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Thai coconut yellow curry

  • Vegan
  • Gluten Free
  • Dairy Free
  • Plant Based





Wing Tsang

Served from:


Served until:



    Sauce base:

    2 piece lemongrass

    2 piece galangal

    2 piece lime leaves

    20 g fennel

    10g ginger

    10g curry powder

    20 gram onion

    10 gram garlic

    5g lime juice

    50 ml coconut milk

    5g coriander with stalk

    5g thai chili

    Roasted separately:

    Green and yellow zucchini

    Pan fried long beans

    Sauté Broccoli with garlic

    Roasted Cauliflower

    4 grains:

    brown rice and red rice steam together

    Millet and Quinoa steam together

TREEHOUSE: Whole Plant Based Dining in the heart of Hong Kong

TREEHOUSE offers whole plant based options completely unprocessed, free from preservatives, refined sugars, artificial sweeteners, dyes, trans-fats, & bleached flour. None of it!

What inspired your One Planet Plate?

tempeh , roasted veggies , long beans , coconut milk , broccoli , cauliflowers , coriander , thai chili


Slowly stew the all the vegetable for curry base

Blend through everything

Add the coconut milk after cool down the curry base

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