Chicken Panang Curry
A creamy, gently spiced chicken Panang curry with peppers and basil, ready for a dependable midweek dinner.
Green Thai Vegetable Curry
This green Thai vegetable curry is rich with coconut, lemongrass and lime, with plenty of texture from courgette, peppers and sugar snap peas.
Serve it over jasmine rice and finish with fresh basil and coriander for a bright, punchy dinner.
Method
15m25m40m
- Heat the coconut oil in a deep frying pan or saucepan over a medium heat.
- Add the green curry paste and cook for 1 minute, stirring, until aromatic.
- Stir in the garlic, ginger and lemongrass, then cook for another minute.
- Pour in the coconut milk and vegetable stock, stirring until the sauce is smooth.
- Add the aubergine and simmer for 8 minutes, stirring occasionally.
- Add the red pepper and courgette, then simmer for 6 minutes.
- Stir in the sugar snap peas, soy sauce and brown sugar, and cook for 3 minutes.
- Add the lime juice, taste, and adjust with a little more soy sauce if needed.
- Take off the heat and fold in most of the Thai basil and coriander.
- Serve over jasmine rice and top with the remaining herbs.
Ingredients
- 200 ml Vegetable Stock
- 3 Garlic Cloves finely chopped
- 1 tbsp Coconut Oil
- 1 Lime juiced
- a handful Thai Basil roughly torn
- 1 Red Pepper sliced
- 1 tbsp Fresh Ginger grated
- 1 Courgette halved lengthways and sliced
- 1 stalk Lemongrass finely chopped
- 120 g Sugar Snap Peas
- 2 tbsp Fresh coriander chopped
- 2 tbsp Green Curry Paste
- 1 small Aubergine cut into bite-size chunks
- 1 tbsp Light Soy Sauce
- 1 tsp Brown sugar
- Jasmine Rice, to serve
- 400 ml Coconut Milk
Notes
Use full-fat coconut milk for a richer, silkier sauce.
Keep the vegetables just tender so they stay bright and retain texture.
Add extra chilli or a splash of fish sauce to taste before serving.
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