Vegetables in Thai Green Curry and Coconut Sauce

Tasty, cheap and filling, that's a combination I always like. This is a curry dish that falls into the "in between" category of being a soup or vegetables with curry sauce. You can use all sorts of vegetables you will find in your fridge (often at the end of the week) and you can also use leftover rice, pearl barley or noodles to make it more filling. I buy ready made curry paste, simply because it saves me precious time. I always buy the ones sold in health food stores (the organic ones, without additives). You can make your own of course, if you prefer. Note that if you are vegan you will have to check the ingredients list because sometimes Thai curries contain shrimp paste. You will find the kaffir lime leaves in the Asian section of larger supermarkets. If you can't find them you can omit them. Also, make sure you buy organic coconut milk because often it is filled with additives.

An easy and satisfying curry dish

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Nut free

This recipe is easy to make:

  • Vegan

Vegetables in Thai Green Curry and Coconut Sauce

Serves 2-3 people


  • 1 onion, chopped fairly finely
  • 1 sweet potato (250 grams (8¾ oz)), peeled and chopped into bite size pieces
  • 4 portobello mushrooms, chopped into bite size pieces
  • Half a pepper (red), sliced fairly finely
  • 1 teaspoon coconut oil
  • 1 lime (zest and 2 tablespoons lime juice)
  • 3-5 tablespoons Thai green curry paste (start with 3 tablespoons)
  • 250 millilitres (8¾ fluid oz) water
  • 1 yeast free vegetable stock cube
  • 400 millilitres (13½ fluid oz) coconut milk
  • 6 kaffir lime leaves, dried (optional)
  • 2 teaspoons agave nectar
  • 2 tablespoons lime juice
  • 2-3 servings pre-cooked rice, pearl barley or noodles (optional)


  1. Peel the onion and chop fairly finely.
  2. Peel the 250 grams sweet potato and chop into bite size pieces.
  3. Chop the 4 portobello mushrooms into bite size pieces.
  4. Halve the pepper, discard the stem and scoop out the seeds. Slice one half of the pepper fairly finely.
  5. Zest the lime.
  6. Heat 1 teaspoon coconut oil in a large saucepan.
  7. Add the onion and heat for 5 minutes.
  8. Add the Thai curry paste. Start with 3 tablespoons and add as much as you prefer (sometimes the paste is quite spicy and hot).
  9. Add the 250 millilitres water and the stock cube. Heat gently for 2 minutes.
  10. Add the mushrooms and the pepper and heat for a further 5 minutes.
  11. Pour in the 400 millilitres coconut milk and allow to simmer (without boiling) for 5 minutes.
  12. Add the 6 kaffir lime leaves and the sweet potato. Allow to simmer for 10 minutes or until the sweet potatoes are tender.
  13. Add the 2 teaspoons agave nectar and the lime zest.
  14. Slice the lime in half, squeeze it and add the juice (approximately 2 tablespoons).
  15. Heat for a couple of minutes and serve hot.
  16. Add cooked rice, pearl barley or noodles if you like.


  • You can also use other mushrooms instead of the portobello ones.
  • You can use eggplant instead of the mushrooms
  • You can add carrots, spring onions, cauliflower and more to the recipe.   
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.     
  • You can use regular stock cubes instead of yeast free ones.
  • You can use chicken stock instead of vegetable stock.