Green Thai Vegetable Curry

Preparation and Cooking time 35 mins 

Thai green curry pastes from most Asian markets. It's often cheaper to buy a big tub as they last long time whilst kept in the fridge.  Buying the fresh ingredients for the paste can be costly. Thai green curry paste recipe is at the bottom of the page. 

This recipe is for four people

  • 2 large Carrots sliced
  • 1  Leek slices
  • 100g  Mushrooms sliced
  • 2 tbsp Green curry paste
  • 1 tbsp Cumin - ground 
  • 1 small knob sliced fresh ginger
  • 2 cloves garlic
  • 1 Juice from a whole lime or lemon
  • 2 tbsp soy sauce
  • 1 tbsp Honey
  • 1 Tin Coconut milk-  400g 
  • 300ml vegetable stock

Handful to finish fresh spinach, coriander or spring onions



  1. Place oil in pan heat on medium heat then add garlic, ginger and curry paste fry for 3 mins
  2. Add all the vegetable and coconut milk to the pan cook for a further 4-5 minutes
  3. Season with salt and pepper ,then slowly add veg stock and soya sauce and simmer for 20 minutes
  4. Remove from heat and finish with fresh herbs.
Making the green curry paste ingredients

lemon grass 1 stalk (or lime juice)

1/2 Tbsp ground coriander 

1 tsp cumin 

1 tsp shrimp paste 

1 tsp sugar 

2 green chilies 

3 garlic cloves 

3 cm ginger 

4 kaffir Lime leaves (or zest)

30g fresh coriander stem included

blend these together for thai green curry paste. 


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