Thai Green Curry

My favourite ever!! And I’ve finally figured out how to make it taste good. The key thing is either to make a paste from scratch (recipe here), or to buy a tub of paste from a chinese supermarket (the best by far is the Mae Ploy brand!).


  • Sesame oil
  • Shallots
  • Garlic
  • Ginger
  • Green chilli
  • Thai green curry paste
  • Vegetable stock
  • Coconut milk
  • Fish sauce
  • Kaffir lime leaves
  • Coriander
  • Lime

Suggested veg:

  • Aubergine
  • Courgette
  • Pepper
  • Baby corn
  • Pak choi
  • Tofu


Fry shallots in oil until soft. Add garlic, ginger and chilli. Add around 2 tbsp of thai green curry paste and fry for a few minutes.

Pour in the hot stock, coconut milk and fish sauce and bring to the boil. Add aubergine and lime leaves and cook for 10 mins. Add other veg and tofu. Sometimes I fry the tofu first to make it crispy.

Finish off with squeeze of lime and fresh coriander, and serve with rice.