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Vegetable Thai Green Curry in a wok.
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4.49 from 25 votes

Vegetable Thai Green Curry

A delicious colourful Thai Green Curry that will be a family favourite!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Author: James Wythe
Cost: £5

Ingredients

  • 3 garlic cloves
  • 1 red onion roughly chopped
  • 2 lemongrass stalks finely diced
  • 1 green chilli
  • 1 thumb size piece of fresh ginger chopped
  • 1 lime zest & juice
  • 1/2 tsp ground coriander
  • 1/2 tsp paprika
  • Handful fresh basil
  • Handful fresh coriander including stalks
  • 1 can coconut milk
  • Handful spinach
  • 3 green peppers roughly sliced
  • 1 head of broccoli
  • 150 g mange tout
  • 1 courgette chopped
  • 2 tbsp tamari
  • Coconut oil
  • Salt and pepper

Instructions

  • First off start by making the Thai green sauce. To a large blender add 1 green chopped pepper, garlic cloves, red onion, lemongrass, green chilli, fresh ginger, ground coriander, paprika, lime zest + juice, fresh basil and coriander, spinach, coconut milk and a generous pinch of salt & pepper and blend full power for a couple minutes
  • Meanwhile prep the broccoli, 2 green peppers, mange tout and courgette as per instructed in the ingredients.
  • Heat a wok with 2 tbsp coconut oil, 2 tbsp tamari, thai green sauce to the wok along with 1/2 cup warm water and mix. Now add the veg you just prepared and simmer for 10-15 minutes.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Leftovers can be kept in an airtight container in the fridge for a few days. To reheat, I’d warm it up in a wok to help crisp up the vegetables again.
To Freeze: Leftover curry can be frozen for up to three months in an airtight container. Thaw in the refrigerator and then reheat in a wok.
Tip 1: If you’re planning to make this dish ahead of time, I’d recommend prepping the sauce and chopping the veg, but leaving the cooking of the vegetables until right before serving.
Tip 2: If you want to try this in the slow cooker, you’ll be amazed at the aroma in your kitchen as it cooks! Make the sauce as instructed above, pop it all in the slow cooker on high for 3 hours and it will be delicious.
Tip 3: You can turn this into Thai chicken curry or add prawns into this recipe if you aren’t vegan or vegetarian. If you are vegan/vegetarian you could add smoked tofu if you wished.

Nutrition

Calories: 354kcal | Carbohydrates: 31g | Protein: 11g | Fat: 25g | Saturated Fat: 21g | Fiber: 11g | Sugar: 13g