Thai Green Curry

So most of the readily available curry pastes out there have fish sauce in their recipes so I’ve trialled and tested making my own curry paste and this is the best i’ve come up with so far.

For the Paste:

1 Shallot
2 Garlic cloves
3 Green Chillies
1 Lemon and zest
Bunch of Corriander
big glug of olive oil
Large piece of ginger peeled

You’ll also need
Green beans
redbell pepper
coconut milk
preferred rice.


First of all prepare your rice and get it on the boil, while its boiling roughly chop the ingredients for the paste and pop in the blender with all the other paste ingredients until the mix is a paste

prepare your tofu, or use pre-prepared pieces (I used Cauldron)

Once the rice is cooked take off the boil, drain, rinse and keep to one side covered to keep it hot.

I par boiled my broccoli and green beans at this stage but you don’t have to.

add a little oil to a frying pan and cookout the paste for 5 mins, add the tofu and cook for a further 5 mins, add the tin of coconut milk and all the vegetables and bring to the boil, as soon as its at boiling point lower the temperature and simmer for a further 5 mins or until the broccoli is al dente and the beans are soft. season to taste

put a couple of spoonfuls of rice into a bowl and add the curry ontop. I like to add a bit more coriander and chopped fresh chilli to the top. serve with a slice of lemon.

this is quite a sweet dish, so my husband likes to add bacon to his a he is not a veggie so feel free to experiment with flavours!