We might be focusing on breakfasts this month, but with so many fresh and delicious vegetables in season right now we didn’t want to neglect dinner time!
A Thai green curry is one of my favourite things to whip up in the evening – all you need is a few pantry staples (green curry paste and coconut milk) and as much fresh vege as you wish and you’re good to go!
You can easily make this meaty by cooking some chicken breast or thighs then removing them from the pan, cooking the vege then adding it all back together, but I find that if I’ve got a few handfuls of potatoes I don’t miss the meat – meaning this is perfect for the budget chef who still wants something tasty!
The potatoes I used were Little Diggers – they’re my pick because they’re harvested over the summer months when they’re small and tender and therefore super easy to work with.
- 1 TBL coconut oil
- 1 onion, diced
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 4-6 diced Little Diggers potatoes
- 1 cup chopped pumpkin
- 1 cup chopped mushrooms
- 1/2 cup chopped green beans
- 1 capsicum, chopped
- 1 can coconut milk
- 1/2 jar green curry paste
- 2 handfuls of desiccated coconut
- Heat the coconut oil in a large frying pan.
- Add the onion, garlic and ginger and cook over a low-medium heat until the onion has softened.
- If you choose to add chicken - add a few handfuls of chopped breast or thigh now and cook through. Remove from pan.
- Add the potato and pumpkin and cook for 5 mins.
- Add the green curry paste and coconut milk and mix together.
- Add the rest of the vege (and meat if you're doing that).
- Simmer over low heat until pumpkin and potato are nice and soft and all other vege have cooked through.
- Add a handful of desiccated coconut and stir through.
- Spoon into bowls and garnish with a sprinkling of coconut and some fresh coriander.