vegan Thai green curry
This is a great mid-week vegan Thai green curry. Perfect for people who love spicy food. Ready in 45 minutes.
Curry is one of my favourite dishes of all time. There are so many versions and variations that will make even the fussiest eater happy. You can eat it in summer, winter, hot, cold, with bread, rice, naan or even garlic bread.
This is by no means a proper Thai green curry. I took the basics of the curry that I have had many times in some amazing restaurants, and made it my own. This is a Pescetarian meal, because there is hake in it, but you can leave out the hake to make it vegan, and it will still be great.
- 4 hake fillets
- 1 tin of coconut milk
- Thai green curry paste
- cumin and coriander seeds
- Fresh ginger and garlic
- Green peppers, baby marrows, spring onion, white onions, peas
- Coriander leaves for garnish
Heat up a frying pan, add in the cumin and coriander and lightly toast them.
Add in coconut oil, add the onions and fry.
Mix in the curry paste, garlic and ginger.
Stir in half the tin of coconut milk.
Add in the hake fillets and the rest of the coconut milk.
Put the lid on the pan and simmer until the fish is almost cooked.
Add in all the vegetables and simmer until the veggies are cooked but still crunchy.
Serve with your favourite side dish. (white rice is the perfect complement to this dish)