Chinese Green Curry with Vegetables

Green Curry
Gareth Morgans
  • Prep: 15 mins
  • Cook: 15 mins


1tablespoon vegetable oil
1 14oz can of coconut milk
1 medium onion, roughly chopped
4ounces bamboo shoots
4ounces water chestnuts
1 1/2cups Napa cabbage, cut into bite-sized pieces
1 carrot, peeled and cut into thin slices on the diagonal
1 eggplant, cut into 1-inch cubes
1cup chicken stock
1/4cup grated coconut (optional)
1/2teaspoon salt
1teaspoon sugar
juice of 1/2 a lime
For the Green Curry Paste
3 green bird's eye chiles
2 stalks of lemongrass, chopped
6 scallions, chopped
1tablespoon ground coriander
3 garlic cloves, chopped
1/4teaspoon shrimp paste
1/2teaspoon salt
2teaspoons brown sugar
juice of 1 lime, plus 1 teaspoon lime zest
2-3tablespoons vegetable oil
1/2teaspoon white pepper


  1. Prepare the curry paste by mixing together all of the ingredients in a blender. Blend to a smooth paste.
  2. Heat the oil in a wok over high heat and fry 1/2 tablespoon of the green curry paste to release its fragrance into the oil, approx. 1 minute. Add the coconut milk, stirring well to blend.
  3. Bring to a boil, throw in all the vegetables, and simmer gently for 5 minutes.
  4. Add the chicken stock, and boil until the sauce has reduced by one-third, which takes approx. 5 minutes.
  5. Stir in the grated coconut (if using) and season with salt, sugar, and lime juice. Serve with fragrant steamed rice.

Recipe from Sweet Mandarin Cookbook by Helen and Lisa Tse (Kyle books, 2015).