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Vegan green curry with crispy galangal

Step out of your comfort zone and get creative with 
Asian veggies, all filled to the brim with health boosting 
nutrients and a whole lot of flavour. So what are you waiting for? Scoop up a healthy spoon our vegan green curry with crispy galangal!

SERVES 4–6 // PREP TIME 30 min //  COOK TIME 25 min 

For the crispy galangal
5 cm piece galangal, cut into thin matchsticks 
For the green curry 
onions, finely chopped
½ cup Thai green curry paste
4 cm piece ginger, sliced 
5 dried lime leaves 
2 green chillies, finely chopped
6 cups vegetable stock
1 lemongrass stalk, crushed
1½ tbsp soy sauce 
  400 ml tins coconut milk 
1 cup basil 
½ cup coriander 
1 lime, juiced
To serve 
500 g rice noodles, cooked according to package instructions 
16 broccoli stems, steamed 
2 cups bean sprouts
2 limes, cut into wedges
2 spring onions, thinly sliced
Handful basil 
Pinch chilli flakes 

For the crispy galangal
1. Arrange galangal in a single layer on a large microwave-safe plate.
2. Microwave for 15 minutes, mixing every 2–3 minutes or until galangal is dry and crisp. 
For the green curry
1. Heat some oil in a pot over medium-high heat. Fry the onion for 5 minutes, until soft. Add the curry paste, ginger, dried lime leaves and green chilli. Fry for 2–3 minutes, until fragrant.
2. Add vegetable stock, lemongrass and soy sauce. Reduce heat and simmer for 5–7 minutes.
3. Place coconut milk, basil and coriander in a blender and blend until smooth, then season. Stir into the vegetable stock mixture and add the lime juice. Simmer for 5 minutes.
4. To serve, divide the noodles between bowls. Pour over the vegan green curry and top with steamed broccoli. Garnish with crispy galangal, bean sprouts, lime wedges, spring onion, basil and chilli flakes.


Recipe & styling: Jezza-Rae Larsen
Photography: K-Leigh Siebritz/


Prepare the ultimate Eid feast with our delicious home-made paneer in butter masala. If there are leftovers, keep them in the fridge for up to five days.

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