Thai green curry

Prep: 50 mins
Cook: 20 mins
Thai green curry

For the paste

6 sticks lemongrass

50g ginger, peeled and roughly chopped

6 small shallots, peeled and chopped

2 medium green chillies, seeds removed and roughly chopped

2 large bunches coriander, finely chopped

4 cloves garlic, chopped

4 tbsp tamarind sauce

200ml vegetable oil

2 tbsp ground ginger

2 tbsp ground cumin

10 kafir lime leaves

For the curry:

4 tbsp vegetable oil

4 medium onions, diced

3 cloves garlic, finely diced

3 x 400ml cans coconut milk

60g brown sugar

2 tsp tamari

2 tbsp vegetable oil

100g mushrooms

1/2 large aubergine, cut into chunks

1/2 red onion, chopped

1/2 butternut squash, peeled and chopped into slices

30g bamboo shoots

1/2 courgette, sliced lengthways

Medium bunch coriander, leaves chopped

30g bean sprouts

Chop the ends off the lemongrass and take off the outer leaves.

Roughly slice the inner leaves then put in a food processor.

Add all the remaining ingredients for the paste and process. Leave aside.

Pour the oil into a large pan then set over medium heat. Throw in the onions and fry until pale golden.

Add the garlic and cook for 2 more minutes.

Turn down the heat, tip the curry paste into the pan and cook for about 10 minutes, while stirring non-stop.

Add a splash of water if the sauce gets too thick.

Stir in the coconut milk.

Set the heat to medium and bring to the boil.

Add the brown sugar and some salt.

Lower the heat and stew for 30 minutes.


Preparation Time
50 minutes

Cooking Time
20 minutes

Main ingredients
Vegetables, Rice

Recipe Type
Dinner, Easy, Healthy, Quick Meals, One Pot, Curry, Vegetarian


Special Info

Level of Difficulty

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