Thai green Curry is one of those dishes that I keep going back to.. its one that I’m constantly making when I don’t know what to do for dinner and I have a tin of coconut milk to use! 😉

Thai food is absolutely delicious! It used to be my favourite asian cuisine before I discovered Japanese food! Thai flavours are fresh and light, but BOLD and SPICY at the same time!

This recipe isn’t the most authentic and its made with a store brought curry paste for simplicity, HOWEVER don’t take that to mean that its not super tasty, because IT IS!

Heres how its done…


1 large eggplant (cut into 5cm cubes)
2 large carrots (cut into 5cm cubes)
1 large onion (roughly diced)
3 cloves garlic (grated or finely chopped)
1 tbsp ginger (grated or finely chopped)
2 tbsp olive oil
300ml water
1 tin coconut milk (1x400ml tin)
1 big handful spinach (for green colour)
1 tbsp green or yellow curry paste ***(green is spicy/yellow is mild)
1 tbsp curry powder
1/2 tsp cinnamon
 2 tsp sugar (I use panela)
1 tsp salt
1 tbsp tamari (or soy sauce)
juice of half a lemon or lime
a bit of chopped cilantro
1/2 cup cooked chickpeas or 1/2 cup cooked tofu

1. Heat the oil on a medium heat in a pot or a pan, add the onions, garlic and ginger and sauté for a minute. Add the salt and continue cooking for a further 5 minutes.

2. Add the curry paste, curry powder, cinnamon and grated ginger and cook for 2-3 minutes, stirring every minute or so to avoid the spices burning. This step will caramelise the sugars in the spices and the paste, resulting in a sweeter, tastier curry.

3. Add the vegetables and fry for a minute, then add the stock and stir well, lastly add the coconut milk and the chickpeas.

4. Bring the curry to a boil and cook on medium heat until the vegetables are cooked and the sauce is nice and thick (around 20 minutes).

5. When the curry has finished cooking take it off the heat and add the tamari, the sugar and the lime juice. Serve with 1 cup of cooked rice or quinoa, 2 big cups of curry and a big handful of chopped cilantro!

Tip: Making your own paste can be fun and I recommend it, but in my opinion its not worth it as the ready made paste that is available is tasty and healthy, also ingredients like lime leaves, lemongrass and galangal can be more difficult to find.