I’m all for using as many raw ingredients as possible when it comes to cooking, but there are times when making a curry paste requires more ingredients and time than is suitable to the situation.
This recipe uses a pre-made Thai green curry paste.
If you’re looking to make your own try this recipe —-> Thai Green Curry Paste Recipe
Prep Time: 10 minutes
Cooking Time: 40 minutes
- 400g Tinned Chickpeas
- 400ml Coconut Milk
- 1 Head Broccoli
- 1 Red Onion
- 4 Garlic Cloves
- 1 Red Pepper
- 1 Green Pepper
- 2 Carrots
- 200g Basmati Rice
- 200g Thai Green Curry Paste
- 1 Bunch Fresh Basil
- 2 Tsp Coconut Oil OR Butter
Large Pan / Shallow Casserole Dish, Pan, Sieve, Colander.
Learn more about my kitchen equipment hit list in The Complete Guide to Healthy Meal Prep.
Start by finely chopping the Red Onion and Garlic.
Add to a large pan 2 Tsp Coconut Oil or Butter. When melted add the Red Onion and Garlic and Thai Green Curry Paste.
Sauté for 3-4 minutes on a low heat.
Drain and rinse the Chickpeas then add to your pan and allow to cook for a further 3-4 minutes.
Slice up the Broccoli into florets and then into 1/2 florets. Rinse and add to the pan making sure you give everything a good mix at this point.
Remove the seeds and stem from your Peppers and slice up before rinsing and adding to the mix.
Wash your Carrots then remove the top. Slice in 1/2 lengthways before slicing finely. Add to the pan and mix.
Allow your ingredients to cook for another 5 minutes before adding the Coconut Milk.
Stir in the Coconut Milk and leave to simmer for 10 minutes on a low heat.
Wash the rice using a fine sieve under the cold tap.
Add your rice to a pan and cover with double the amount of water, place the lid on your pan.
Set on a medium heat, when your rice begins to boil reduce the heat right down to a simmer.
The rice should take 15 minutes to cook, when all the water has been absorbed remove from the heat and leave to steam for 2-3 minutes.
Before serving finely chop up the Fresh Basil and stir through the curry.