Thai Green Curry

Thai Green Curry is one of the first dishes I ate as a vegan dining out, and it is still one of my favourite foods to make at home. Some green curry pastes are not vegan as they contain fish sauce, so I started making my own. This way I could also manage the level of spiciness, especially when cooking for fellow (but mellow) friends. Feel free to substitute the veggies for whatever you have in your fridge, but always try to use veggies that require the same cooking time.

Thai Green Curry


  • Olive oil
  • 2 tablespoons green curry paste (view recipe)
  • 1 white onion
  • 1 clove garlic, minced
  • 1 teaspoon ginger, grated
  • ½ head of broccoli
  • 3 big marrows, sliced in coins
  • 1 punnet of button mushrooms, sliced
  • 1 tin coconut cream
  • ½ tin water (see below)
  • 1 teaspoon brown sugar
  • salt and pepper
  • 1 cup baby carrots
  • 1 cup sliced fine beans
  • 10 baby corn
  • 2-3 green chilies, seeded and chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons soy sauce
  • Bunch of fresh coriander



Add olive oil to big wok and heat up.


Add green curry paste to the wok and mix with oil for the flavor to be released.


Add onions, garlic and ginger and coat in green curry mix. Turn down heat and cook till browned.


Add broccoli and marrows and coat in mix.


Add mushrooms, carrots, coconut milk, brown sugar, and water and bring to a boil (tip: use the coconut milk tin to add the water).


Turn down heat and simmer curry for 10 minutes.


Add baby corn and sliced beans and season with salt and pepper. Simmer for another 10 minutes until vegetables all soft, but still crunchy.


Remove from heat. Add fresh coriander, lemon juice and soy sauce and mix through. Taste sauce and season with more curry paste, salt and pepper if necessary.


Garnish with more fresh coriander and serve with basmati rice, couscous or bulgur wheat.

You Might Also Like