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Eden Project’s Thai green curry

A delicious curry made using Eden-grown ingredients.

Mike, head chef at Eden Project

Recipe by Eden Project’s Head Chef, Mike Greer

This recipe can be adapted to use multiple vegetables, chicken or even tofu. The key flavour is the paste and having the produce for this grown at Eden really does help us deliver a fresh, vibrant, flavoursome curry.


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For the paste
  • 1 small white onion, peeled and roughly chopped
  • 4 cloves of garlic
  • 1 inch of ginger or galangal peeled
  • 2 stalks of lemongrass roughly chopped
  • 3 green chillies (remove the seeds if you don’t want it too spicy)
  • 50g fresh coriander (keep some leaves separate for garnish)
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • Pinch of salt
For the sauce
  • 2 tbsp coconut oil
  • 1 tin coconut milk
  • 1 small onion sliced
  • 200ml vegetable stock
  • 4-6 kaffir lime leaves or curry leaves
  • 2tbsp gluten free soy sauce
  • Zest and juice of 1 lime
  • 1 head of broccoli – florets cut off and the stalk finely sliced
  • 1 courgette, sliced
  • 2 green peppers, halved, seeds removed and sliced
  • 100g spinach, washed and roughly cut



Step 1

For the paste, combine all of the paste ingredients into a food processor or blender and blitz until you have a nice smooth paste.

Step 2

Heat the coconut oil in a pan and once hot add the sliced onions, sliced broccoli stem and cook for 2 minutes.

Step 3

Add the paste to the pan and cook out for around 4 minutes on a low heat stirring all of the time. If the paste starts sticking to the pan add a splash of water.

Step 4

Add the coconut milk to the pan along with the curry leaves, bring to a boil then reduce to a low simmer, add the vegetable stock and cook for around 12-15 minutes.

Step 5

Get a small pan of water onto boil, once the water is boiling add the broccoli florets and cook for 1 minute and strain.

Step 6

In a separate frying pan fry off the courgette and pepper until just cooked.

Step 7

Once the sauce has simmered and reduced a little add the soy, lime juice and zest, spinach and mix well.

Step 8

Add the cooked vegetables to the sauce and serve with rice, garnish with fresh coriander leaves and sliced chillies if you desire.

As featured on our podcast

This delicious recipe was featured on our podcast Plate to Planet – inspiring food connections! 

We chatted with the best foodie-minds from Eden and WWF-UK to look at how small changes can make a big difference when it comes to what, and how, we eat. Whether you should choose local over global, the best things you can do to reduce your impact and why regenerative farming matters.