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AI-generated photograph: A pale green coconut curry with purple edged aubergine, green beans, baby corn and red pepper in a shallow white bowl, basil leaves and red chilli rings on top, jasmine rice in a small bowl beside it

Home · Recipes · Thai green vegetable curry

East and South East Asian · Dinner

Thai green vegetable curry

green curry and coconut · garden vegetables · thai basil and lime

AI-generated photograph

A fragrant, creamy green curry full of aubergine, green beans, baby corn and red pepper, sharpened with lime and finished with a handful of basil.

Contains: soya, as written. Soya, from the tamari. Many green curry pastes contain shrimp paste (crustaceans) or fish sauce (fish), so buy one marked vegan, and check both the paste and the stock cube for gluten and celery.

Ingredients

  • 300g jasmine rice
  • 1 tablespoon vegetable oil
  • 1 onion, thinly sliced
  • 3 tablespoons vegan Thai green curry paste (check the label: many contain shrimp paste or fish sauce)
  • 1 x 400ml tin coconut milk, not shaken
  • 200ml hot vegetable stock, made with a gluten free stock cube
  • 1 aubergine (about 250g), cut into 2cm chunks
  • 150g green beans, trimmed and cut in half
  • 150g baby corn, cut in half on a slant
  • 1 red pepper, seeds out, cut into strips
  • 1 tablespoon tamari, labelled gluten free
  • 1 teaspoon light brown soft sugar
  • 1 lime, juiced
  • 20g fresh basil, Thai basil if you can find it, leaves picked
  • To serve: 1 red chilli, thinly sliced (optional)

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Let's cook

  1. Cook the rice. Rinse it until the water runs almost clear, put it in a pan with 450ml cold water, bring to the boil, cover, turn the heat to its lowest and cook for 10 minutes. Turn off the heat and leave it covered for 10 minutes.
  2. Heat the oil in a large deep pan or wok on a medium heat. Add the onion and fry for 4 minutes until soft.
  3. Add the curry paste and fry for 2 minutes, stirring, until it smells strong and fragrant.
  4. Open the coconut milk and spoon the thick cream from the top into the pan. Fry it with the paste for 3 minutes, stirring, until it bubbles and little pools of oil appear. This brings out the flavour of the paste.
  5. Pour in the rest of the coconut milk and the stock, then add the aubergine. Simmer for 10 minutes until the aubergine is soft.
  6. Add the green beans, baby corn and red pepper and simmer for 5 minutes more, until they are just tender but still bright.
  7. Stir in the tamari, sugar and half the lime juice. Taste and add more lime for sharpness or a pinch of salt if it needs it. A good green curry is hot, salty, sweet and sour all at once.
  8. Take the pan off the heat and stir in most of the basil. Serve over the rice with the last basil leaves and the chilli on top.

Tips

  • Curry pastes vary in heat. Start with 2 tablespoons if you are unsure and add more at step 7, frying it in a little oil first.
  • Do not let the curry boil hard once the vegetables go in, or the coconut milk can turn grainy.
  • Cool leftover rice quickly and keep it in the fridge for 1 day at most. Reheat the curry and rice until steaming hot.

Swaps

  • More protein: add 300g firm tofu, cubed, with the green beans.
  • Milder: use 2 tablespoons of paste and leave off the chilli.
  • Cheaper: use frozen green beans and a courgette instead of the baby corn.

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Our own recipe. The photograph is AI-generated.

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