Food Nation | Thai Green Curry


Thai Green Curry

Prep: 15 (mins)
Cooking: 25 (mins)
Feeds: 4-6


Heat oil in a frying pan or casserole pot over medium heat. Chop Cauliflower, turmeric & ginger Happy Patties into quarters and roll to form balls. Cook the balls until golden brown all over. Transfer to a plate, add a little more oil to the pan, add Green curry paste to the hot oil and fry for 3-5 minutes, stirring regularly. Lower heat and add coconut milk, lime leaves and stock and simmer for 5 minutes. Add soy sauce, lime, sugar, kumara and eggplant and simmer until vegetables are cooked, approximately 8-10 minutes. Taste the sauce and adjust with more lime juice, fish sauce and sugar if preferred. Add peas or beans, broccoli and cooked cauliflower, turmeric & ginger balls and simmer for 2-3 minutes. Add bean sprouts, if using. Serve on Jasmine rice and scatter with coriander and Thai basil leaves.


  • Green curry paste
  • Oil
  • Cauliflower, Turmeric & Ginger Happy Patties, cut into chunks or quartered and rolled into walnut sized balls
  • 400ml coconut milk
  • 5 lime leaves
  • 500ml vegetable stock
  • 1-2 tbsp fish sauce or soy sauce, to taste
  • Juice of 1 lime
  • 2 tsp sugar, to taste
  • 1 cup golden kumara or pumpkin, cubed
  • 1 small eggplant, cubed
  • 100g sugar snap peas or beans
  • 1 cup broccoli, florets sliced into bite sized pieces
  • 1/2 cup bean sprouts (optional)
  • Leaves from a big bunch of coriander
  • Thai basil leaves (optional)
  • Jasmine rice to serve