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    Thai Green Curry

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    Thai Green Curry

    This dish is medium-hot. If you want to up the heat, just leave in some of the seeds from the green chillies when making the paste.

    • Vegetarian
    • Preparation time: 30 minutes
    • Cooking time: 30 minutes
    • Total time: 1 hour 60 minutes

    Serves: 4


    • 3 tbsp groundnut oil
    • 250g cauliflower, cut into florets
    • 250g carrots, sliced into half moons on the diagonal
    • 250g courgettes, sliced on the diagonal
    • 200g shiitake mushrooms, thickly sliced
    • 400ml can coconut milk
    • 150ml stock made with vegetable bouillon powder
    • 1½ tbsp tamari
    • 8 dried kaffir lime leaves
    • 100g fine green beans, topped and tailed
    • Handful of fresh coriander, chopped, to finish
    • Green curry paste
    • 3 stalks lemon grass, tough outer leaves removed, the rest chopped very finely
    • 2 shallots, peeled and roughly chopped
    • Juice and grated zest of 2 limes
    • 3 green chillies, deseeded and roughly chopped
    • 1 tsp ground coriander
    • 1 tsp ground cumin
    • 5 garlic cloves
    • 80g bunch coriander
    • 2 tsp Thai 7-spice stir-fry seasoning
    • 4cm piece ginger, finely grated


    1. Put all the curry paste ingredients into a food processor (ideally in a small, herb-chopping attachment), or into a blender, and process to a paste. If you have trouble getting the ingredients to break down, add some of the coconut milk and continue to process until smooth.
    2. Heat the oil in a large saucepan over a medium-high heat, add the cauliflower florets and toss for about 5 minutes until browned and slightly softened. Add the carrots and cook until beginning to brown, then add the courgettes and fry until they are just tender. Add the mushrooms and sauté for about a minute until they begin to soften.
    3. Add the curry paste, coconut milk and stock, the tamari and the lime leaves. Finally, add the green beans. Stir well, then bring to the boil, reduce the heat and simmer gently for 10-12 minutes, or until all the vegetables are tender. Remove the lime leaves. Serve the curry with basmati rice, garnished with the fresh coriander.

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