Fragrant Thai Curry (vegan-friendly)

Hello #LoyalRoyals,

We need a drum roll for this one, please… pa-rum-pum-pum-pum.

This fragrant, coconuty, spicy Thai curry is one of the quickest and easiest dishes we have ever made at the Palace. And the cherry on the cake? It’s vegan too!

We are meeting more and more of our vegan followers online these days, so today’s recipe caters for the vegan branch of our royal family. That being said, this curry is so flavourful that everyone will love it.

Keen to try it? We certainly hope so.

With love from the Palace kitchen,
HRH Kathleen

You will need

1-2 Tbsp oil – I use coconut oil to add more flavour, but you can use vegetable oil if you prefer.
2 onions, peeled and finely chopped
2 cloves garlic, minced
2 Tbsp grated fresh ginger or 1 tsp powdered ginger
1 Tbsp turmeric powder
1 jar Pesto Princess Coriander & Chilli Pesto (which is vegan by the way, did you know?)
2 medium sweet potatoes, peeled and cubed
1-2 fresh red chillies, chopped
440ml can coconut cream (try using coconut cream here and not coconut milk).
400ml vegetable stock
± 200g broccoli or sugar snap peas, washed and cut into small bite-size pieces
½ cup chopped peanuts
Large bunch fresh coriander
Generous handful of fresh baby spinach (±150g)
Fresh lime (optional) and fresh red chilli for serving
Bean sprouts (optional)

How to

1. In a medium-sized pot, heat the oil over medium to high heat. Add the onions and cook until soft and translucent. Now add the garlic, ginger, turmeric, Pesto Princess Coriander & Chilli Pesto and sweet potato and cook for about two minutes – stirring to coat and mix it all together. If you like your curry extra hot, add in your chopped chillies too.

2. Pour the coconut cream and vegetable stock into the mix and bring to a very gentle simmer. Let this cook until the sauce thickens for about 10 minutes then add the broccoli or sugar snap peas along with half the peanuts. Finish off with the finely chopped coriander. Your greens only need a minute or two as you still want a bit of crunch and all that beautiful colour.

Serve with more fresh coriander, a squeeze of lime, beansprouts, chilli, some extra peanuts and Naan bread for the carb lovers.

Feeds 4-6

Recipe and food styling by Michelle Parkin.

Michael Olivier’s Choice

Boschendal Sommelier Selection Pinotage 2014

Specially blended by Richard Duckitt, Boschendal’s red wine maker, in consultation with Sommeliers. This wine will be superb with this curry.

It looks like: Very elegant label with a black and white drawing of the Boschendal Manor House. Packed in a Burgundy shaped bottle under screwcap. In the glass, an opaque deep plum at the core which pales out to a purple garnet at the edge.

It smells like: Ripe red berry fruits and plums.

It tastes like: Classical red berry fruit, tayberry, raspberry and cranberry. Gentle oak and spiced plums.



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