful lime leaves
1 lb (450 g) asparagus, blanched and cut in half
1 lb (450 g) baby bok choy, blanched and cut in half
½ lb (225 g) sugar snap peas, blanched
1 red pepper, seeded and cut into thin strips
½ cup (125 ml) Thai Basil leaves
¼ cup (60 ml) chopped cashews
lime wedges

EQUIPMENT

INSTRUCTIONS

Heat 3 tbsp (45 ml) of the oil in the Chef’s Dutch Oven over medium-high heat. Add the sweet potato; season with salt and pepper. Cook, stirring, until starting to brown, about 5 minutes.

Add the soy sauce and fish sauce. Continue to cook on medium until the potatoes are starting to soften, another 5 minutes.

Add the curry paste, ginger, garlic, green onions, chili peppers and lemongrass. Cook, stirring constantly, for 1 minute.

Add the coconut milk, stock and lime leaves. Season with salt and pepper. Simmer on low for 10 minutes, or until the potatoes are fork tender.

Add the asparagus, bok choy, peas and red pepper. Cook just until the vegetables are heated through, about 1 minute. Adjust the seasoning. Remove the lemongrass and kefir lime leaves before serving.

Serve with Thai basil leaves, cashews, lime wedges and, if desired, jasmine rice scented with lime zest.