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Vegetarian Green Curry

Prep: 10 Mins

Cook: 0 Mins

This refreshing vegetarian dish makes the perfect combination of sour, sweet and spicy flavours with different layers of ingredients accessible in any Asian supermarkets around you.


  • 1 tablespoon vegetable oil
  • 2 tablespoons Green Curry Paste (see below)
  • 400ml (14fl oz) coconut milk
  • 1 tablespoon palm sugar
  • 3 tablespoons light soy sauce
  • 150g carrots, cut into bite-sized pieces
  • 100g (3½ oz) Thai (pea) aubergines, cut into quarters
  • 150g (5oz) cooked bamboo shoots, cut into thin strips
  • 2 kaffir lime leaves
  • handful of Thai basil leaves to garnish
  • 2 red spur chillies, diagonally sliced
  • Sprigs of Thai basil
  • Steamed rice, to serve

Vegetarian Green Curry Paste (makes 150ml or ¼ pint)

  • 2 teaspoons sea salt
  • 5 long green chillies, sliced
  • 5 green spur chillies, sliced
  • 3 tablespoons galangal, finely sliced
  • 2 tablespoons sliced lesser galangal
  • 3 lemongrass stalks, sliced
  • 1 tablespoon finely grated lime zest
  • 3 coriander roots, finely sliced
  • 4 shallots, sliced
  • 1 garlic clove
  • 1 tablespoon coriander seeds, roasted and ground
  • 1 teaspoon cumin seeds, roasted and ground
  • 5 black peppercorns, crushed

1. Finely grind the salt and chillies together using a mortar and pestle or a food processor.

2. When you have a smooth paste, add the galangals, lemongrass, lime zest and coriander roots. Grind or blend well, then add the shallots, garlic, ground seeds and peppercorns to a smooth paste.

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  • 1 tablespoon vegetable oil
  • 2 tablespoons Green Curry Paste (see below)
  • 400ml (14fl oz) coconut milk
  • 1 tablespoon palm sugar
  • 3 tablespoons light soy sauce
  • 150g carrots, cut into bite-sized pieces
  • 100g (3½ oz) Thai (pea) aubergines, cut into quarters
  • 150g (5oz) cooked bamboo shoots, cut into thin strips
  • 2 kaffir lime leaves
  • handful of Thai basil leaves to garnish
  • 2 red spur chillies, diagonally sliced
  • Sprigs of Thai basil
  • Steamed rice, to serve

Vegetarian Green Curry Paste (makes 150ml or ¼ pint)

  • 2 teaspoons sea salt
  • 5 long green chillies, sliced
  • 5 green spur chillies, sliced
  • 3 tablespoons galangal, finely sliced
  • 2 tablespoons sliced lesser galangal
  • 3 lemongrass stalks, sliced
  • 1 tablespoon finely grated lime zest
  • 3 coriander roots, finely sliced
  • 4 shallots, sliced
  • 1 garlic clove
  • 1 tablespoon coriander seeds, roasted and ground
  • 1 teaspoon cumin seeds, roasted and ground
  • 5 black peppercorns, crushed


1. Finely grind the salt and chillies together using a mortar and pestle or a food processor.

2. When you have a smooth paste, add the galangals, lemongrass, lime zest and coriander roots. Grind or blend well, then add the shallots, garlic, ground seeds and peppercorns to a smooth paste.

View Our Products

Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.

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