Vegan Thai green curry

Name: Vegan Thai Green Curry recipe
Yield: 4-6 people
Ingredients: A bunch of coriander with the roots (otherwise use coriander with the stems), rinsed; A bunch of thai holy basil, reserving some for garnishing; 5 stems lemongrass, finely sliced; 4 kaffir lime leaves; 5 small shallots, finely sliced; Zest of 2 limes (kaffir lime if you can get it), plus the juice; 5 birds eye chillies; 5 cloves garlic; 2 tbsp palm sugar or brown sugar; 5-8 cms of Galangal root (or 2 tablespoons of the paste); 3 tbsp of sea salt, to replace fish sauce or shrimp paste; 1 x 400ml tin of coconut milk; 1 x 400g tin of coconut milk; 400g tofu, extra firm, diced into 2.5 cm squares; 75g pea aubergines (or 3 baby aubergines, sliced into 1 cm); 100g baby corn; 100g mangetout (or wing beans); 1 head of pak choi; 4 kaffir lime leaves; 2 handfuls of Thai sweet (holy) basil, picked; 1 x 400ml tin of coconut cream; Coriander leaves; Lime segments; Holy basil; 500g Jasmine rice

This easy Thai green curry, accompanied by fragrant rice, is made with tofu for vegans, but can also be made with fish or chicken. An effortless after-work meal.

By Kerstin Rodgers

12 March 2020

A Thai green curry that happens to be vegan-friendly, but can also be made with chicken or fish.

To make a proper green curry you need the right ingredients, so give your local Asian supermarket a visit. If that isn't possible, basil is a substitute for holy basil and sliced baby aubergines will do for pea aubergines. Ingredients such as tofu, lemon grass, palm sugar, birds eye chillies, dried lime leaves, coconut milk and cream should be available in your normal high street supermarket.

Basic green curry paste:

The rest:

The garnish:

The accompaniment:

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There is more sauce than needed for the ingredients, so set some of it aside to freeze.

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Recipe notes