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Recipe

Thai Green Vegetable Curry

35 min · Serves 4 · Thai

Why make it

Vegetables and tofu simmered in coconut milk with green curry paste, lime leaves and Thai basil.

Serves 4

You’ll need

  • 3 tbsp green curry paste (check it is fish-free)
  • 1 400 ml can coconut milk
  • 1 cup vegetable stock
  • 1 small eggplant, in chunks
  • 1 red bell pepper, sliced
  • 1 cup baby corn or green beans
  • 200 g firm tofu, cubed
  • 3 kaffir lime leaves, torn

+ 4 more in the full recipe
1

Step 1 of 4

Fry the curry paste in 3 tbsp of the thick coconut cream until fragrant.
2

Step 2 of 4

Add the remaining coconut milk, stock and lime leaves; bring to a simmer.
3

Step 3 of 4

Add eggplant and simmer, then add pepper, corn and tofu for 5 minutes more.
4

Step 4 of 4

Season with soy, sugar and lime juice; stir in the basil.

Cook’s tip

Taste for balance: salty, sweet, sour and hot should all come through.

Ready to cook?

Thai Green Vegetable Curry

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