Thai Green Curry

This is another lazy girl curry recipe, using store-bought Thai green curry paste.

Note: Please read the ingredients before buying store-bought curry paste. Many brands use fish sauce or shrimp paste.

This usually makes 2-3 big portions when served with basmati rice and garlic naan.


  • Dash of olive oil
  • 1 medium onion, sliced
  • Roughly 2 cups chopped green beans
  • 1 head broccoli
  • 1 can chickpeas, drained and rinsed
  • Frozen spinach
  • Any other vegetables you have on hand – Carrot, eggplant, zucchini, sweet potato and capsicum all work well with this recipe.
  • 1 can full fat coconut milk
  • 1tbsp chilli flakes
  • 2 heaped tbsp Thai green curry paste
  • Basmati rice to serve


  1. Add a splash of olive oil to a large heated pot, and then cook the onions until golden brown.
  2. Add any root vegetables (potato, carrot, pumpkin etc) and cook for a few minutes.
  3. Stir through the curry paste until fragrant.
  4. Pour in the coconut milk and all other vegetables, as well as the chickpeas and chilli flakes. Bring to a boil and then simmer until all vegetables are soft and the curry is fragrant. (Add more water/vegetable stock if the curry begins to thicken too much.)
  5. Serve over basmati rice and sprinkle with flaked almonds.

This curry can be frozen or stored in the fridge for 2-3 days, which allows the flavours to develop.


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