Joel's Vegetarian Thai Green Curry Recipe

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Joel's Vegetarian Thai Green Curry / Kathy Pitout Photography

“Inspired by his sister, who is a vegetarian, and who has been a pillar of strength in his life, Joel resonates, naturally, with vegetarian combinations. These have been relished with much appreciation by the ‘carnivores’ in the group. He has chosen to share his vegetarian Green Thai Curry recipe with you.”

— Jackie Cameron

Joel's Vegetarian Green Thai Curry

Yields 6-8 large portions.

 Ingredients

Green Curry Sauce

• 2 Onions

• 130ml Sunfoil Platinum Oil

• 4 Small Green Apples

• 1 Medium Green Pepper

• 2 x 6cm sticks Lemongrass

• 1 x 3cm thick stick Ginger

• 4 Cloves Fresh Garlic

• 1 – 2 Green Chillies

• 90g Fresh Coriander

• 60g Fresh Basil

• 1 Lime

• 400ml can Coconut Cream

• Oryx Desert Salt and Pepper

 Rice Paper Crisp

• 2 sheets Rice Paper/Springroll Wrappers

• 8 Coriander Leaves

• Oryx Desert Salt

 Toppings

• Good Quality Eggless Noodles

• 1 Pomegranate

• Coriander

• Mint

 Method

Green Curry Sauce

1. Slice onions into roughly 1cm pieces and cook in 30ml hot oil until soft in a hot pan without browning.

2. Slice Green Apples, Green Pepper, Lemongrass and Ginger into roughly 1 cm pieces.

3. Place Onions, Apples, Green Pepper, Lemongrass, Ginger, Peeled Garlic, Chillies, Coriander, Basil and Lime skin into a high-powered blender and blend to desired consistency. Set aside.

Rice Paper Crisp

1. Cut Rice Paper into 16,5 cm circles.

2. Wet 8 circles and lay on grease proof paper.

3. Carefully place Coriander Leaf and a Pinch of Salt on each rice paper round.

4. Wet another 8 circles and seal Coriander underneath.

5. Let dry.

6. Once dry, fry in 100ml of hot oil and drain on paper towel.

Finishing

1. Combine Green Sauce in a pot with Coconut Cream and season to taste.

2. Once hot, add noodles.

3. Serve with Pomegranate Seeds, Coriander and Mint and garnish with Rice paper crisp.