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Ayurveda Around The World: Thailand⁠

Indulge in a delicious and healthy treat with this 20-minute one-pot Thai green curry recipe.


  • 1 big tbsp of coconut oil ⁠

  • 1/2 onion ⁠

  • 1 tbsp green curry (or less if you don’t like too pungent)⁠

  • A chunk of fresh ginger ⁠

  • Lemongrass or 1 clove and 1 staranise ⁠

  • 1/2 green chilli ⁠

  • 1 can of coconut milk ⁠

  • 1 cup stock ⁠

  • 1/2 butternut squash, peeled and cut into cubes ⁠

  • 1/2 bay leaf or kaffir leaf⁠

  • 1/2 broccoli cut into small florets⁠

  • 1 cup fresh edamame beans (or any bean) ⁠

  • 1/2 lemon juice⁠

  • A handful of pistachios⁠


1. Put the oil in the frying pan and let it heat up. Add the onion and cook it until it’s translucent. ⁠

2. Stir the green curry and then add the green chilli, ginger, clove and staranise. ⁠

3. When the spices release their aroma, add the coconut milk, stock, butternut squash and bay leaf or kefir leaf at medium/low heat.⁠

4. When the butternut squash is half way cooked, add the broccoli and the edamame beans. ⁠

5. When everything is ready, the lemon juice.⁠

6. Top it up with pistachios and you can serve with basmati rice or red rice. ⁠

For Kapha: less rice and more vegetables.

For Pitta: avoid making it too pungent. And please avoid overindulging ;)

For Vata: not too pungent either. Sit down and take your time ;)


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