Last week I made two Thai curries, as you could see in my Immer wieder sonntags post and on Instagram. In both instances, I was cooking with people I love, which I highly recommend! :-)

I cooked the first stir-fry with friends, and then the second a few days later, on Friday night, with my boyfriend. We had a wonderful evening with good food, good wine, and good conversation – the perfect end to a workweek, I’d say! Since I’ve received several requests, I’m sharing the recipe for Friday’s curry with you here today.


Thai Green Curry

Rezept drucken
Rezept drucken
Prep Time 15 minutes
Cook Time
Passive Time
  • 125 g jasmine rice parboiled
  • 1 onion
  • 2 garlic vloces
  • 2-3 cm ginger
  • 1 broccoli
  • 100 g baby corn
  • 100 g string beans or snap peas
  • 1 red bell pepper
  • 20 g cashews*
  • 2 tbsp sesame oil
  • 1 lime
  • 400 ml coconut milk
  • 1 tbsp soy sauce*
  • 1 tbsp green curry
  • 1/2 bunch Thai basil
  • 20 g soybean sprouts
  1. Cook rice according to package directions.
  2. Peel and finely chop onion, garlic, and ginger.
  3. Wash broccoli, baby corn, snap peas, and bell pepper. Chop broccoli into florets and baby corn into small pieces. Cut off ends of snap peas or string beans and slice in half. Remove seeds from bell pepper and chop into pieces.
  4. In a wok (or large frying pan), toast cashews without oil, remove, and leave aside to cool.
  5. Heat sesame oil in wok or pan and briefly sauté vegetables. Halve lime and extract juice. Deglaze vegetables with coconut milk, tamari, and lime juice. Add green curry and simmer for roughly 15 minutes, stirring occasionally.
  6. Wash Thai basil, pat dry, and roughly chop. Rinse bean sprouts. Near the end of the cook time add sprouts and basil and simmer for another 2–3 minutes.
  7. Serve rice with curried vegetables. Garnish with cashews and dried lavender, if available.
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This curry is healthy, vegan, and absolutely delicious. 

Enjoy! :-)

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