Total Control User Handbook

Thai Green Curry

This curry is delicious as a vegetarian meal,

however, if like a few people we know, dinner

doesn’t count unless there’s meat involved, a diced

chicken ﬁllet can easily be added when frying

the paste or add prawns towards the end of the

cooking time. It’s a dish that works any time of year.

Place the oil into a pan to heat on the boiling plate and fry off the

curry paste for a minute, then add the coconut milk and stock, stir

then add the red pepper and potato cubes. Simmer uncovered for

10 minutes then add the broccoli ﬂorets, mangetout, chillies, lemon

grass, salt and sugar. Simmer for a further 10 minutes or until the

vegetables are tender.

Ladle into bowls and garnish with fresh coriander and slices of red

chilli. Serve with rice.

Serves 2-3

Ingredients

1 tbsp oil

2 tbsp green Thai curry paste

1 x 400ml can of coconut milk

350ml (12 ﬂ oz) vegetable stock

1 red pepper, sliced

1 large potato, cubed

1 head of broccoli,

broken into ﬂorets

225g (8 oz) mangetout,

topped and tailed

1-2 red chillies, sliced

1 stalk lemon grass, ﬁnely sliced

Pinch of salt

Pinch of sugar

Garnish

Fresh coriander

Chilli slices

Casserole