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Clover Green Thai Curry

Clover Green Thai Curry

Recipe by: Tiffany Kate-Lyn Matthews
Serves: 6
Recipe Time: 45 Minutes
1 cup broccoli, cut into florets
150g sugar snap peas
150g baby corn
350g butternut, cleaned and cut into 1.5cm cubes
4 Tbsp green curry paste + 1 Tbsp for marinating
¼ cup Clover Classic Mayonnaise 2
zest of 1 lime
1 clove garlic, chopped
1 cup vegetable stock
1 tin coconut milk
1 stalk lemon grass
3 to 4 lime leaves
To serve:
jasmine rice
lime wedges
fresh green & red chillies
fresh coriander for garnish
In a large bowl combine broccoli, sugar snap peas, baby corn and butter along with 1 Tbsp green curry paste, lime zest and Clover Classic Mayo, allow to marinate for 30 minutes. 

Meanwhile, heat oil in a large wok or frying pan then add in the chopped onion and red pepper and cook for 2-3 minutes until tender. Add in the garlic and the remaining green curry paste, allow to cook for about 2 minutes until fragrant. Add in the marinated vegetables and cook for another 5 minutes.

To the same pan, add in chicken stock, coconut milk, lemongrass and dried lime leaves and allow the flavours to infuse on a medium to low heat until the coconut milk is warm, then remove the lemon grass.

Remove from heat and remove the lime leaves before garnishing with fresh coriander and serving with jasmine rice, lime wedges and fresh chillies.

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