Kale & Lemongrass Thai Green Curry

by Marika Roseberg
0 comment

AuthorMarika RosebergDifficultyBeginner

Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
 1 sweet potato
 3 medium carrots
 1 bell pepper
 100 g mangetout
 400 ml coconut cream
 3 kaffir lime leaves
 ½ lemon
 1 lime
 ½ bunch of basil
 salt & pepper
 200 g quinoa
Curry Paste
 2 cups kale
 1 onion
 2 lemongrass stalks
 5 cm piece of ginger
 5 cm piece of turmeric root
 2 green chilli peppers
 ½ bunch of fresh coriander
 1 tsp coriander seeds
 ½ tsp cayenne
 2 tbsp toasted sesame oil
 1 tbsp apple cider vinegar
 3 tbsp soy sauce
1

Roughly chop all ingredients for the curry paste and blitz in a blender or food processor until smooth. Cook quinoa according to instructions on the packaging.

2

Peel and dice sweet potato into 1cm cubes and cut bell pepper into thin strips. Using a vegetable peeler ribbon carrots.

3

Heat 1 tablespoon of oil in a large pan on a medium heat, add sweet potato and cook until soft, then add carrot ribbons and cook for another 2 Minutes. Add pepper and sauté for further 2 Minutes.

4

Reduce the heat to medium-low, add the Thai green paste and heat 4-5 Minutes, stirring occasionally. Add coconut milk, kaffir lime leaves and simmer for 8 Minutes, then add mangetout and simmer for further 2 Minutes.

5

Season carefully to taste with sea salt and freshly ground black pepper. Roughly chop and stir through the basil and some coriander leaves. Serve with lime wedges and cooked quinoa.

Ingredients

 1 sweet potato
 3 medium carrots
 1 bell pepper
 100 g mangetout
 400 ml coconut cream
 3 kaffir lime leaves
 ½ lemon
 1 lime
 ½ bunch of basil
 salt & pepper
 200 g quinoa
Curry Paste
 2 cups kale
 1 onion
 2 lemongrass stalks
 5 cm piece of ginger
 5 cm piece of turmeric root
 2 green chilli peppers
 ½ bunch of fresh coriander
 1 tsp coriander seeds
 ½ tsp cayenne
 2 tbsp toasted sesame oil
 1 tbsp apple cider vinegar
 3 tbsp soy sauce

Directions

1

Roughly chop all ingredients for the curry paste and blitz in a blender or food processor until smooth. Cook quinoa according to instructions on the packaging.

2

Peel and dice sweet potato into 1cm cubes and cut bell pepper into thin strips. Using a vegetable peeler ribbon carrots.

3

Heat 1 tablespoon of oil in a large pan on a medium heat, add sweet potato and cook until soft, then add carrot ribbons and cook for another 2 Minutes. Add pepper and sauté for further 2 Minutes.

4

Reduce the heat to medium-low, add the Thai green paste and heat 4-5 Minutes, stirring occasionally. Add coconut milk, kaffir lime leaves and simmer for 8 Minutes, then add mangetout and simmer for further 2 Minutes.

5

Season carefully to taste with sea salt and freshly ground black pepper. Roughly chop and stir through the basil and some coriander leaves. Serve with lime wedges and cooked quinoa.

Kale & Lemongrass Thai Green Curry

 

You may also like

Leave a Comment