Thai green coco-curry

Recipe summaryClick image to view larger version

Thai green coco-curry

Suitable for vegans
Category Main course
Serves 3
Preparation 15 minutes
Cooking 15 minutes

Rating: Rated 5 / 5 (1 ratings)

This is a very simple and delicious thai curry dish, anyone can manage this!


  • 500 g mixed vegetables (carrot, cauliflower, broccoli, red pepper, onion)
  • 2 dl coconut milk
  • 2 cloves garlic
  • 1 tsp turmeric
  • salt or soy sauce
  • lemon juice
  • 250 g tofu (may be skipped and replaced with more vegetables)
  • 3 tsp thai green curry paste
  • 30 g ginger
  • fresh coriander
  • pinch of stevia or other sweetener
  • oil for frying


Stage 1

Cut the tofu in 1×1 cm pieces and fry it in oil, when they are golden add 2 tbs of soy sauce. Set aside

Stage 2

Add oil, sliced ginger and sliced garlic to a pan, and heat it for a few minutes. Add all the chopped vegetables and fry for some minutes.

Stage 3

Add the coconut milk and the curry paste, and mix well

Stage 4

Add the fried tofu, and salt or soy sauce, sweetener, fresh coriander and lemon juice to taste. If you like, add tumeric for the colour.

Stage 5

VARIATIONS: just about any vegetables can be used in this dish! Try also water chestnuts, bean sprouts, spring onion, tomatoes and squash – or whatever you can think of or have available.


Thai green coco-curry


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Recipe author

Added by: Elin Reitehaug
Added on: 28th January 2012

Nutritional info

Nutritional values are per serving.

  • Calories: n/a
  • Fat: n/a
  • Saturated fat: n/a
  • Protein: n/a
  • Carbohydrates: n/a
  • Sugars: n/a
  • Fibre: n/a
  • Salt: n/a

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