Nourish - Green Thai Curry with Long Grain Brown Rice
This warming and naturally sweet green Thai curry combines the aromatic flavours of ginger, garlic, chili and lemongrass with the creaminess of coconut and freshness of mangetout and peas.
Feel free to add in additional veggies throughout the change of seasons.
This dish is easily paired with a grain such as long grain brown rice to make it a satisfying and delicious lunch or dinner.
- 200g cooked long-grain brown rice
- 300g green beans
- 100g mangetout
- 100g fresh or frozen peas
- 1 medium white onion
- Fresh root ginger (approx. 2 cm)
- 1 fresh green chilli
- 1 lemongrass stem
- 2 garlic cloves
- 1 tsp. each of ground coriander and cumin
- 100g creamed coconut or 1 tin coconut milk
- Fresh coriander and basil leaves (Thai basil if available)
- ½ tsp. coarse sea salt
- 1 tbsp. vegetable oil
- Start by preparing the curry paste by removing the outer layers of the lemongrass and use the bottom 3cm or so.
- Remove the seeds from the chilli (or include for extra heat).
- In a pestle and mortar or a food processor, combine the garlic, lemongrass, salt, chilli, ginger and spices. Also add the chopped stems of the fresh coriander.
- Pound or pulse to a paste.
- Roughly chop the onion and sauté in the oil over a medium heat. Do not let the onions brown. When the onions begin to soften add the curry paste and continue to stir as the flavours are released.
- Melt the creamed coconut (if using sachets, simply immerse the unopened sachet in hot water).
Use enough water to form a creamy texture and add this to the onions mix.
- Continue to cook and stir over a medium heat for a few minutes before adding the chopped beans, peas and mangetout.
- Cook for a further few minutes until the beans are just al dente.
- Serve with rice and sprinkle with torn basil leaves and coriander.
Green thai curry is a warming and nourishing dish that offers a lot of options for versatility. If you don’t have green peas or mangetout, then why not give shittake mushrooms and pepper a try? Or perhaps add some chickpeas or legumes of some kind for more protein. Maybe you want to serve it with jasmine rice, or even red rice. Wild rice would also be nice here.
Once you have the aromatic flavours of garlic, ginger, chilli and lemongrass with the creamy coconut, you really can’t go wrong!
If you’re always under or overcooking your rice, check out these two blog posts on how to cook rice for some help:
Mangetout is a type of garden pea that has been picked at a very young stage. It is so young that the peas have barely developed and the shape is still flat.
They are also known as snow peas or sugar peas. Not to be confused with sugar snap pea that are more fully developed and rounder.
Lemongrass is a tall, perennial grass that has a fresh, clean, lemony scent. It’s a common ingredient used in Southeast Asian cooking, especially in soups, curries, broths, seafood and meat dishes.
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