Thyme & Tides Deli Thai green curry (vegan)- Main (serves 2)

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Vegan Green Thai Curry - Thyme & Tides Kitchen

Wine Pairing: Stoneburn Sauvignon Blanc

Suitable for: Vegans, Vegetarians

Serves 2

Click here for a printable recipe!


Thai green curry paste, coconut milk, baby corns, green beans, spinach, green pepper, red chilli, roasted sweet potato, brown rice


  1. Pre heat the oven to 180oc, peel the sweet potato and cut into bite-size chunks and put into an oven proof tray. Toss with olive oil, salt & pepper and cook in the oven for 20-30mins until soft.
  2. Cut the green pepper into same size chunks (about an inch) cut the corns down the middle.
  3. Add the curry paste to a pan on a medium heat, stirring often to release the flavours. Add the peppers & corn and cook for a couple of minutes.
  4. meanwhile put the rice in a saucepan and cover with water by an inch, bring to the boil and simmer for 10 minutes.
  5. Add the coconut milk and sweet potato chunks to the curry paste mix bring to the boil and simmer.
  6. Add the Spinach, green beans and cook for a couple of minutes.
  7. strain the rice and serve into a bowl, spoon over the curry and finish with sliced chilli.