Vegan Thai Green Curry

lazycatkitchen.com

Danielea Tesia

subheading: PASTE:

2 medium shallots

4 garlic cloves

thumb-size piece of ginger

2 stalks of lemongrass, soft inner part chopped roughly

4 green Thai chillies (deseeded for less heat)

1 tsp ground coriander

½ tsp ground cumin

¼ tsp ground white (or black if unavailable) pepper

coriander stalks from a big bunch of coriander (use the leaves to serve)

1 tsp salt

subheading: CURRY SAUCE:

3 tbsp / 45 ml neutral tasting oil (I used rice bran)

400 ml / 14 oz full fat coconut milk (from a tin)

6 fresh Makrut (previously known as Kaffir) lime leaves

360 to 480 ml / 1½ to 2 cups veggie stock (or water)

1 tbsp tamari or soy sauce OR vegan fish sauce*, more to taste

juice of half a lime

approx. 2 tsp sugar (I used coconut sugar), adjust to taste

½ small butternut squash or a sweet potato, cubed

a small aubergine / eggplant, cubed

50 g / 1.5 oz sugar snap peas, sliced on the diagonal

100 g / 3.5 oz tenderstem broccoli

a handful of bean sprouts, blanched

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