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Serves 4 people
494 calories
67g carbohydrates
30g protein
14g fats


2 lemongrass stems

1/2 red onion, diced

2 green chillis

2-3 cloves of garlic, minced

20g of fresh coriander

1 tbsp. lime juice

1 tsp. of ground cumin

1/2 tsp. of ground turmeric

1 tbsp. of vegan fish sauce 

2 tbsp. of warm water

2 tbsp. olive oil

350g tofu, drained & cubed

1 red pepper

70g of babycorn 

250g of pak choi

80g of sugar snap peas

400g / 1 tin of coconut milk

1/2 lime juiced

180ml of vegan stock 

1/2 tsp. of salt

2 tsp. of brown sugar

4 thai basil leaves


1. Remove the tough outer layers of the lemongrass before chopping and adding to a blender cup with the diced red onion, chillis, minced garlic, coriander leaves, lime juice, spices, fish sauce and warm water before thoroughly blitzing to a paste. Tip; add a small amount of the coconut milk to the blender cup to help combine the ingredients if needed.

2. In a hot skillet or wok with the olive oil, add the drained and cubed tofu pieces and cook for up to 10 minutes ensuring it browns well. 

3. Prepare the Thai green vegetables by roughly chopping the red pepper and baby corn and removing to one side. 

4. Add the blended green curry paste to the wok with the browned tofu and cover with a lid reducing to simmer for 5 minutes to allow the paste to reduce slightly and for the spices to envelop.

5. Next, add the tinned coconut milk, lime juice, vegan stock, salt, sugar and basil leaves before tossing in the vegetables and covering with a lid to simmer for an additional 20 minutes.

6. Serve your Thai green curry with some basmati rice and an optional sprinkle of freshly chopped coriander to garnish. 

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