Thai green vegetable curry

Fragrant, zesty and packed with delicious fresh vegetables, this coconut-based curry is a brilliant choice for everyone - and tastes so much better than a bought sauce.
  • Prep time:
    5 minutes
  • Cooking time:
    20 minutes
  • Serves:


  1. Blend the onions, ginger, chillies and garlic to a fine paste using a food processor.
  2. Heat the coconut oil in a pan.
  3. Sweat down the paste in the oil for around 5 minutes on a medium heat.
  4. Add the leeks and sliced green peppers and continue to sweat down for another 3 minutes.
  5. Add the coconut milk and desiccated coconut and bring to the boil.
  6. Add the green beans, mange tout and baby spinach. Cook for another 5 minutes and season with salt and pepper.
  7. Serve with the boiled rice and garnish with fresh coriander, lime and coconut


50g onions

30g ginger

2 green chillies

30g garlic

30g coconut oil

100g leeks, sliced

50g green pepper, sliced

1 can coconut milk

20g desiccated coconut

50g green beans

100g mange tout

50g baby spinach

Fresh coriander

Juice of 1 lime

Fresh coconut

50g brown rice 

50g wild rice 

Sea salt and freshly ground black pepper, to taste


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