Brighten up your weeknight dinner with this Lighter Thai Green Curry!
This recipe has all the flavours of traditional Thai curry—think lemongrass, ginger, and green curry paste—without the heaviness. A blend of coconut milk and fish sauce keeps it creamy yet light, while fresh veggies like asparagus, baby corn and pak choi add a crisp and texture.
Serve it over fluffy jasmine rice and garnish with toasted coconut, red chilli and fresh coriander leaves for a deliciously fragrant and refreshing meal that’s easy to prepare and perfect for a healthy twist on a classic favourite.
INGREDIENTS
- 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
METHOD
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, and 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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