Lighter Thai Green Curry Recipe

November 15, 2021

In the mood for a delicious curry? Try this yummy Thai green curry recipe!


  • 1 onion, roughly chopped
  • 5 cm ginger, peeled and grated
  • 3 garlic cloves, minced
  • 2 lemongrass sticks, roughly chopped
  • 2 chillies, one red and one green, roughly chopped
  • 1 tsp ground coriander
  • 2 tsp fish sauce
  • 2 tsp honey
  • Handful fresh coriander
  • 1 tsp olive oil
  • 2 tsp sunflower oil
  • 200 g baby marrows, quartered
  • 250 g mixed veg (asparagus, baby corn, pak choi)
  • 1 can (400 g) coconut milk
  • 1–2 tsp fish sauce
  • Juice of 1 lime
To serve
  • 2 tbsp toasted coconut
  • 1 red chilli, sliced
  • Fresh coriander leaves


1. Combine the onion, ginger, garlic, lemongrass, chillies, ground coriander, fish sauce, honey, coriander and oil in a food processor and blend into a paste.
2. Heat the sunflower oil in a wok, add the paste and cook until fragrant.
3. Add the baby marrows and cook until slightly soft, then add the remaining veg and cook for 3 minutes, stirring often.
4. Add the coconut milk, bring it to the boil, then reduce to a simmer and cook for 6 minutes. Add the fish sauce, lime juice and season to taste.
5. Top with the toasted coconut, red chilli and coriander. Serve with sticky rice.

Tip: Make extra green curry paste (step 1) and keep it in a jar in the fridge to save time


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