Thai Green Curry

Preparation info
  • Serves


    • Difficulty


Appears in
Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

  • About

Jars of both green and red vegan Thai curry pastes are widely available – I’ve used the green here for this fast and tasty curry. You can vary the recipe by using the red curry paste and including some different vegetables, such as carrot sticks, slices of red (bell) pepper and baby mushrooms, for a change.


  • 2 tbsp coconut oil, melted, sesame oil or mild olive oil
  • 1 red onion, sliced
  • 2


Heat the oil in a large saucepan or wok over a medium heat, add the onion and fry for 5 minutes until beginning to soften. Stir in the garlic and 2 tbsp curry paste (you can always add more later, to taste, if necessary) and cook for 1–2 minutes, then add the broccoli and pak choi and stir to coat i