Tuesday, 29 April 2014

Veggie green curry – Thai Style

Veggie green curry – Thai Style by Carole's Chatter

I used a bought Thai curry paste for this Veggie green curry and it worked out just fine. 

Zucchini – sprinkle lemon juice over it to stop it browning
Red capsicum (bell pepper)
½ a diced red onion
½ sliced carrot
1 clove of garlic, finely sliced 

Green curry paste
Fish sauce (you will need to find a substitute for this if you are vegetarian)
Golden syrup (or palm sugar)
Lemon juice
Vegetable oil
Tiny can of coconut milk 

For garnish – a small amount of sliced chilli and chopped herbs

How to do it:
Just fry off your sliced garlic until it is a bit golden and remove the garlic and set aside to add back in at the end.
Then add your green curry paste and a small amount of coconut milk and fry off so that it gets all fragrant.  Add your onion and cook for a few minutes, then add all the rest of the vegetables including the rest of the coconut milk and cook until just tender.
Taste your curry and add amounts of the fish sauce, golden syrup and lemon juice so that your curry has that essential Thai balance between hot, sour, sweet and salty.


  1. This looks and sounds very good! Thanks for sharing this recipe, Carole.

  2. My step son has been trying to get me to cook with curry.....I am a slow learner I guess, Your dish LOOKS delicious!!! Bet it smelled good, too!

  3. I've never made a veggie curry before, Carole. This looks delicious and anything with fish sauce always perks me up. Thank you for sharing!


Your comments are most welcome. Cheers