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Vegan Thai Green Curry Recipe

Prep Time10 minutes
Cook Time20 minutes

Equipment

  • 1 wok

Ingredients

  • 40 g Carrots
  • 30 g Mangetout
  • 50 g Courgette
  • 40 g Aubergine
  • 140 g Red and Green Peppers
  • 40 g Cauliflower
  • 40 g Broccoli
  • 2 Babycorn
  • 1 tin Coconut Milk (Chao Koh Coconut Milk)
  • 1 tbsp Vegan Thai Green Curry Paste Reduce the amount if you want it less spicy
  • 40 g Palm Sugar
  • 1 tsp salt
  • 1 or 2 Kaffir lime leaves

Instructions

  • Cut up all the vegetables into manageable sizes
  • Add a small amount of coconut milk to the wok to start the curry
  • Stir it around the wok until it begins to boil
  • Add your vegan Thai green curry paste
  • Mix the curry paste into the coconut milk and let it cook for at least 3-4 minutes
  • Add the remainder of the coconut milk
  • Rinse the tin with around 200ml of water and add to the curry
  • Cook for at least 4 minutes
  • Add the broccoli, baby corn and cauliflower
  • Add the palm sugar
  • Add the aubergine
  • Cook for a minute or so to allow the vegetables to soften up
  • Add the Mangetout, peppers, carrot and courgette
  • Add the salt
  • Check the taste, add more salt or sugar if needed
  • Continue stirring and let everything boil
  • Add the kaffir lime leaves
  • Let it cook for a few more moments then turn off the heat

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