Thai Green Vegetable Curry

Thai Green Vegetable Curry

Bring thai green vegetable curry to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Wheat Beer when the food is ready.

Ingredients

Serves 4

• 400 ml coconut milk

• 2 tbsp vegan Thai green curry paste

• 300 g butternut squash, diced

• 200 g green beans

• 1 red pepper, sliced

• 200 g firm tofu, cubed

• 1 tbsp soy sauce

• 1 lime

• 250 g jasmine rice

Instructions

1. Cook rice following packet. Heat 3 tbsp thick coconut milk with curry paste for 2 minutes.

2. Add remaining coconut milk, squash and 150 ml water and simmer for 12 minutes.

3. Add beans, pepper and tofu and simmer for 8–10 minutes until squash is soft and beans tender.

4. Finish with soy and lime juice to taste and serve with rice. Use curry paste without shrimp paste or fish sauce to keep the dish vegan.

Serving Suggestions

Divide between warmed plates or bowls and serve with the accompaniments prepared in the method. The recipe makes a complete main course for the stated number of people.

Pairing Tips

Start with Wheat Beer. Soft wheat character and gentle fruitiness sit comfortably beside citrus and aromatic spices; moderate bitterness avoids exaggerating heat. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.