Thai Green Curry


For the food processor:

  • 2 sticks of lemongrass
  • Big knob of ginger
  • 6 cloves of garlic
  • 4 hot chillis
  • Zest and juice of 2 limes
  • 1 handful thai basil
  • 1 tbsp ground cumin
  • 1 tsp coriander seeds
  • 1 vegetable stock cube

For the rest:

  • Basmati rice
  • 2 onions – diced
  • Spash of vegetable oil
  • 400 ml coconut milk
  • A few big handfuls of mixed greens – asparagus, beans, broccoli etc.
  • Handful of coriander
  • Salt and pepper to taste


  1. Blast together the spice and herb ingredients in a food processor
  2. Sautee the onions in the oil over a medium heat
  3. Throw in the spice and herb mix along with the coconut milk
  4. Bring to a simmer and drop the vegetables in, adding a splash of water if it is too thick
  5. Simmer until the vegetables are just cooked – approximately 2-4 minutes
  6. Serve with rice and a handful of coriander over the top
  7. Take photos and tag @vaguelyvegetarian on Instagram
  8. Bask in social media glory

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