thai green curry with veggies

Vegan Thai Green Curry Recipe

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This vegan Thai green curry recipe is truly delicious. Thai curries can be relatively mild, they contain so many subtle flavors, and they make every vegetable taste great. This is an all-green veg Thai green curry, so we’re using zucchini, asparagus, snow peas, and spinach. 

thai green curry with veggies

Vegan Thai Green Curry Ingredients

  • 1 1/2 cups brown jasmine rice
  • 2 1/4 cups water
  • 1 tablespoon coconut oil
  • 1 medium-size white onion, diced
  • 2 stems lemongrass, chopped into 2-inch pieces
  • 3 cloves garlic, minced
  • 1-inch ginger, minced
  • 2 tablespoons Thai green curry paste
  • 1 bunch asparagus, cut into 1-inch pieces
  • 1 medium zucchini, diced
  • a handful of snow peas
  • 1 (14.5 ounces) can coconut milk
  • 2 teaspoons rice vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoons freshly squeezed lime juice
  • salt, to taste

How to Make this Thai Green Curry Recipe

  • Combine the rice and water in a medium pot on the stove. Bring to a boil, while uncovered. Then cover the pot, lower the heat, and let simmer for 20 minutes. Let sit for 10 minutes before fluffing with a fork. 
  • Meanwhile, heat a wok or large skillet over medium heat. Add the coconut oil and let warm for one minute. 
  • Add the onion, garlic, ginger, and lemongrass and cook for 3 minutes.
  • Add the curry paste and cook for 1 minute, stirring constantly.
  • Add the coconut milk and stir to combine. 
  • Add the asparagus and zucchini and let cook for 5 minutes, stirring occasionally.
  • Add the snow peas and cook for another 3 minutes, or until the vegetables are tender. 
  • Remove the curry from the heat and add vinegar, soy sauce, and lime juice. Serve with rice. 

This is a relatively quick meal – considering that there is some amount of chopping. It makes a good evening meal or a nice treat for lunch. The flavor is enhanced after a day of sitting in the fridge.


Yield: 4 servings

Vegan Thai Green Curry

thai green curry with veggies

This vegan Thai green curry recipe is truly delicious.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 1 1/2 cups brown jasmine rice
  • 2 1/4 cups water
  • 1 tablespoon coconut oil
  • 1 medium-size white onion, diced
  • 2 stems lemongrass, chopped into 2-inch pieces
  • 3 cloves garlic, minced
  • 1-inch ginger, minced
  • 2 tablespoons Thai green curry paste
  • 1 bunch asparagus, cut into 1-inch pieces
  • 1 medium zucchini, diced
  • a handful of snow peas
  • 1 (14.5 ounces) can coconut milk
  • 2 teaspoons rice vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoons freshly squeezed lime juice
  • salt, to taste

Instructions

  1. Combine the rice and water in a medium pot on the stove. Bring to a boil, while uncovered. Then cover the pot, lower the heat, and let simmer for 20 minutes. Let sit for 10 minutes before fluffing with a fork. 
  2. Meanwhile, heat a wok or large skillet over medium heat. Add the coconut oil and let warm for one minute. 
  3. Add the onion, garlic, ginger, and lemongrass and cook for 3 minutes.
  4. Add the curry paste and cook for 1 minute, stirring constantly.
  5. Add the coconut milk and stir to combine. 
  6. Add the asparagus and zucchini and let cook for 5 minutes, stirring occasionally.
  7. Add the snow peas and cook for another 3 minutes, or until the vegetables are tender. 
  8. Remove the curry from the heat and add vinegar, soy sauce, and lime juice. Serve with rice. 

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 301Total Fat: 17gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 386mgCarbohydrates: 36gFiber: 3gSugar: 3gProtein: 6g
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2 comments
    1. Hi Ruth, So sorry about that! I recently transferred my recipes over to this new format and some of them didn’t quite come with all the information!! I’ve updated it now. Should be 2 tablespoons of Thai green curry paste. Hope you can see it now 🙂

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