Thai Green Curry

hello everyone 🙂  i hope all your Christmas decorations are down and that your thinking ahead to fulfilling all your new years resolutions…..what could they be? well the most popular resolutions are weight-loss and being healthy…..most people don’t stick to there resolutions because they go on silly fad diets and starve and punish themselves when they should be praising themselves for even taking a step in the right direction…..everyone all over the world should make a promise to do a little something daily to help improve the world we live in, for example you could remember your brownie/scouts/guides…promise and remember that we promised to do our best… that’s all we need to do is our best, who cares about other people think of you just think of you and your heart………daily tasks include:   bringing your own bag for your shopping to reduce waste and using plastic bags……hold a door for someone  it sounds so simple but not many people are polite enough to do that, also helping people with babies and prams get in doors or up stairs would be appreciated …….a friendly hello and a smile to strangers, you never know it could may well make someones day 🙂 ….reduce waste, use up everything in your fridge, try not to throw anything out just use your head and you can come up with something to make……and finally (and im working on this one) try to not let things bother you and don’t take things to heart, when a person is mean spirited or negative towards you its just because they have a problem in there own life and don’t want to look at it so they find yours interesting, chin up and smile, feel sorry for them!      Anyway i hope you can do something small today and help the world be a better more happy place!  

    I hope you like curry and allot of flavor in your mouth because this Thai green curry is sooo exciting and so quick too……you don’t have to be a hero about it and make the curry paste and stress yourself out about it, its just as good to buy the Thai green curry paste…. not the sauce the paste 🙂  you can make this recipe as spicy as you like its up to you and its up to you what you like in the curry too 🙂  play with it and add or subtract anything you like or don’t like for instance in the photo iv added carrot to it as i had a spare little lonesome carrot in the fridge so i put that in too and cauliflower instead of broccoli….its up to you what you do as long as you enjoy it and don’t ruin it with meat……this is a healthy recipe 🙂 



  • ½ butternut squash
  • 1 red pepper
  • 120g baby corn, cut lenghtways
  • 1 head of bok choi, leaves separated
  • handful of little trees of broccoli
  • handful green beans
  • handful of plain cashew nuts, blanch in hot water to soften for an hour or two
  • 1 red onion, chunked 
  • ½ a fresh red chilli, chopped for garnish
  • 1 tablespoon groundnut oil
  • 1 tablespoon sesame oil
  • ½ x 400ml tin coconut milk
  • 200ml vegetable stock
  • 75g mange tout
  • 1 lime
  • Thai green curry paste (jarred or using the recipe below)


Method:  preheat the oven to 190ºC/375ºF/gas 5

  1. Carefully halve the butternut squash, then scoop out the seeds with a spoon and discard, Chop the squash into 3cm chunks, leaving the peel on but removing any of the skin (use a Y shaped veg peeler) then chop your red pepper and red onion into chunks and throw the squash the peppers and onion into a roasting dish and drizzle with extra virgin, salt and pepper and roast for half an hour (30mins or until they are browning and a little charred) ….when ready set aside till needed. 
  2. Place a large wok over a high heat and When it’s really hot, add the groundnut and sesame oils, swirl them around, then carefully drop in the baby corn and your green curry paste and stir-fry for about 30 seconds.  Pour in the coconut milk, stock, drained cashews, roasted veg and the rest of your veggies, give it all a good stir, bring to the boil and cook for a few minutes.
  3. now taste the curry and add a bit more soy sauce if you think it needs it, push down on a lime and roll it over the worktop to get the juices loose, then cut it in half, squeeze the juice into the pan.  leave to bubble for a few mins lightly until the vegetables are cooked to your taste….i like them crisp 🙂   

serve with some wholewheat rice and a sprinkle of chopped red chilies and coriander leaves….and maybe even some poppadoms 🙂  deeeelicious 🙂  



              sorry for the photo i was in such a rush to eat it i just took a quick one ….ill try and get a better one one day and change it haha it gives the idea though 🙂 

**for the curry paste:

1tbsp coriander seeds

1tbsp cumin seeds

12 green chilies, chopped (birdseye or any other you like)

5 garlic cloves, chopped

2 lemongrass stalks, chopped

5 fresh kaffir lime leaves, chopped

handful fresh coriander, chopped

fine grated rind of 1 lime

1tsp salt

1tsp crushed black peppercorns



  1. heat a dry frying pan till hot and add the coriander and cumin seeds and toast over a med/high heat, remembering to shake the pan so as to toast the seeds evenly, for about 2-3mins or until they start to pop.
  2. put the seeds and everything else in a food processor or blender and whiz until thick and your done……just spoon into a glass jar and keep in the fridge for about a week 🙂


  enjoy and let me know your thoughts on this recipe or many    others…..even let me know what your resolutions are for 2013 🙂     happy new year everyone xx





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