Vegetable Green Thai Curry
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 45mins
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- Serves
- 4
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- Calories
- 747
Use vegetarian Thai green curry paste to ensure this recipe is vegetarian/vegan friendly. Serve with fragrant rice and topped with the reserved roasted cashew nuts (coarsely chopped), some finely chopped coriander and torn Thai basil leaves.
Inspired by: https://youtu.be/ODmd8up7dsYrecipe updated 22 Oct 2024
Ingredients
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- Red thai chillis
- 2
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- Sweet potato
- 350 g
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- Lime
- 1
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- Red bell pepper
- 1
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- Button mushroom
- 150 g
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- Courgette
- 700 g
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- Coriander
- as needed
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- Cashew nuts
- 50 g
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- Olive oil
- 1 tablespoon
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- Thai green curry paste
- 2 tablespoons
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- Coconut oil
- 2 tablespoons
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- Coconut milk
- 800 g
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- Kaffir lime leaves
- 1
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- Thai basil
- as needed
Tools
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Cooking Chef XL
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Cooking chef xl bowl
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Medium bowl
Step preview
- Attach the Stir Tool and Stir Assist Clip
- Add cashew nuts and olive oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Cook with splashguard fitted until golden brown - 5 min, 140°C, Stir 3
- Transfer content of Cooking Chef XL Bowl to medium bowl then set aside
- Clean Cooking Chef bowl
- Attach the Stir Tool and Stir Assist Clip
- Add Thai green curry paste, red Thai chillis and coconut oil to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 1 min, 110°C, Stir 2
- Then add sweet potato, coconut milk, lime and kaffir lime leaves to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 15 min, 110°C, Stir 2
- Then add red bell pepper, button mushroom and courgette to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 10 min, 100°C, Stir 2
- Serve
- Sprinkle nuts
- Garnish with Thai basil and coriander