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Veggie Thai Green Curry


Best served with your favourite rice and topped with fresh coriander, lemon and another dollop of Quark!

Prep time

10 minutes

Cook time

20 minutes






To make the sauce

Scrape the thick creamy part of the coconut milk into a wok/ saucepan. Heat gently until it melts and bubbles. Stir in the green curry paste and cook for a further few minutes. Add the lime leaf, lemon grass and coriander and keep on a low heat. Stir in the quark and take off the heat. Keep to the side while you prepare the rest of the meal.

For the curry

Heat up the oil in a pan. Add the aubergine, onion, pepper, broccoli, carrot and green beans. Season with sea salt, ground pepper and a sprinkle of garlic powder and stir fry for 5 minutes or so, adding more oil if needed. Bring the heat down to low/medium, stirring occasionally until the aubergine is soft and cooked. Stir in the sauce and cook for a further 5-10 mins on a low/medium heat until fragrant.

To serve

Serve with your preferred rice (we used basmati rice, mixed with a bit of sesame oil for flavour) and top with fresh coriander, lemon and another dollop of Quark if you desire!




Recipe and photo by fresheather.


For the sauce:

  • 1-2tbsp green curry paste
  • 1 tin coconut milk
  • 3tbsp Graham’s Natural Quark
  • 1 lime leaf, shredded
  • 1 lemon grass stalk, finely chopped
  • 2tbsp finely chopped coriander leaves

For the curry:

  • 1 tbsp olive oil (or coconut oil)
  • 1 aubergine, cubed
  • 1 red bell pepper, roughly cubed
  • 1 onion, finely diced
  • a few broccoli florets
  • 1 carrot, cut into strips
  • Small handful green beans
  • Seasoning to taste
  • Garlic powder