Thai green curry

Thai green curry

After a weekend of Easter egg eating, I definitely need to get back on the band wagon of healthier eating!  So this morning I decided  to start the week with this Thai green curry.  It is a beautiful fragrant dish and is very versatile to suit vegetarians and meat eaters. I usually cook this, take out my portion and throw in a few prawns and 2 tbsp of fish sauce for everyone else. It always helps cooking dishes like this which caters for everyone, saves cooking two separate meals.


  • 200g Brown rice
  • 1 red pepper sliced thinly
  •  150g peas
  •  100g baby sweetcorn sliced
  •  100g green beans sliced
  • 1 tin of coconut milk
  • 1 green chilli, chopped
  • Bunch of asparagus, washed and sliced
  • 1 stock cube
  • 3 kaffir lime leaves
  • 1 garlic clove
  • 3 shallots, peeled
  • Thumb size piece of ginger
  • Bunch of coriander
  • 1 lime
  • 1 tbsp honey
  • 3 lemongrass

Preparation the night before

  1. First make the curry paste.
  2. To make this paste, in a food processor add half of coriander, green chilli, juice of 1 lime, 1 lime peel with the white flesh removed, lemon grass, honey, ginger, shallots, garlic and 2 tbsp of water.
  3. Blend until a smooth paste forms.
  4. Meanwhile bring a pan of water to boil, add brown rice and bring to simmer until rice is tender.
  5. Remove coconut cream from top of can and bring to boil in a pan.
  6. Add the curry paste to the cream with stock and kaffir lime leaves and simmer for a few mins.
  7. Add the rest of the coconut milk and add the vegetables except the peas.
  8. Cook the mixture for approx 20 minutes until the vegetables are tender and add the peas, cook for another 5 minutes.
  9. Add chopped coriander leaves and season.

This dish will fill the room with a beautiful aroma while cooking. This is dish is always a great hit with friends and family. I hope that it will become a great hit for you too.

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