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Thai Green Vegetable Curry

Thai Green Vegetable Curry

4rating out of 5

(376 reviews from our customers)

Prep Time

30 min



A vegetable packed, soothing yet fiery Thai vegetable curry, comprising of broccoli, carrots, mushrooms with kaffir lime leaves, star anise and toasted sesame oil. Served over steamed basmati.

Prep Time

30 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 red chilli
1 broccoli
100g chestnut mushrooms
3 kaffir lime leaves
Star anise (whole)
2 whole star anise
15g fresh root ginger
basil 3.18
10g fresh basil
2 tbsp Thai green curry paste
FLECKED coconut cream 50g
1 flecked coconut cream sachet (50g)
1 vegetable stock cube †
100g carrots
150g fragrant basmati rice
1 tbsp toasted sesame oil †
You Will Need
Pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red chilli
  • 1 broccoli
  • 80g chestnut mushrooms
  • dried kaffir lime leaves
  • star anise
  • 15g fresh root ginger
  • 10g basil
  • 2 tbsp green curry paste
  • 50g solid coconut cream
  • vegetable stock pot<span class="strong">†</span>
  • 1 carrot
  • 130g basmati rice
  • 1 toasted sesame oil sachet (15ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 582 kJ
138 kcal
2410 kJ
573 kcal
of which saturates
6 g
4.3 g
24.8 g
18 g
of which sugars
17.4 g
2.3 g
72.2 g
9.6 g
Fibre 3 g 12.4 g
Protein 4.2 g 17.4 g
Salt 0.76 g 3.15 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red chilli
red chilli
1 broccoli
80g chestnut mushrooms
dried kaffir lime leaves
Dried kaffir lime leaves
star anise
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
10g basil
basil (100%)
2 tbsp green curry paste
fresh garlic, fresh green chilli, fresh onion, fresh lemon grass, salt, fresh black galangal, fresh galangal, fresh kaffir lime peel, whole fennel seed, whole coriander, whole chilli pepper
50g solid coconut cream
white coconut kernal 100%
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
1 carrot
130g basmati rice
basmati rice
1 toasted sesame oil sachet (15ml)
sesame seed (100%). Produced in a factory that handles nuts, peanuts, soya, mustard, celery and fish.
  • Allergens highlighted by † (celery, sesame)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Vegetable Thai Green Curry

Boil a kettle

Peel and chop the carrot[s] into bite-size pieces, discarding the root end[s]

Cut the broccoli into small florets and cut the stem[s] into bite-size pieces

Slice the mushrooms finely

2 Vegetable Thai Green Curry

Heat a wide-based pan with a matching lid (preferably non-stick) over a medium-high heat with 2 tbsp [4 tbsp] vegetable oil

Once hot, add the carrots and broccoli stems (leave the florets for later), cover and leave to cook for approx. 5-8 min

3 Vegetable Thai Green Curry

Meanwhile, add the rice and 350ml [700ml] water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered

4 Vegetable Thai Green Curry

Remove the coconut cream from the sachet and chop roughly

Dissolve the chopped coconut cream and the stock cube[s] in 350ml [700ml] boiled water

Crumble the kaffir lime leaves into the stock - this is your coconut stock

5 Vegetable Thai Green Curry

Meanwhile, peel and finely chop (or grate) the ginger

Cut the chilli[es] in half lengthways (can't handle the heat? scrape the seeds out with a teaspoon and discard) then slice finely

Stir the curry paste, star anise, ginger and red chilli (cant handle the heat? Go easy!) into the carrot pan and cook for 1 min

6 Vegetable Thai Green Curry

Add the coconut stock to the pan and stir to dissolve the curry paste

Add the broccoli florets and sliced mushrooms

Cover and cook for a further 3 min or until the broccoli is cooked through

7 Vegetable Thai Green Curry

Meanwhile, chop the basil finely including the stalks, keeping a small handful of leaves aside for garnish

Fluff the cooked rice and stir in the toasted sesame oil and basil stalks


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Serve the Thai vegetable curry in bowls, over the rice and garnish with the remaining basil leaves


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