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A green Thai frittata baked in an oval baking dish sits on a white marble table surrounded by water glasses and a white linen tablecloth

Thai green curry fritatta

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Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Food Intolerance Friendly
Servings 4 people

Ingredients
  

Vegetables:

  • 1 bunch of broccolini
  • 2 carrots peeled and mandolined or finely sliced lengthways
  • 1 large or 2 small heads of Pak choi
  • thoroughly rinsed
  • 1 small zucchini mandolined or finely sliced lengthways

Frittata:

  • 6 extra large eggs
  • 1 400 ml tin of coconut milk or 3/4 of the tin if you like a firmer frittata
  • 1 1/2-2 teaspoons green thai curry paste I recommend Mae Ploy brand – I use 1 1/2 teaspoons because I have a pathetic spice tolerance but if you don’t, you can use more
  • 1 teaspoon sea salt
  • 1 teaspoon coriander powder
  • Good splash of chilli sauce use Tabasco for a lower FODMAP option than sriracha
  • Handful of Thai basil roughly chopped
  • Squeeze of lime juice or 1 teaspoon of rice vinegar
  • Generous freshly cracked pepper you can use white pepper for a more pronounced taste
  • Good grating of kaffir lime I freeze them when they’re in season and grate the frozen one straight in

To serve:

  • A handful of toasted coconut flakes I toast mine in the oven at 180 degrees with a light spray of oil and a pinch of salt for around 5 minutes
  • Chilli
  • Remaining Thai basil

Instructions
 

  • Bring a medium sized saucepan of salted water to the boil and blanch the broccolini and carrot slices for a couple of minutes. Transfer them to a sieve to steam dry, and blanch the pak choi extremely quickly – ideally the leaves will remain firm.
  • Preheat the oven to 180C/356F and spray a 27cm oval baking dish with oil.
  • Using a large bowl, whisk the eggs vigorously until the whites have broken down.
  • Add the remaining ingredients for the frittata, and continue to whisk until the curry paste is completely incorporated.
  • Arrange 3/4 of the vegetables in your baking tin (reserving some to decorate) – I used a 27cm oval Le Creuset.
  • Once the vegetables are arranged, pour the frittata mixture over the top, and finish with the remaining decorative vegetables. Give the top a good spray with oil to prevent the vegetables from burning.Place the frittata in the oven for 35-45 minutes, or until it has completely set and the top is lovely and brown. I like to finish mine under the grill for a few minutes.Remove from the oven and serve with remaining Thai basil, toasted coconut flakes, chilli, and, if you’re feeling fancy, a squeeze of lime juice.
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