Thai Green Curry from Lazy Cat Kitchen
This #MeatFreeMonday we’re travelling to Thailand to try their spiciest Thai curry – Thai Green Curry. Traditionally served with fish, we’re looking into a recipe that keeps all the flavour but is 100% vegan!

If you’re looking to impress your family or dinner guests, why not step out of your comfort zone with this impressive and beautiful dish? With coconut cream giving that sweetness, and green chillies adding heat, this is sure to be a hit with everyone. It’s also flexible! One of the great things about curries is that you can throw in just about any veggies and it’ll still taste great. If you’re feeling adventurous, you can stray from the recipe and use up any leftover veg in the fridge or garden to reduce waste.

Let’s get stuck in…

Vegan Thai Green Curry from Ania at Lazy Cat Kitchen

Serves: 4
Prep time: 20 mins
Cooking time: 45 mins

Thai Green Curry Paste

  • 2 Medium shallots
  • 4 Garlic cloves
  • Thumb-size piece of ginger
  • 2 Lemongrass stalks
  • 4 Green Thai chillies (deseeded for less heat)
  • 1 Tsp ground coriander
  • ½ Tsp ground cumin
  • ¼ Tsp ground pepper
  • Handful of coriander
  • 1 tsp salt

Curry Sauce

  • 3 Tbsp vegetable oil
  • 1 Tin coconut cream
  • 6 Fresh Makrut lime leaves (or the zest of 1 lime)
  • 1½-2 cups veggie stock (or water)
  • 1 Tbsp tamari or soy sauce
  • Juice of half a lime
  • 2 Tsp sugar
  • ½ Small butternut or a sweet potato, cubed
  • 1 Small aubergine, cubed
  • 50 g Sugar snap peas
  • 100 g Tender stem broccoli
  • A handful of bean sprouts


Find the method on Ania’s site here. Enjoy!