Page 29 - Intra Muros July Issue 2025

RECIPE

Full of vibrant Thai-inspired flavours and easy to
make in one pan, this Vegan Thai Green Curry is
a foolproof meal that’s ready in under an hour.

INGREDIENTS
• 2 tablespoons olive oil
• 1 small yellow onion, chopped small
• 4 cloves garlic, minced
• 1 tablespoon fresh grated ginger
• 2 cups cubed butternut squash
• 1 red bell pepper, seeded and chopped
• 1 medium zucchini, sliced and halved
• 3-4 tablespoons green curry paste
• 2 cans full fat coconut milk
• 1 tablespoon cornstarch
• 2 cups cauliflower florets
• 2 cups broccoli florets
• 1 tablespoon granulated sugar
• 2 tablespoons low sodium soy sauce
• 2 tablespoons fresh lime juice
• 4 cups baby spinach
• 1 cup frozen peas, thawed
• Salt to taste

FOR SERVING
• Cooked rice, or served over rice noodles
• Lime wedges
• Freshly chopped basil or cilantro
• Cashews

METHOD
1. First, prepare all the vegetables and have them close by before you
heat the pan. Get your rice cooking.
2. Heat 2 tablespoons of olive oil in a large skillet over a medium high
heat. Once it’s warm, add the chopped onion and cook, stirring often,
until the onion is translucent, about 3 minutes. Add the garlic and
ginger and cook for 30 seconds.
3. Add the butternut squash, red bell pepper, zucchini and curry paste to
the pan and cook, stirring for 2-3 minutes.
4. Whisk the cornstarch with a little of the coconut milk (about 1/2 cup)
then add to the pan. Add the rest of the coconut milk, cauliflower,
broccoli, sugar, soy sauce and lime juice. Stir.
5. Bring to a boil, then reduce the heat and simmer for 10-15 minutes,
until the vegetables are tender. Stir in the baby spinach and peas and
cook until the peas are heated through and the spinach has wilted.
Thin with a little water, as desired.
6. Serve with rice or noodles, and garnish with lime wedges, basil or
cilantro and chopped cashews, if desired.

Source: https://www.noracooks.com/thai-green-curry/

INTRAMUROS JULY 2025 | 27