Simple Thai Green Curry

A traditional Thai curry



Prep time

5 minutes

Cook time

30 minutes

Traditionally made with green chillies (hence the name), the addition of coconut milk gives it a sweet taste and balances out the spice. This vegan version of the classic dish makes a delicious, creamy curry and is best served with rice. 


1 tbsp

coconut milk
2 tsps Thai green curry paste
400ml coconut milk
2 garlic cloves, sliced
1 large brown onion, diced
1 green chilli, de-seeded and sliced
1 red pepper, de-seeded and sliced
100g tender-stem or frozen broccoli




  1. In a large wok, heat the coconut oil over a medium heat and add in the onions. Cook for 5 minutes, stir throughout. Add in the garlic and cook for another 5 minutes, once again, stir throughout. 
  2. Spoon in two teaspoons of Thai green curry paste and stir until it has evenly coated the onion and garlic. 
  3. Add in the chilli, red pepper, broccoli and mangetout. Stir and then fry for 2 minutes. 
  4. Add in the coconut milk. Bring to the boil and then simmer on a low heat for 10-15 minutes or until the veg is cooked to your preferred consistency, stir occasionally. 
  5. Once done, spoon the curry into a bowl and serve with rice. 

Chef’s tips

If you are a meat eater, add diced chicken to this dish to make it just as delicious. Brown the chicken for a few minutes before adding the onions!


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