Make Our Thai Green Curry

Here's how we make our new delicious curry.

We spent over 6 months perfecting the recipe for this creamy, fragrant and delicious green curry, packed with tofu, butternut squash, mangetout and broccoli and it's finally here. Here's how we make it. 




1 tbsp sesame oil 

½ white onion, diced

½ tbsp red miso

½ tbsp white miso

1 ½ tsp cumin

1 ½ tsp coriander 

1 thai green chilli, finely chopped 

2 tbsp garlic puree

2 ½ tbsp ginger puree 

2 tbsp lemongrass paste  

1 tin coconut milk (70% coconut content or higher)

2 tbsp tamari

1 tbsp lime leaves 

3 tbsp thai basil

3 tbsp fresh coriander 



1/4 butternut squash, diced and steamed 

2 cups spinach 

1 cup mangetout

1/2 head broccoli, chopped and steamed 

150g tofu, diced and roasted (or steamed) 


Grain Mix: 

1 tsp garlic puree

1 lime, juiced

1/2 tsp sea salt 

1 tbsp sesame oil 

1 1/2 cups cooked quinoa

1/2 cup cooked wild rice 

1 lime, juiced

1/2 cup edamame 

1/3 carrots, finely sliced 

1 tbsp fresh coriander



1 lime, sliced

1 red pepper, cubed 



To make the curry, sautee 1/2 white onion in 1 tbsp sesame oil for 3-4 minutes. Add your garlic puree, ginger puree, lemongrass puree, cumin, coriander, thai green chilli, tamari, red miso and white miso and stir. Sauté for 2-3 minutes, then add your coconut milk and 1 cup water. Stir to combine then add your fresh coriander, thai basil and lime leaves. Simmer for 10 minutes, then blend using a hand blender. Add your baby spinach, steamed butternut squash, steamed broccoli, mange tout, and roasted tofu and mix. 

To make the grain mix, start with the dressing. Add 1 tbsp sesame oil, 1/3 tsp salt, 1 tsp garlic puree, juice of a lime and whisk. Then add your cooked quinoa, cooked wild rice, edamame, carrots and fresh coriander. Stir to combine.

Serve your curry topped with cubed red pepper and toasted sesame seeds.