Green Vegetable Curry
Serves 4·Added 5 May 2026 by Tom Melhuish
MainVegetarian
Ingredients
| 1 | tin | coconut milk(400ml) |
| 1 | tablespoon | green Thai curry paste |
| 1 | stalk | lemongrass(bruised and cut in half lengthwise) |
| 2 | lime leaves(roughly shredded) | |
| 1-2 | tablespoons | Thai fish sauce |
| 2-3 | cm | fresh ginger(peeled and chopped) |
| 1 | teaspoon | caster sugar |
| 300 | ml | vegetable stock |
| 75 | g | baby corn(cut into thirds at an angle) |
| 250 | g | asparagus(chopped at an angle into 3cm pieces) |
| 200 | g | pak choi(sliced so that stalks and greens are separate) |
| 200 | g | fine beans(topped and tailed) |
| 125 | g | sugar snaps |
| 1 | juice of | lime |
| 3 | tablespoons | fresh coriander(chopped) |
Method
1.In a large wide pan, over medium heat, whisk a little of the coconut milk into the Thai paste. Let it bubble away for a couple of minutes, then stir in the rest of the coconut milk.
2.Put the lemongrass, lime leaves, fish sauce, ginger, sugar and stock into the pan and bring to the boil.
3.Add the baby corn first, and let these cook for 5 minutes, then add the asparagus and after a couple of minutes, the pak choi stalks and fine beans.
4.Let the pan come back up to the boil, and after a minute add the sugar snaps and pak choi greens. These won't need more than a minute: everything should look vibrantly green and still taste a bit squeaky.
5.Take off the heat and add the lime juice and check the seasoning. Sprinkle with the coriander before serving.
Recipe Notes
AI · may be inaccurate
Substitutions
- Thai fish sauce → soy sauce or vegetarian fish sauce (to make vegan/strictly vegetarian)
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