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Thai Green Curry

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 Thai Green Curry (Vegan/Vegetarian)

 Cookware Required: Knife, Blender, Pot, Pan, Zester

Prep Time:

15 min

Cook Time:

30 min

Originating in central Thailand, green curry is now a dish which has a number of variations globally. Typically prepared by combining a paste made up of green chilies, ginger and lemongrass added to coconut milk with fresh herbs, vegetables and sometimes a protein of sorts. Green curry is also great while enjoyed with craft beer!

This (Vegan/Vegetarian) green curry recipe has pan roasted cauliflower, bell peppers and zucchini in a homemade banded peak chinook saison green curry sauce along with snow peas, bean sprouts, mango and fresh cilantro. The flavours combine to create a beautiful, aromatic dish which pairs perfectly with the chinook saison.



  • 2 garlic cloves - peeled & chopped
  • 1 shallot - peeled & chopped
  • 2 tbsps of ginger - peeled & chopped
  • 1 thai chili
  • 5 tbsps of green curry paste
  • 1 cup of Banded Peak Chinook Saison
  • 400 mL of coconut milk
  • 1 lime - zest & juice
  • 0.5 cup of fresh basil
  • 0.5 cup of fresh cilantro
  • 0.5 cup of fresh mint:
  • 2 tsps of simple syrup (or agave syrup or table syrup): 2)
  • 1 tsp of sea salt


  • 1 cup of cauliflower (or broccoli) - 1-2” pieces
  • 1 cup of red pepper (or orange, or yellow) - 1” pieces
  • 1 cup of zucchini (or eggplant) - 1” pieces
  • 1 cup of snow peas (any bean or green bean) - Cut in half
  • 0.5 tsp of sea salt


  • 1 cup of bean sprouts (or your favourite greens like kale) - ends trimmed
  • 0.5 cup of mango (or pineapple, or apple… something a lil sweet) - diced
  • 10 leaves of cilantro - rough chop


  • 1 cup of basmati rice (or another rice you’d prefer)
  • 2 cups of water
  • 0.5 tsp of sea salt