My feed is starting to look very green these days, not on purpose mind you . Tod…

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My feed is starting to look very green these days, not on purpose mind you ?. Today’s lunch was this Thai green butter bean curry, which I ate up with brown rice. I meant to have it with noodles, but my autopilot brain cooked rice before my conscious mind realised what had happened. Seriously, I only realised I’d cooked rice when I started eating….go figure!?
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This is the most straightforward Thai green curry recipe. I feel silly giving it mainly because I didn’t make the curry paste from scratch. Time was not my friend today. You may think otherwise, but you can tell from the messiness of this bow. To cook the curry, I used:
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50g Thai curry paste
400g tin butter beans, drained and rinsed
200ml coconut milk
Pinch of palm sugar
½ red chilli, sliced
50g sugar snap peas
50g broccoli
50g mushrooms
50g garden peas
Wedge of lime, to serve
Fresh chopped coriander, to serve
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✨How I cooked it?
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Fry the Thai curry paste in a non-stick pan for 1-2 minutes until it becomes aromatic. Add the coconut milk and palm sugar, stir well and cook on a simmer for 10 minutes. •
Add the butter beans, vegetables and chilli, and cook still on a simmer for around 5 minutes or until the vegetables are cooked, and the beans are warm. Serve over rice, noodles or potatoes. Enjoy.
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❗️P.S. I find that Thai curry paste has is slightly bitter. The sugar is there to balance the bitterness. If you don’t mind it, leave the sugar out of it. Also, you need to keep tasting to figure out the right amount of sugar to add. #thaigreencurry #oilfreevegan #ricebowl

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