Vegetable Thai Green Curry

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trading dishes2.JPG

Cookbook Author and Chef Steven Ferneding shares his vegetable curry recipe. For more from Chef Steven, CLICK HERE.

Vegetable Thai Green Curry Recipe

Created by Chef Steven Ferneding

Serves 4


2 tablespoons of coconut oil

1 lemongrass stock (remove outer layer, slice of bottom, smash stock with back of knife, slice bottom 1

inch thin)

1/2 inch of ginger (peeled and minced)

3 tablespoons of green curry paste

1 can of baby corn (chopped in 1/2 inch pieces)

4 cups of green beans (chopped)

4 Thai eggplant

2 small zucchini (chopped)

1 red bell pepper (sliced)

1/2 red onion (sliced)

2 baby Bok Choy (sliced in half)

2 cans of coconut milk

2 tablespoon of white sugar (to taste)


1 bundle of cilantro (chopped)

1 bundle of Thai Basil

2 limes (sliced in 1/4)

1 small can of coconut cream

Steamed Jasmine rice (4 servings)


1 Large pan

1 Knife

1 Cutting board

1 Wooden spoon

Let’s Cook!

Step 1: Over medium heat, add 2 tablespoons of coconut oil to pan.

Step 2: Once oil is melted, add sliced lemongrass. Using wooden spoon stir for 2 minutes. Then add

ginger and cook 1 minute, then add green curry paste and continue to stir 2 more minutes stirring

constantly. (Be careful not to burn)

Step 3: Add coconut milk to pan and bring to a boil.

Step 4: Once boiling add corn, green beans, zucchini, Thai eggplant and cook for 5 minutes or until

vegetables are tender. Then add red bell pepper, red onion, Bok Choy and cook for 3 more minutes.

Step 5: Add chopped cilantro and a handful of Thai basil leaves. Taste curry for sweetness, if too spicy

add sugar, 1 tablespoon at a time until curry is sweet.

Step 6: Pour curry into bowls and top with drizzle of coconut cream. Serve with Jasmine rice.

Step 7: Enjoy!!