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Vegan Thai green curry

Lazy Cat Kitchen
  • 65 minutes
  • Serves 4

INGREDIENTS

1

Aubergine / eggplant, small

1 handful

Bean sprouts

1/2

Butternut squash or a sweet potato, small

1 tsp

Coriander, ground

1

Coriander

4

Garlic cloves

2

stalks Lemongrass

1/2

Lime, juice of

2

Shallots, medium

50 g

Sugar snap peas

100 g

Tenderstem broccoli

4

Thai chillies, green

400 milliliters

Coconut milk, full fat

360 milliliters

Veggie stock

1 tbsp

Tamari or soy sauce or vegan fish sauce

1 tsp

Salt

2 tsp

Sugar

3 tbsp

Neutral tasting oil

1/2 tsp

Cumin, ground

¼ tsp ground white (or black if unavailable) pepper

6

Fresh makrut (previously known as kaffir) lime leaves

thumb-size piece of ginger