Thai green vegetable curry

Michael Caines cooks a cheap and cheerful Thai curry packed with juicy vegetables
By Michael Caines
Thai green vegetable curry
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the curry sauce base

  • 100 ml vegetable oil
  • 200 g onions, chopped
  • 15 g fresh ginger, chopped
  • 15 g garlic, peeled and chopped
  • 20 g lemongrass, chopped
  • 100 g Thai green curry paste
  • 800 ml chicken stock, or vegetable stock
  • 400 ml coconut milk
  • 150 ml double cream

For the curry vegetables

  • 200 ml oil
  • 100 g baby sweetcorn, cut lengthways
  • 1 head bok choy, leaves separated
  • 100 g red peppers
  • 100 g carrots, chopped
  • 100 g mangetout, cut in half
  • 100 g green beans, trimmed and blanched
  • 100 g broccoli florets, blanched
  • 50 g shiitake mushrooms, sliced
  • 50 g oyster mushrooms, quatered
  • 50 g bean sprouts
  • 50 g baby spinach
  • 30 g coriander, roughly chopped
  • 1 tbsp cornflour, mixed with water to form a paste


1. For the curry base: heat the oil in a pan and fry the onion, ginger, garlic and lemon grass for 2-3 minutes. Stir in the curry paste fry for one minute, then stir in the stock and bring to a simmer for five minutes.

2. Add the coconut milk and double cream and bring to the boil. Take off the heat and blend to a smooth consistency, correcting the seasoning with salt and pepper if needed.

3. For the curry vegetables: heat the oil in a pan and fry the vegetables for 4-5 minutes, or until tender, then add to the curry base and simmer for 10-12 minutes. Stir in the slackened cornflour to thicken the curry, if necessary. Add the coriander.

4. Spoon the curry into bowls and serve with steamed jasmine rice.

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