Bickford's Australia

Thai Green Curry with Macadamia Milk


Serves 8 | Gf | vegan

3 green scud chillies

2 long green chilli


2 tbsp chopped galangal

3 stalks lemon grass chopped

1 kaffir lime zested

8 coriander roots washed and scraped

2 in piece fresh turmeric chopped

3 shallots chopped

6 garlic cloves

10 white peppercorns

1 tsp coriander seeds roasted and ground

½ tsp cumin seeds roasted and ground

Blend all ingredients together in a mortar and pestle or in a blender to create a fine paste

For the curry

800ml Bickfords Macadamia Nut milk

250g eggplant cut into inch cubes

350g Japanese pumpkin, skin on cut into 5mm slices

1 punnet baby corn cut in half

10 kaffir lime leaves

2 stalks lemon grass

100g snow peas

100g green beans

1 red capsicum cut into chunks

1 small tin bamboo shoots drained

2 firm tomatoes cut into wedges

1-2 Limes juiced

1 red chilli sliced to garnish

½ bunch thai basil, leaves picked

Salt to taste

Mushroom soy or soy sauce to taste

60g coconut oil


1. Heat the coconut oil in a large saucepan and fry the curry paste for 3- 4 minutes.
2. Add the Macadamia milk. Add the eggplant, red capsicum, baby corn, lime leaves, lemongrass stalks and cook for a 3-5 minutes.
3. Add the pumpkin and cook for a few more minutes. Add the bamboo shoots, snow peas, beans and tomato and cook until the vegetables are tender.
4. Season to taste with salt, lime juice and soy sauce.
5. Add the Thai basil and serve with steamed rice. Garnish with a few slices of fresh chilli.