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Going green, going veggie: Vegetable Thai green curry

Here at Islamic Relief, we’re passionate about combatting climate change. And that’s why we’re cutting down on the amount of meat we eat.

Reducing our consumption of meat is the number one thing we can do to reduce the effects of climate change. What’s more, with so many great dishes out there, you won’t be forgoing delicious cuisine!

In our latest going green, going veggie recipe, we bring you a popular curry which is definitely a green dish – in more ways than one!Yes, it’s Thai green curry! Except with no chicken or other form of meat, this is a delicious vegetarian vegetable version.

Quick and easy to make – and super tasty – it’s a winner. So why not give it a go? You won’t regret it!


Level: Easy
Serves: 4 people
Total time (preparation and cooking): 30-40 minutes



New potatoes x 225g
French beans x 100g (trimmed and halved)
Bunch of asparagus (trimmed) (optional)
Baby spinach (or other greens such as choi sum or pak choi)
1tbsp vegetable/sunflower oil
Garlic clove, chopped
1’’ fresh ginger (chopped)
I tbsp. Thai green curry paste
Coconut milk x 400ml
1½ tsp. soy sauce
1½ tsp. rice wine vinegar
1 tsp. caster sugar
Fresh kaffir lime leaves x 2


To garnish:

Fresh basil
Fresh coriander
Red chilli (fresh)
Lime x 1




1. Prepare your vegetables

Put potatoes in a pan of boiling water and cook for five minutes. Next, add the beans and asparagus if using, and cook for three minutes more or until tender. Once ready, drain and put to the side.


2. Make your curry baseIn a wok or a large frying pan, heat the oil. Once hot, fry the garlic and ginger until golden – this shouldn’t take longer than a few seconds. Next, add the curry paste and fry for a minute until fragrant, stirring often.


3. Build your curry sauceAdd the coconut milk to the mix and let it bubble. Follow with the soy sauce, rice wine vinegar and sugar and stir carefully. Turn down the heat to let the mix simmer and cook (preferably covered) for around five minutes.


4. Complete your curry

Once the curry sauce is ready, add the potatoes and vegetables, and let them warm through. To finish, shred the fresh kaffir lime leaves and add to the curry. Leave to simmer.


5. Garnish your dish

After a few minutes, turn off the hob and add a good handful of basil leaves and fresh coriander. To serve, finely chop the red chilli and sprinkle on top. Finally, cut your lime into quarters and add a wedge to each serving on top.


Serving suggestion:

Serve with a side of white rice. Delish! A healthy and very green (in every meaning of the word!) dish.



If you’ve enjoyed this recipe, keep an eye out for more here on the blog. We’ll be featuring a monthly meat-free recipe as part of our campaign to stem the tide of climate change.

In the meantime, you can help fight the effects of climate change by writing to your MP to call on the UK government to keep climate change on the agenda. Simply click here to fill in our simple, easy-to-use form and take action today!   

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