Green Thai Curry


Preparation info

  • Serves


    • Difficulty


Appears in

The Gate Easy Vegetarian Cookbook

The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

  • About

This recipe appears to have a long ingredients list, but it is very simple to prepare. It is worth making a double batch of the curry paste because it will remain fresh in the fridge or freezer for months.


  • coconut milk 800 ml (28 fl oz)
  • baby corn 150 g (


  1. To make the paste, blend all the ingredients together in a food processor, adding a few drops of water to help the blending process.
  2. In a pan, mix the curry paste with the coconut milk and bring to the boil. Simmer for 20 minutes.
  3. Add the vegetables to the curry sauce and simmer for a further 15 minutes.