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Thai Green Curry

Thai Green Curry
Thai Green Curry


We were lucky enough to have Alex from Allplants in our studio. Alex & his bro JP are real plant-based pioneers. Full on restaurant quality meals - seriously, you’d never believe a heat-at-home meal could taste so good! Here’s how you can make their wonderful Thai Green Curry.




  • 3 shallots (finely chopped)
  • 2 lemon grass stalks (2 thin stalks)
  • 2 inches galangal (minced)
  • 1 clove garlic (minced)
  • 2 inches ginger (minced)
  • 3 kaffir lime leaves
  • 2 finger chillies (finely chopped)
  • Black pepper (small pinch)
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp tamari
  • 1 tsp lime juice
  • Small bunch basil
  • Small bunch cilantro
  • Small bunch rocket
  • 3 tbsp olive oil
  • 1.5 tins coconut milk
  • 1 cup sprouting broccoli
  • 1 cup baby corn (halved, length ways)
  • 1 cup sugar snap peas
  • 1 cup water chestnuts
  • 1 cup carrots (chopped)
  • 1/2 cup firm tofu (pressed, cubed & roasted for 15 mins)
  • 1.5 cups chestnut mushrooms (halved)

To serve

  • Basmati Rice

To garnish

  • Red Chilies


  1. 1.

    Put all the paste ingredients in a food processor & whizz them up into a thick paste (you may need to use a bit of water to loose the paste up).

  2. 2.

    Warm the olive oil in a wok, add the paste, stir it round & release the aromas (your kitchen is going to smell heavenly!).

  3. 3.

    Add the coconut milk, stir & cook it so the paste infuses into the milk & you have a lovely lush green sauce.

  4. 4.

    Add the vegetables & cook them until they’re as soft (or as hard) as you like them (some people like their crunchier than others).

  5. 5.

    Serve over basmati, garnish with red chillies. BOSH!