Learn . Laugh . Eat

Vegetarian Green Curry

Prep:

Cook:

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

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


  • 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

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