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Thai green vegetable curry (v)

green curryweb


Serves 4, as a main course with rice.


For the curry paste

2-6 small green chillis (depending on heat, and tolerance)

4 stems of lemongrass

a piece of galangal or ginger about the size of a walnut (30g or so)

a generous handful of coriander, leaves and stems

2 shallots

6 lime leaves (or zest of one lime)

juice of 1-2 limes (depending on how citric you like it)

4 cloves of garlic

1 tsp thai fish sauce (nam pla), or soy sauce for veggies

1 tsp shrimp paste (optional, can be omitted for vegetarians)

a few black peppercorns


Vegetables, e.g. -

a small pumpkin

half a cauliflower

a couple of parsnips or carrots

8 baby Thai aubergines (or 1 large one)

10 mushrooms


For the sauce

vegetable oil (not olive oil) for frying

1 tbsp fresh green peppercorns

400ml coconut milk

200ml stock

a handful of coriander leaves

a handful of Thai basil leaves


To serve

steamed or boiled jasmine rice


To make the curry paste, seed the chillis, remove the outer stalks of the lemongrass, and peel the galangal, shallots and garlic. Chop them all roughly, along with the lime leaves and coriander and put the lot into a food processor, with the peppercorns. Blitz until well chopped, add the lime juice, shrimp paste and fish sauce and blitz again until you have a bright green paste.


Peel the pumpkin and parsnips and cut into bite-sized chunks. Chop the aubergines into chunks as well, halve or quarter the mushrooms depending on size, and pull the cauliflower into small florets.


Heat the oil in a wok or deep frying pan over high heat and tip in the vegetables. Fry, stirring now and then, until the pumpkin is starting to soften, and the vegetables brown in places, then add the curry paste. If you are nervous about the curry being too hot, don’t use all the curry paste; you can always add more later.


Stir well, so the curry paste doesn’t stick – it will sizzle and spit a bit – then add the coconut milk, stock and green peppercorns. Turn down the heat and simmer until the vegetables are tender and cooked through – around ten minutes or so. Taste the sauce halfway through cooking and add more curry paste if you think it needs more.


Roughly chop the herbs and scatter them over. Serve immediately with rice.


Photo by Kristi Korotash

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