Recipe: Matt Preston’s Thai Green Curry with Eggplant & Green Beans



Matt Preston draws on culinary styles from around the globe to create his delicious dishes, and this nuanced veggie Thai Green Curry is up there with his best of them. It is from  his recent book More (Plum). Give this exotic, healthy dish a go!

Chicken? Who needs chicken?

Serves: 4 Prep: 15 mins Cooking: 30 mins


1 tablespoon coconut oil

1 large onion, cut into wedges

1/4 cup homemade green curry paste (see below) or 2 tablespoons store-bought paste

400 ml can coconut milk

2 kaffir lime leaves

250 ml (1 cup) vegetable stock

3 Lebanese eggplants, thickly sliced diagonally

230 g can sliced bamboo shoots, drained and cut into small matchsticks

150 g green beans, trimmed and halved diagonally

1 tablespoon vegan fish sauce or regular fish sauce if you are okay with it

2 teaspoons coarsely grated palm sugar or caster sugar

juice of 1⁄2 lime

steamed jasmine rice, to serve

Green Curry Paste

2 coriander sprigs, leaves picked, stalks and roots cleaned and coarsely chopped

6 long green chillies, deseeded and roughly chopped

2 Thai green chillies, finely chopped 4 Asian shallots, cut into chunks

4 garlic cloves, chopped

2 kaffir lime leaves, shredded

2 Thai basil sprigs (save the leaves to serve)

2 lemongrass stalks, white part only, finely chopped

2 cm knob of galangal, peeled and finely chopped

1 tablespoon coriander seeds, toasted

2 teaspoons white peppercorns


To make the curry paste, place all the ingredients in a blender and blitz to a paste. Add a few tablespoons of water to help loosen it a little but it’s fine if it’s a bit fibrous and chunky. (You could be very old school and do this in a mortar and pestle but that can be quite a laborious process.)

Heat the coconut oil in a wok or large frying pan over high heat, add the onion and stir-fry for 2–3 minutes or until softened slightly. Add the curry paste and stir-fry for 1 minute or until aromatic.

Add the coconut milk and kaffir lime leaves to the wok or pan and bring to the boil. Reduce the heat and simmer for 10 minutes or until the oil comes to the surface. Add the stock and bring to the boil. Add the eggplant, then reduce the heat and simmer for 10 minutes or until tender.

Add the bamboo shoot, beans, fish sauce, sugar and lime juice to the curry and cook for 3–4 minutes or until the beans are tender crisp.

Serve the curry with jasmine rice and topped with the reserved Thai basil leaves.