vegetarian and vegan recipe - Thai Green Curry

Make use of seasonal vegetables in this speedy supper.

Ready in 15 minutes Serves 2 to 4


  • 1 - 2 tbsp oil
  • 1 or 2 tbsp green curry paste
  • 1 tsp palm sugar/brown sugar
  • tin of coconut milk
  • a selection of thinly sliced vegetables of your own choice
  • 100g crispy tofu cubes
  • handful of chopped coriander to garnish


  1. Heat the oil in a wok or large frying pan then add the vegetables and cook for a few minutes.
  2. Add 1 or 2 tablespoons of curry paste and 1 tsp sugar, and then cook briefly.
  3. Add the coconut milk and stir well.
  4. Simmer on a low heat until ready to eat - there should be more sauce than vegetables.
  5. Add cubes of crispy fried tofu near the end of the cooking time.
  6. Serve garnished with chopped coriander.

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