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12 May, 2020

Thai Green Curry

This is a light, fragrant curry that is at the heart of Thai cuisine. Vibrant ginger and lemongrass are teamed with earthy cumin and coriander to create a deep aromatic flavour that is perfectly balanced by creamy, smooth coconut milk.


Serves 2.


  • 150g brown rice
  • 1 onion
  • 1 tsp oil
  • 1 thumb fresh ginger
  • 2 cloves garlic
  • 1 lemongrass stick
  • 1 green chilli
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 bunch coriander
  • 200ml coconut milk
  • 1 courgette
  • 1/2 broccoli
  • 1 pak choy
  • 100g edamame
  • 50ml tamari soy sauce
  • Pinch salt
  • Pinch black pepper.


  1. Wash your rice in cold water until it runs clear. Then fill a pan with cold water and cook the rice for 15-20 mins until tender.
  2. Meanwhile, finely chop the onion and garlic, and grate the ginger. Bash the lemongrass with a rolling pin and then chop it very finely. You can also place the onions, garlic, ginger and lemongrass in a food processor and blitz to a paste.
  3. Add a little oil to a large saucepan and saute the onions, garlic, ginger and lemongrass on a medium heat for 7 mins until softened.
  4. Add the fresh chilli and spice mix to the pan and stir continuously for a minute or two, ensuring it doesn’t stick to the pan. Chop the stalks of your coriander finely and add them to the pan, keeping the leaves for the garnish later. Add a good pinch of salt and pepper and 100ml water to the pan and turn the heat up to cook vigorously for 5 mins until most of the water has evaporated.
  5. Add in the coconut milk and 150ml water and leave to simmer for 10 mins while you prepare your vegetables.
  6. Slice the courgette into rounds, cut the broccoli into florets and chop up the stalk into small pieces too. Slice the pak choy into four.
  7. Add in the courgette and broccoli, cook for 3 mins until softened but still a little crunchy, then add the pak choy, edamame and tamari sauce, cook for a minute or two more then turn the heat off.
  8. Serve with your rice and a scattering of coriander leaves.