Print Options:

Vegetable Thai Green Curry

Yields4 ServingsPrep Time25 minsCook Time10 minsTotal Time35 mins

My Vegetable Thai Green Curry is a pretty feisty monster! I love spice and I love a South East Asian Curry - as heat goes, I've eaten some hard to handle dishes in my time. All of them Thai! One restaurant in particular in Thailand served up a green curry so spicy I thought I might go blind. After two mouthfuls, I called it a day - all this to much laughter from the locals.

For the paste
 6 green thai chillies (chopped). You can reduce the amount and/or deseed them if you want to create a milder flavour)
 1 lemon grass stalk (white part only chopped - reserve the rest)
 2 shallots (chopped)
 2 stalks fresh coriander stems (chopped - reserve leaves)
 ½ tbsp cumin powder
 ½ tbsp coriander powder
 1 tsp shrimp paste
 4 cloves garlic
 ½ tsp fresh galangal (or 1 teaspoon fresh ginger - chopped)
 1 kaffir lime leaf
 ½ tsp salt
 ½ tsp white pepper
Other Ingredients
 2 kaffir lime leaves
 1 400ml can coconut milk (diluted with 200ml water)
 4 tbsp peanut oil
 2 tbsp fish sauce
 1 tbsp sugar
 300 g assorted vegetables (cut into equal sizes) - I used broccoli, carrot, onion and eggplant
 1 lime (juice of)
To make the paste

Blend all the paste ingredients in a food processor or pestle & mortar into a very fine paste. Set aside.

To make the curry

Heat the oil in a wok over a moderate temperature.


Add the paste to the pan and stir for 3-4 minutes until fragrant.


Now about 1/4 cup of the coconut milk and stir in for another 2 minutes until a little oil separates.


Next up is the coconut milk - pour that in and add the kaffir lime leaves and fish sauce, lemongrass stalk and sugar. Stir well.


Bring the sauce to a boil then reduce the heat a little and let it bubble for 5 minutes.


Tip in the vegetables and simmer for a further 3-4 minutes until just softened. Remove from the heat and squeeze over and stir in the lime juice. Have a taste and add a little more fish sauce, salt, sugar or lime juice as you see fit.

Serve with lots of fluffy Jasmine rice

Nutrition Facts

Servings 4