Thai green vegetable curry

Thai green vegetable curry

The Medicinal Chef
Martin Poole

I love Thai green curry. The powerful chemistry delivered in this dish could fill a book all on its own! Galangal is a powerful relative of ginger. Ordinary fresh root ginger will work just fine.

For the curry paste


Quantity Ingredient
2 lemongrass stalks
2 green chillies
2 garlic cloves
1 large onion
1 cm piece fresh root ginger or galangal, peeled
30g fresh coriander leaves
4 basil leaves
4 kaffir lime leaves
1/2 teaspoon white pepper
1/2 teaspoon ground coriander
3 tablespoons thai fish sauce or dark soy sauce
1 teaspoon shrimp paste
1 lime, juiced

For the curry

Quantity Ingredient
virgin coconut oil, for frying
1 large courgette, sliced
1/2 red pepper, cut into chunks
1/4 aubergine, cut into chunks
6-7 pieces baby sweetcorn
100g shiitake mushrooms, sliced
2 handfuls baby spinach
400g coconut milk
200ml vegetable stock
1 lime, cut into wedges


  1. Cut the paste ingredients into large chunks and place in a food processor. Process to a pungent, aromatic paste (a word of caution from bitter experience: don’t inhale deeply when you take the lid off. You have been warned!).
  2. Heat a little coconut oil in a large pan, add the curry paste and fry it for a minute or two. It should turn a darker, duller green, and be less pungent in aroma.
  3. Add the vegetables, coconut milk and vegetable stock and simmer for 10–15 minutes, or until the vegetables are tender. Serve with lime wedges and cooked brown rice or quinoa.

Good for

  • Immune system: Colds & flu

    Heart & circulation: High blood pressure
The Medicinal Chef
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