🇹🇭 Thailand · Vegan

Thai Green Curry

Fragrant coconut curry with seasonal vegetables, lime and Thai basil.

The recipe

Ingredients

• 400 ml full-fat coconut milk
• 3 tbsp vegan Thai green curry paste
• 200 ml vegetable stock
• 1 tbsp light soy sauce or tamari
• 1 tsp soft brown sugar
• 150 g baby corn, halved
• 1 red pepper, sliced
• 150 g green beans, trimmed
• 1 small courgette, cut into half-moons
• 150 g firm tofu, cubed
• 4 makrut lime leaves, torn, optional
• 1 lime, zest and juice
• A large handful Thai basil
• 1 fresh green chilli, sliced, optional

Method

1. Open the coconut milk without shaking the can. Spoon the thick cream from the top into a wide saucepan and cook for 2 minutes over medium heat.
2. Add the curry paste and fry for 2–3 minutes, stirring, until the colour deepens and the kitchen smells fragrant.
3. Pour in the remaining coconut milk and stock. Stir in the soy sauce, sugar and lime leaves, then bring to a gentle simmer.
4. Add the baby corn and tofu and simmer for 5 minutes. Add the pepper and green beans and cook for another 3 minutes.
5. Add the courgette and cook for 2–3 minutes more. Keep the vegetables bright and just tender rather than soft.
6. Remove from the heat. Stir in the lime zest, half the juice and most of the basil. Taste and add more lime, soy or sugar until salty, sour, sweet and spicy feel balanced.
7. Ladle into bowls and finish with the remaining basil and sliced green chilli.