Full of spice, creamy coconut milk and crunchy veg, Thai green curry has been a firm favourite of mine for many years.

prep time 15 mins     total time 30-45 mins    serves 4


thai green curry paste

  • 1 red onion
  • 2-4 chillies
  • 5 garlic cloves
  • Thumb of ginger
  • 8 kaffir lime leaves
  • Juice of a lime
  • 1 tsp lemongrass
  • 2 tsp coriander
  • 2 tsp cumin
  • Handful fresh coriander
  • Salt and pepper


  • 1 red pepper
  • Handful of mushrooms
  • Block (400g) of tofu
  • Coconut oil
  • 2 tbsp thai green curry paste
  • Half head of broccoli
  • Rice
  • 500ml veg stock
  • 400ml tin coconut milk
  • Coriander
  • Lemon/lime


  1. Drain and press the tofu. Put your rice on to cook. 
  2. Roughly chop the onion, chilli, garlic and ginger and add to a food processor/blender along with the rest of the ingredients. Blend until smooth.
  3. When totally blended, add into a recycled jar. 
  4.  Chop up the mushrooms and tofu. 
  5. Add a knob of coconut oil into a pan over medium heat and add 2 tbsp of the curry paste you just prepared. Stir fry for a couple of minutes until the aroma fills the room. 
  6. Add the tofu and mushrooms and fry for five minutes. Add a splash of water if needed. 
  7. Meanwhile, chop up the pepper, broccoli and prepare the vegetable stock. 
  8.  Add in the pepper and stir fry for a few more minutes. 
  9. Pour in the coconut milk, vegetable stock and broccoli. Stir everything together and bring to a boil. Once boiling, turn down to a simmer for 10 minutes.
  10. Serve with rice and top with coriander, a squeeze of lime and some soy sauce or tamari. 



  • Keep the paste stored in the fridge for a few more batches of curry, or use as a base to a stir fry. 
  • For a stir fry, use only half a tin of coconut milk and no vegetable stock, and stir fry the paste, veg and tofu together. 
  • We also often serve this over noodles instead of rice.