Vegetable Thai Green Curry

Vegetable Thai Green Curry

I don't have time to make my own paste but I have found a great Green Curry Kit from Thai Taste - all the ingredients are natural and there are no added preservatives or other nasties. I actually picked mine up from my local Tesco - it contains paste, a sachet of coconut milk and a sachet of herbs. You don't have to buy this of course, you can buy the paste and the coconut milk separately and it will do the same job - just make sure you know what all the ingredients are! If you don't then you probably shouldn't be eating it.
Course Main Dish
Cuisine Thai
Servings 2


  • 1 tbsp. coconut oil
  • 1 aubergine
  • 1 courgette large
  • 1 sweet potato medium
  • 150 g button mushrooms
  • 1 red onion
  • 1 clove garlic
  • Thai Taste green curry kit or a tbsp. of curry paste and 1 can of coconut milk
  • 75 g brown rice per person


  1. Put the rice on to cook as per the instructions on the packet.
  2. Chop all the vegetable into 1 inch chunks. Heat the coconut oil in a pan and add the garlic and onion. Cook for a couple of minutes and then add the sweet potato. Cook for a further 5-10 minutes until the potato begins to soften. Add the aubergine, courgette and mushrooms and cook for a further 5 minutes.
  3. Add the green curry paste with a tablespoon of coconut milk - stir for a couple of minutes until all the vegetables are covered with the mixture.
  4. Add the rest of the coconut milk and leave to cook for another 5 minutes. Add any herbs you wish to add (the kit comes with herbs). If you feel the mixture is a little thick gradually add water or vegetable stock until you have achieved the desired consistency.
  5. Once the rice has cooked assemble the dish!

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