Asian Recipes

Thai Green Curry

This is the best thing with Thai flavours that you will ever make, end of story. Also, mix around with the veg and spices to your taste.


3 green finger chillies, seeds removed
2 lemongrass sticks
4 garlic cloves
1 1/2 tbsp galangal paste
2cm fresh ginger
black pepper
8 kaffir lime leaves
1 tsp cumin seeds
1/2 tsp turmeric
1 tbsp lime juice
splash of rapeseed oil
splash of water

1 aubergine
1 large courgette
100g tenderstem broccoli
1 red onion sliced into ‘c’ shape
100g babysweetcorn
150g (shiitake or any) mushrooms
1 1/2 tsp caster sugar
1 can coconut milk (400ml)
200ml water


1 Chop all the paste ingredients into smaller chunks and blend with a splash of water, I use an immersion blender or nutribullet. This can be done in advance to let the flavours combine, refrigerate for a few hours.
2 Heat the oven to 180c and cut the aubergine and courgette into 2cm (ish) pieces. Season with salt and pepper (optional garlic powder) in a large roasting dish and cook in the oven for 10 mins.
3 Add the broccoli, onion and baby corn for a further 15 minutes then add the mushrooms for another 10.
4 To make the sauce, put a little oil in a pan and add the curry paste for around 4 mins. Stir in the coconut milk and 200ml water and once bubbling add the mixed veg and caster sugar.
5 Keep on the heat until sauce is desired consistency (I like it quite thick). Serve with basmati rice.

If the sauce is too runny you can take a little out and mix with some cornflour then add back in.

If you chose to add fish or prawns;
Firstly, you could marinate in some ginger and soy or some thai spices but it isn’t essential. Then, make sure you pre cook them and add them at the end to warm up rather than relying on the curry to cook it through( as it’s not actually on the hob long enough to cook it through).
You could always use some of the thai curry paste to marinate.