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Thai Green Curry

20 Minute Thai Green Curry. Love a Thai curry and this one is on the table in under 20 minutes. Easy!

Serves: 4 Time: 20 minutes



  • 2 Aubergines, cut into chunks

  • 2 Tablespoon Fresh Ginger, grated

  • 2 Limes

  • 1 Tablespoon Veg Oil

  • 2 Red Chillies, sliced thinly

  • 50g Roasted Peanuts (unsalted)

  • 160g Sugar Snap Peas, sliced lengthways

  • 1 Vegetable Stock Cube

  • 160g Tenderstem Broccoli, sliced lengthways

  • 80g Thai Green Curry Paste

  • 2 Packs Of Microwaveable Rice or 50g rice per person dry weight

  • 2 Tablespoons Sugar

  • 100g Solid Creamed Coconut (Blue Dragon is a good brand, or use the top part of canned coconut milk)


  1. Heat the oil in a large, wide-based non-stick pan or wok over a medium-high heat. When hot, add the aubergine and some salt & pepper, mix well and cook until softened. Add the curry paste, half of the chilli, and ginger, combine and cook until fragrant.

  2. Next add the creamed coconut and the stock cube to 600ml of boiling water, add the juice of 1 lime, and the sugar, mix well. Add the stock to the pan then add the broccoli and sugar snap peas, cooking for around 4 mins.

  3. While the sauce thickens, crush the roasted peanuts, chop the rest of the lime into chunks, and heat the rice according to the package instructions.

  4. Once cooked, add the aubergine to the pan with the rest of the curry, mix well and serve on a bed of rice with a wedge of lime and a scattering of chilli and peanuts on top!


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Rosie ❤️


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