Homemade Thai Green Curry

Authentic Thai green curry with ruby red jasmine rice, toasted cashews, lime wedges and flowering garlic chives (jiu cai)

An easy, vegan and healthy homemade Thai green curry. The sauce takes less than 5 minutes to prepare and can be frozen for later use. Just add a protein such as tofu, some fresh vegetables, coconut milk, lime and herbs and you have a wonderfully fresh healthy meal full of vitamins.

Homemade Thai Green Curry Paste IMG_1445-001

You can freeze some of the mix if there are leftovers, you can alter the pungency of of the curry by adding more or less of the paste. This should serve 4 – 6 people.

  • 1 tbsp fresh grated ginger
  • 1 tsp turmeric
  • 2 shallots
  • 3 cloves garlic
  • Juice of 3 limes
  • 6 Kaffir Lime Leaves
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp pepper
  • 1 tbsp coconut oil
  • Handful fresh coriander including stalks
  • Handful fresh basil including stalks
  1. Chop all ingredients roughly, blend.


You can use whatever vegetables you have to hand here. I used the following:

  • 1 tbsp Coconut Oil
  • 150g tofu
  • Frozen Edamame Beans
  • Thai round Aubergines
  • Choi Sum (could use pak choi or other leafy green)
  • 1 Shallot
  • 1 can Coconut Milk
  1. Heat the oil in a pan over a medium heat. Chop the tofu and vegetables, add to the pan and cook until browning, 3-4 minutes.
  2. Add the Thai curry paste and cook until fragrant (2-3 minutes)
  3. Add the coconut milk and cook for 5 minutes



  1. Please please please come and cook for us!!!! Xxx

  2. This looks wonderful…time to make me some green curry I think 🙂

    • I love the balance of flavour in the dish, so fresh and punchy yet somehow also very comforting. Freezing the tofu is magic, it creates amazing little pockets of air that suck up the lush coconut infused sauce, when you get one of these little delights the juice burst out of them!

      • YUM! You are making me hungry and it’s only 4.28am here in Sidmouth Tasmania 😉 Might have to make some of this for my tea tonight. I have some tofu in a package in the fridge, might go and toss it into the freezer now…should have time to get it all in and out and sorted by tea time. When I saw this recipe I couldn’t stop thinking about it. We used to make a stack of curries and it’s time we revisited them. Curry is the bomb! 🙂

  3. It certainly is! I am making a 5 Lentil Dahl as we speak, a great dish as you can just leave it to bubble away whilst you just get on with other things. It is also worth compressing the tofu before you freeze it, just put a heavy book on it. Again this improves the texture. I kind of feel bad for getting food in your head at such an ungodly hour!!


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