Garden Green Curry

10 min
Blue Elephant

A plant-based symphony by Chef Nooror !


  • 70g green curry paste
  • 400ml coconut cream
  • 100 ml of VG stock (or water)
  • 2 Tbsp vegetable oil
  • Mixed Vegetables (mushroom, chillies, asparagus, baby corn, peas,)
  • 1/2 Tbsp sugar
  • 1 Tbsp My Favourite soya sauce
  • Blue Elephant Jasmine Rice


  • Heat 2 Tbsp. of VG oil in a sauce pan and stir-fry the Green curry paste until aroma develops and lower the heat.
  • Add half of the coconut cream, stir and bring to a boil.
  • Add the mushrooms, eggplants then the rest of vegetables.
  • Add the remaining coconut cream and 100ml of water or VG broth. Bring to a boil.
  • Add the fresh herbs (optional) and simmer until cooked through.
  • Garnish the dish with sweet basil leaves before serving. Serve hot with Thai Jasmine rice.

You can order the ingredients used in this recipe by visiting the link here.

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