Who is also a big fan of curries? Raise your hand. And who is specifically crazy about THAI curries? Raise both hands. Well, in our household we eat at least 1 time a week a curry dish. The kids’ favorite is Japanese curry (as it’s not spicy, and rather on a sweet note with carrots, sweet potatoes and pumpkin), Andrew can appreciate them all in moderation (he’s a very balanced type and as long it’s not too spicy it’s all good) as for me, I’m fond of the super smoking hot Thai Green Currrryyy. Woozaaa! I know the saying ‘less is more’, but when it comes to Thai Green Curry, more is more, more of the paste, more veggies, more coconut milk, equals, more goodness. I add 2 tablespoons of the Curry paste to start with and I find myself keep on adding more, but fret not, the good thing with curries, you can always balance them out by adding more coconut milk, any milk or even water, really.

So whenever we go to Bangkok (one of our fave cities in SEA) I feel I landed in Curry heaven. The fragrance, the smell, bursting with flavors, it really touches all senses of a true foodie like me. Without further ado, try making my take on the Thai Green Curry and my wish is that it becomes a staple too in your home!

Thai Green Curry
Recipe type: Main
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 tbsp coconut oil
  • 3 cloves of garlic, minced
  • 2 medium size shallot, chopped
  • 2 small eggplant or 1 large, cut in half and sliced 1 cm thick
  • 1 zucchini, cut in half and sliced 1 cm thick
  • ½ pumpkin of choice, cut in large cubes
  • 2 tbsp Thai Green Curry of the brand Mae Ploy (it's spicy! or use another brand of your choice)
  • 1 can of 400 ml or 2 small packs of 200 ml of coconut milk of choice (I like the brands Kara and Aroy-D)
  • 1 stalk of spring onions
  • 2 cups of vegetable stock
  • 2 kaffir lime leaves
  • 2 tsp of fish sauce (if vegan omit this step)
  • 1 tsp coconut sugar
  • 2 limes, cut in wedges
  • Coriander and Thai basil, washed and drained
  1. In a large frying pan, heat the oil and saute garlic and shallot until golden brown.
  2. Add the curry paste and stir for a few seconds to begin to cook the spices and release all the fragrance.
  3. Pour in the coconut milk, vegetables, green onions and stock and let it come to a bubble.
  4. Add the fish sauce and sugar, then all vegetables and turn the heat down to a simmer and cook, covered, for about 5-10 minutes.
  5. Stirring in the lime leaves
  6. Top it with the lime wedges, coriander and Thai basil and serve immediately with brown rice or rice noodles.
  7. Enjoy!