‘Made from Scratch’
Green Thai Curry

I love Indian food, but I’m always torn between choosing a spicy or a creamy dish. Yes, there’s the Ceylon, but I either like it Vindaloo spicy or korma creamy. …And that’s the great thing about Thai food, it’s both. You get the thick, creamy coconut sauce with the hit of spiciness, and without that build up of heat.


Green Thai Curry

Portion: 2

Thai paste ingredients: 

  • 1 can coconut milk
  • 2 shallots or 1 small white onion
  • 2+ green chillies (add more to taste)
  • 2 lemongrass stalks
  • Handful of fresh coriander
  • 3 garlic cloves
  • 2-inch piece of ginger
  • 3 tbsp ground almonds
  • 2-3 tsp coconut oil 
  • 3 tsp ground coriander
  • 1.5 tsp date syrup
  • 1 tsp ground ginger
  • 1/2 tsp cumin (ground or seeds)
  • 1/2 tsp coconut aminos
  • 1/4 tsp turmeric
  • Pinch of Himalayan Salt
  • Couple dashes of black pepper

Vegetables: (use whatever you’d like)

  • 1 tbsp coconut oil
  • 1 medium-large sweet potato
  • 1/2 courgette/zucchini 
  • 1 pepper
  • 2 pak choi
  • 3 mushrooms
  • 1 red onion
  • 50-100g cashews
  • 1.5 cups brown rice (adjust to suit appetite)
  • Handful of coriander


  1. For brown rice, use double water. Add the rice (1.5 cups) to a large bottomed pan and boil enough water to add double (3 cups). Add this to the pan and reduce to simmer. The rice will take about 30 minutes to cook.
  2. In the meantime, peel and chop the sweet potato into medium cubes. Add this to a new pan of boiling water and simmer until softened. You can also bake this is the oven if you prefer. Boiling is much quicker, but baking is a better process.
  3. Finely slice the garlic cloves (3), lemongrass (2), shallots (2) (or 1 small white onion) and green chillies (2) – deseed these first. Grate the ginger, or if you don’t have a ginger grater, finely slice this too. Finely chop a handful of coriander.
  4. Prepare the rest of your veg; the outer couple layers of the pak choi leaves can be sliced longways, the smaller inner leaves should be ok as is. Slice the mushrooms. Slice the courgette/zucchini at an angle and then down the middle. Slice the red onion into segments as if it were a chocolate orange. Do the same with the pepper but then chop those pieces in half. The basic idea is to have all of the vegetables about the same size while maximising the surface area.


  5. Check on your sweet potato. Once it’s cooked through (you want it to be soft but firm), drain and leave in the warm pan.
  6. Add a bit of coconut oil (2 tsp) to a small frying pan and heat on a low setting. Add the sliced/grated ingredients from earlier and saute for about 3 minutes before adding a little extra coconut oil (1 tsp) and the spices; ground coriander (3 tsp), ground ginger (1 tsp), cumin (1/2 tsp), turmeric (1/4 tsp), Himalayan salt (pinch) and black pepper (couple dashes). Saute for a further couple minutes.


  7. Check on your rice; poke a knife into the rice and push back slightly, if there’s still water, leave it, if the bottom of the pan is dry, check the rice is fully cooked and then turn off the heat. If you haven’t added enough water, boil the kettle and add a little extra in.
  8. Add the coconut milk to the pan (1 can) and simmer gently; mix in the date syrup (1.5 tsp) and coconut aminos (1/2 tsp). Add the pak choi, cashews (50-100g), finely sliced coriander and ground almonds (3 tbsp) and leave the coconut milk to reduce for a few minutes.


  9. Once the rice is near enough ready, add 1 tbsp coconut oil to a wok, skillet or large frying pan. Heat to a mid-high setting so that it sizzles and then chuck in the veg. Keep it moving and stir-fry for a few minutes until cooked but still crisp.


  10. Transfer the contents of the small pan to the larger pan and gently mix together. 
  11. Serve up the rice and spoon the curry on top or to the side, with a good sprinkle of chopped coriander. You can add a dash of coconut aminos to your rice to give it a more flavour if you wish.

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