I love curry, I particularly enjoy anything with coconut milk in and I really fancied a green curry a few weeks ago. I had to get my thinking cap on with this one and we enjoyed it so much that I ended up making it again a couple of days later.
For anyone with allergies or intolerances, this curry is dairy free, refined sugar free, gluten free, meat free and egg free.
Other curry recipes you may enjoy:
Green Curry - Dairy Free, Gluten Free, Refined Sugar Free, Meat Free & Egg Free
The light flavour of wassabi blended with soy sauce and coconut milk adds depth and delight to this simple green curry recipe. The finishing, and definitely don't miss out this bit, touch is the roasted, crispy kale and broccoli topping.
Makes: 4 Servings
- 2 Onions
- 1 Tin of coconut milk
- 12-15 medium heat green chillies
- 50g or 1 large handful of soya beansprouts
- 1 tsp of wassabi
- 3 tbsp of soy sauce
- 1 tbsp of olive oil or coconut oil
- Juice of 2 limes
- 8 tender stem broccoli
- a handful of kale
- 2 tbsp of olive oil
- Salt and Pepper to season
- Heat the oil in a large saucepan on medium heat. Chop the onions into think to medium strips and add to the pan, cook until golden brown.
- Pre-heat oven to 200'c.
- Add the coconut milk, thinly sliced chillies and beansprouts. Stir well and bring simmer.
- Add 1 tsp of wassabi and 3 tbsp of soy sauce. Add salt and pepper to season. Leave to cook for 20 minutes.
- Place the tender stem broccoli and kale onto a baking tray, drizzle over olive oil and make sure it fully covers the broccoli and kale. Add a sprinkle of sea salt and pop into the oven to roast for 15 minutes or until crunchy.
- Once the curry is cooked, remove from the heat and add the juice of 2 limes.
- Stir well and serve with basmati rice.