Green Thai Curry



2 Tbsp sunflower oil
2 carrots, peeled
2 small zucchini
1 small red pepper
1 clove garlic, crushed
1 Tbsp green Thai curry paste
dark soy sauce
about 150-200ml coconut milk


Crush the garlic, slice the pepper very thinly, and using a vegetable peeler, cut the carrots and zucchini into ribbons lengthways.

Heat the oil in a large pan of wok, add the garlic and sautee till aromatic. Then add the pepper strips and sautee for about 3 minutes. Add the carrot strips and zucchini and sautee briefly, just until they begin to soften.

Add the green Thai curry paste and stir to mix thoroughly. Add a splash of soy sauce and allow the liquid to reduce.

Finally, add the coconut milk, stir and heat through until starting to bubble. Serve immediately.

I could imagine this would go well with grilled fish or chicken, but my vegetables were delicious with couscous and pan-fried pork medallions. The choice is yours!

Green Thai curry with greens recipe


1. Vegetable oil
2. 400ml can coconut milk
3. 3 courgettes, thickly sliced
4. 250g shelled fresh broad beans, skins removed
5. 250g asparagus, halved
6. 10 fresh basil leaves

For the Thai curry paste

1. 1 tsp each cumin and coriander seeds
2. 5 Thai chillies, deseeded if you like
3. 2 shallots, roughly chopped
4. 2 garlic cloves, roughly chopped
5. 4cm piece fresh ginger, grated
6. 2 lemongrass stalks, roughly chopped
7. 6 kaffir lime leaves or finely grated zest of 1 lime
8. 1/4 tsp turmeric
9. 1/2 tbsp palm sugar
10. Handful fresh coriander leaves, plus extra to serve
11. Splash of vegetable oil


1. 1. Make the paste. Dry-fry the spices, then grind in a mortar and pestle. Put in a blender, add the remaining paste ingredients and black pepper. Blitz for 5 minutes, until smooth. Set aside.
2. 2. Warm some oil in a large pan over a low heat. Add 40g curry paste and cook for 2 minutes, stirring. Add the coconut milk, bring to the boil, then simmer for 5 minutes.
3. 3. Toss the courgettes in oil, season, and fry on a hot griddle for 2 minutes each side. Add to the curry and cook for 6 minutes. Add the asparagus and broad beans and cook for 3-4 minutes, then stir in the basil. Serve with jasmine rice and lime wedges to squeeze over.

Nutritional info

Per serving: 319kcals, 25.9g fat (15.8g saturated), 10.1g protein, 11.8g carbs, 3.5g sugar, 0.4g salt

Delicious Green Thai Curry Recipe

Green Thai Curry

Taste tickling spice with the creamy comfort of coconut milk, a green thai curry makes an easy and satisfying meal. It keeps well and the flavours are even better the next day, so it is a wonderful recipe to cook ahead the evening before, when you’ll be having guests to dinner after work.

It’s simple enough to make your own thai curry paste in the food processor, but to save time and make things simpler you can use a good ready-made brand. The vegetables you include in your curry are up to you: spinach, red peppers, bamboo shoots, green beans and mushrooms all work well, but you probably want to choose just two of those.

Recipe for Green Thai Curry

Ingredients to serve six
6 chicken breasts cut into bite size pieces
2 tablespoons vegetable oil
4 onions sliced thinly
2.5cm / 1 inch fresh ginger root peeled and grated
6 cloves garlic finely chopped
75g green thai curry paste (see below to make your own)
2 x 400g tins coconut milk
1 tablespoons soft brown sugar
2 tablespoons lime juice
8 lime leaves (optional)
1 tablespoon fish sauce
2 – 3 cups of the chopped or sliced vegetables of your choice from the list above
20 basil leaves
1 bunch fresh coriander

In a heavy based casserole, brown the chicken pieces in the oil. Set aside on a warm plate. Cook the onions and garlic in the same oil over a medium heat, until the onions are soft and starting to colour. Add the ginger and green thai curry paste. Cook stirring for 3 minutes. Add the vegetables you have chosen (except for the spinach which can go in at the last stage of cooking) and cook for 1 minute stirring.

Return the chicken to the pan and add half the coconut milk, the lime leaves and the sugar. Bring the green thai curry to simmering point and cook over a low heat for 40 minutes. (If you are cooking it ahead of time, stop at this point and cool, then refrigerate).

Add the remaining coconut milk, lime juice, basil, spinach (if using) and fish sauce and cook for 5 more minutes.

Serve sprinkled with chopped coriander accompanied by fragrant rice or noodles.

To make your own Green thai curry paste:

6 green chilis
2 stalks lemongrass
2 tablespoons fresh coriander with its root
1 teaspoon cumin
2.5cm / 1 inch fresh ginger root
2 shallots
1 teaspoon coriander seeds
3 cloves garlic
1 teaspoon black peppercorns
1 teaspoon lime zest
1 tablespoon lime juice

Chop, peel and deseed the above and blitz to a paste in the processor or blender. You can keep the green thai curry in a jar with a film of oil over the top to store for a week or two.