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Thai Green Curry

Thai Green Curry

Vegetarianism is growing rapidly in New Zealand, but other parts of the world have had meat-free cuisines for centuries. For a rich and varied plant-based diet, talk to Chinese, Indians, Mexicans… Our wonderful volunteers have shared authentic recipes from around the world. Most of these recipes were traditionally vegan, but some were meat-based recipes that have been ‘veganised’. We have collected 31 recipes from 31 different countries to share with you – one for each day of October.

Thanks to Sarah Lin for this Thai recipe.


  • 100g of Thai green curry paste
  • 1/2 onion
  • 2-3 tablespoons of vegetable oil
  • Assorted vegetables of your choice: broccoli, carrots, baby corn, bamboo shoots, tofu, peas, vegetarian meat or potatoes (One and a half cups worth) 
  • 200ml coconut milk 
  • 150ml water


1.Heat the oil and add onion in to fry until golden brown

2.Add the green curry paste and stir well.

3. Add 150ml water and stir well.

4. Add in the vegetables 

5. When all ingredients are cooked, add in the 200ml coconut milk and leave to simmer for 5-10minutes in low heat. Make sure you stir every few minutes.

6. Once it’s gravy like you can serve to eat.

7. Add chili and salt to taste. 

Vegetable rice:

  1. 3 small cups of medium white rice.
  2. Add 3 cups of water to rice and cook in a rice cooker.
  3. Once the cooker goes to “keep warm” add in your pre-cooked Vegetables- i.e spring onion, bamboo shoots, shiitake mushrooms, and thinly diced carrots. ( about half a cup) 
  4. You can add 2 tablespoons of soy sauce for flavour.
  5. Stir well and leave the rice and mixed vegetables to simmer and cook in rice cooker for another 10-15minutes.
  6. Once the rice is soft to eat it’s ready to serve.