Thai Green Curry

You asked for here is the delicious curry that has been a house favourite at Cabarita Yoga for almost 2 decades!

If you know me, you know I love to forage & to have as many ingredients as possible from local sources so...

the lemongrass originally came from a client's garden....I have cultivated it & I know many of you have enjoyed it in our fabulous lemongrass tea that is served in the summer months. The Kefir lime leaves are either raided from my wonderful partners little tree or Steve (of the Pencil Tree Charity) fabulous tree...thanks gentlemen!


  • 2 tbsp of Green Curry Paste

  • 2 tablespoons of Coconut or Olive Oil

  • Protein of choice: Tofu or Chicken Thighs, diced

  • 1 tin of Coconut Cream (definately I do not recommend lite milk...unless you like dishwater!)

  • 1 tablespoon of Fish Sauce (vegan/veg sub is coconut aminos)

  • diced vegies of your choice...this week Bec had been given a pumpkin

  • pinch of salt to bring out the flavour

  • Coriander & lime wedges to garnish


  1. Place a large saucepan over high heat and add the green curry paste. Saute for 2-3 minutes, until most of the water has evaporated.

  2. Add the coconut oil and saute for another 2 minutes, until fragrant.

  3. Add the chicken or tofu, mix well and brown for 3-5 minutes.

  4. Once the protein is browned, add the coconut cream and fish sauce/coconut aminos. Mix well and taste the sauce before adding salt, if it is needed.

  5. Simmer for 5 minutes, until the chicken is cooked through.

  6. Add the diced pumpkin, carrots & a few minutes later add the sweet potato.

  7. Add the green beans and broccolini and simmer for 2 minutes, until tender.

  8. Serve over your favourite rice (we used a cup of Wild Rice & a heaping tablespoon of Byron Bay biodynamic brown rice) or Cauliflower rice.

  9. Garnish with lime wedges & chopped coriander.

  10. Take a few breaths ...inhale the aroma & savour each mouthful.

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