Buy wholesale - original bulk size or any smaller size you choose

"The more you buy, the less you pay"

Established 1963 : Shipping worldwide since 1975

Organic : Fairtrade : Vegetarian : Special Diet : Gluten Free : Vegan : Wheat Free : Raw : Dairy Free : Wholefoods

Choose a department:

Free delivery for all UK mainland orders over £49

UK mainland delivery

Weight	Orders over £49	Orders under £49
0 - 30kg	FREE	£4.99
These charges exclude bulk wholesale orders

Our UK deliveries will normally take between 3 and 6 working days to arrive.

Bulk wholesale deliveries

Weight	Delivery charge
0 - 2.50kg	£3.95 per unit
£3.95 per item up to a maximum charge of £11.85
2.51kg - 25kg	£4.95 per unit

All bulk wholesale deliveries are at cost and excluded from free delivery.

Search recipes

Filter your search:

Search tips...

Rated "Excellent" by our customers
See our 4,718 reviews on Trust Pilot

A snowy background advertising our Christmas Health Food Shop

Vegan Thai Green Curry Recipe

Name: Vegan Thai Green Curry Recipe
Total time: 20 min
Yield: 4
Cuisine: Thai
Ingredients: 225g Thai rice noodles; 4 spring onions; 2 to 3 green or red chillies, deseeded; 2 cloves garlic; 6 lime leaves; 4 limes (zest); 2 small lemongrass stalks, soaked if dry; 3 tbsp groundnut or peanut oil; 1 tin coconut milk; 150g pistachio nuts, lightly toasted; salt to taste; pepper to taste; Add cooked vegetables of your choice to the Thai paste.

Quick and easy to prepare. A wonderfully fresh tasting green curry recipe. Add vegetables to create an even more flavoursome meal.

Customer Rating:
3.0

(2 votes)

Posted by: Kim
On: 07/09/2010

Cuisine

Thai

Time

15 - 30 mins

Skill Level

Confident

Serves

Courses etc.

Main Courses

You will need

Ingredient	Add
225g Thai rice noodles		More products
4 spring onions	Awaiting stock	More products
2 to 3 green or red chillies, deseeded		More products
2 cloves garlic		More products
6 lime leaves	Awaiting stock	More products
4 limes (zest)		More products
2 small lemongrass stalks, soaked if dry		More products
3 tbsp groundnut or peanut oil	Awaiting stock	More products
1 tin coconut milk		More products
150g pistachio nuts, lightly toasted		More products
salt to taste		More products
pepper to taste		More products
Add cooked vegetables of your choice to the Thai paste.

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Cook the noodles as instructed and wash under cold water.
Make the curry paste by placing the spring onions, chillies, lime zest, lime leaves, lemon grass stalks and garlic into a food processor and mix until you have a smooth paste.
Heat the ground nut oil in a wok and pour in your curry paste, cook this gently for 3-4 minutes, stirring occasionally.
Pour in the coconut milk and cook for a further 2 minutes.
Add the noodles and heat through serve with the pistachio nuts on top.
Adding cooked vegetables will give the dish extra colour and flavour.