Vegan Thai Green Curry Recipe

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




15 - 30 mins

Skill Level




Courses etc.

Main Courses

You will need

225g Thai rice noodles More products
4 spring onions This item is only available in our high street shops. More products
2 to 3 green or red chillies, deseeded More products
2 cloves garlic More products
6 lime leaves More products
4 limes (zest) More products
2 small lemongrass stalks, soaked if dry More products
3 tbsp groundnut or peanut oil 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.


  • 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.

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Shopping List

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Raw Hulled Pistachio Nuts
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Fine Sea Salt
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Black Peppercorns
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Peanut Oil ORGANIC
Bio Planete (250ml)
Dried Lemongrass
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Chilli Pepper ORGANIC
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Lime Leaves Whole
Suma (4g)
Coconut Milk ORGANIC
Clearspring (400ml)