🇹🇭 Thailand · Vegan
Thai Green Curry
Fragrant coconut curry with seasonal vegetables, lime and Thai basil.
01 — THE STORY
Behind the plate
Green curry should smell alive before it reaches the table. The paste is fried first to wake up its lemongrass, chilli and aromatic roots, then coconut milk turns those flavours into a rounded sauce.
This plant-based version is designed for flexibility. Keep the cooking order in mind—firm vegetables first, tender ones last—and the curry can follow the best produce in your kitchen.
03 — THE METHOD
Cook step by step
- 01
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.
- 02
Add the curry paste and fry for 2–3 minutes, stirring, until the colour deepens and the kitchen smells fragrant.
- 03
Pour in the remaining coconut milk and stock. Stir in the soy sauce, sugar and lime leaves, then bring to a gentle simmer.
- 04
Add the baby corn and tofu and simmer for 5 minutes. Add the pepper and green beans and cook for another 3 minutes.
- 05
Add the courgette and cook for 2–3 minutes more. Keep the vegetables bright and just tender rather than soft.
- 06
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.
- 07
Ladle into bowls and finish with the remaining basil and sliced green chilli.
04 — FROM THE PASS
Chef's notes
- Many curry pastes contain shrimp paste or fish sauce, so check the label carefully when cooking vegan.
- Do not boil the curry hard; a gentle simmer keeps the coconut sauce creamy.
- Thai basil is distinctive, but ordinary basil plus a little fresh mint works when it is unavailable.
AT THE TABLE
How to serve it
Serve over jasmine rice with lime wedges and a fresh herb salad. Keep extra chilli on the table.