Vegan Thai Green Curry

The vegan Thai green curry uses vegetables such as bell pepper and broccoli. It makes full use of all the Thai spice flavours. Think of using green peppercorns if you can find them.

Serves 4, Preparation time; 15-20 minutes; Cooking time: 15-20 minutes. Total time: 30-40 minutes.


  • 2 cloves garlic crushed
  • 2 tablespoons sesame seed oil
  • 1 tablespoon ginger – minced
  • 2 tablespoons Thai green curry paste
  • 2 Thai green chillies – finely sliced with seeds kept or otherwise
  • 28 oz (800ml) full fat coconut milk – can is best!
  • 1 medium green bell pepper – sliced
  • 160g/2 cups broccoli heads and florets
  • 100g/1 cup sliced courgettes/zucchini – green and yellow are ideal for colour.
  • 1 tablespoon lime juice
  • 1 tablespoon rice vinegar 
  • 1 tablespoon soy sauce
  • 1 tablespoon of light brown sugar or Demerara sugar. Authentic dishes use coconut sugar.
  • handful of basil leaves – roughly chopped.
  • 75g of Basmati rice per person
  • Garnish of lime segments.


  1. Heat a large skillet or frying pan on medium heat. Add the sesame oil, garlic, ginger and curry paste along with chilli to make a paste. Fry gently for a few minutes to develop the flavour and toast the spices.
  2. Add the coconut milk and simmer. Stir to mix in the sauces.
  3. Add the bell pepper, broccoli, courgettes/zucchini, lime juice, rice vinegar and soy sauce.
  4. Keep simmering in the pan, then reduce the heat so the vegetables continue to cook for 5 minutes in the sauce. Ideally they should keep some firmness of texture.
  5. Add any sugar along with basil and cook quickly just to soften wilt the leaves.
  6. Add any salt and some black pepper for taste.
  7. Serve with basmati rice and plenty of fresh lime. 
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