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Hungry Healthy Happy » Recipes » Curry

Vegetable Thai Green Curry

Feb 21, 2023 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · 46 Comments

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Diet: Vegan
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Thai Green Curry title picture
Thai green curry with a text title overlay.

Thai Green Curry is mild, fragrant and light and this vegetarian version is bursting with goodness. Easily adapted to add chicken, beef or fish, it’s the perfect way to save money from ordering a takeaway.

A plate of Thai Green Curry, rice and lime wedges.

When we went to Thailand a few years ago, the thing I was most excited about was the food (shocking, right?).

Sure, the stunning islands and beaches, the rich history and culture and the friendliest people in the world were a big draw for us. But... the food! The food was what made us book those flights to Bangkok.

Jump to:
  • Why you will love it
  • Step by step
  • What vegetables to add
  • Thai curry paste
  • Adding protein
  • What to serve it with
  • Extra tips
  • FAQs
  • More Thai recipes
  • Recipe
  • Feedback

Why you will love it

  • Ready in 25 minutes
  • Vegan
  • Easy to adapt with any vegetables
  • Includes recipe for Thai curry paste

Step by step

One: Add the lemongrass, garlic, shallots, ginger, chillies, coriander, lime, soy sauce and water to a food processor.

A blender jug containing all the ingredients for a Thai green curry paste.

Two: Blend until a paste forms. You can also use a pestle and mortar if you don’t have a food processor.

Thai green curry paste in a blender jug.

Three: Heat the oil in a pan and add the butternut squash, sweet potato, shallots, red cabbage, tenderstem broccoli and baby corn. Cook for 5 minutes.

A large pan with cubed butternut squash, sweet potato, shallots and broccoli.

Four: Add the green curry paste and stir well.

A large pan with vegetables and green curry paste.

Five: Add the coconut milk, pak choi, mangetout, spring onions and edamame and simmer gently for 10 minutes.

A large pan with vegetables cooking in a Thai green sauce.

Six: Serve with rice and a squeeze of lime.

Thai Green Curry with rice and a lime wedge.

What vegetables to add

You know that we are all about packing as many vegetables as we possibly can in to a meal. Well, I think we succeeded with this vegetarian Thai green curry!

There are chunks of sweet potato and butternut squash to make it filling and hearty; there is pak choi (bok choy) and tenderstem broccoli to add lots of greens; and the pepper and mangetout (snow peas) give it a nice crunch. I am not sure there is much else you could ask from a vegetable curry.

Thai curry paste

In this recipe we have included the ingredients and method to make the paste. We have another version of this Thai Curry Paste which is gluten free.

Adding protein

This Thai Green Curry is vegan, but you can easily add meat or fish, if that is what you prefer. It’s low in calories too, considering how filling it is.

If you don't want to add meat, then you could always add some tofu, mushrooms, beans or chickpeas.

What to serve it with

Some kind of rice is always a good choice when it comes to a side dish for a Thai green curry. Jasmine or coconut rice would add loads of extra flavour, however you can just use plain white or brown rice.

If rice isn't your thing, then you could serve this curry with noodles.

Extra tips

  • To get the most flavour from lemongrass, it needs to be bruised. Lay it on a chopping board and, using the blunt edge of a large knife, strike the stalk several times along the length.
  • Make this as mild or as spicy as you like. Make it spicier by adding extra chilli to the sauce, or milder by leaving it out completely and adding chilli flakes on top for those that want them.
  • You can make the paste ahead of time and keep it in an air tight container in the fridge for up to 3 days.
  • Add some extra texture with a sprinkling of crushed peanuts before serving.
Broccoli, corn, sweet potato, pak choi and beans in a green curry sauce.

FAQs

Is Thai curry healthy?

Thai curry can be a really healthy and nutritious meal, especially when you make everything from scratch and pack it full of vegetables. Also, with the inclusion of garlic, turmeric and galangal, there are lots of antioxidants and anti-inflammatory properties too.
Of course it's important to watch your portion sizes, but avoid using too much cream and adding any sugar and you can definitely have yourself a healthy and grease free curry.

Can Thai curry be made in advance?

This curry is so easy to make that it is best made fresh, but you can make the paste ahead of time. Crush up all the paste ingredients and then put in the air tight container and keep it in the fridge for up to 3 days.

Can Thai curry be frozen?

It can! Let the curry cool to room temperature, then portion out into a suitable freezer container. It will keep in the freezer for up to 3 months.

How to reheat Thai curry

If frozen, allow the curry to defrost fully. To reheat, simply microwave on full power for 2-3 minutes, stirring halfway through. You can also reheat in a saucepan on the hob (stove top) over a low heat. Add a splash of water and heat until reheated thoroughly. 

More Thai recipes

  • Chicken Pad Thai in a green bowl with two lime wedges.
    Chicken Pad Thai
  • Thai Yellow Curry in a round bowl surrounded by a striped towel.
    Thai Yellow Curry
  • Slow Cooker Thai Chicken Curry in a white bowl, topped with a lime wedge.
    Slow Cooker Thai Chicken Curry
  • 10 Minute Thai Noodle Soup in blue bowl. Chopsticks lay next to it
    10 Minute Thai Noodle Soup

If you’ve tried this vegetarian Thai green curry recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

Recipe

Vegetable Thai Green Curry on a blue plate with white rice and a lime wedge.

Vegetable Thai Green Curry

By: Dannii Martin
Thai Green Curry is mild, fragrant and light and this vegetarian version is bursting with goodness. Easily adapted to add chicken, beef or fish, it’s the perfect way to save money from ordering a takeaway.
An illustration of a v-shaped plant in a pot.
Vegan
4.89 from 9 votes
Pin Print Save recipe Saved!
Course: Main Course
Cuisine: Thai
Prep: 10 minutes mins
Cook: 15 minutes mins
Total: 25 minutes mins
Servings: 4 people
Calories: 361kcal
Allergens:
An illustration of two ears of wheat.
Gluten
An illustration of soyabeans.
Soya

Ingredients

For the paste:

  • 2 stalks Lemongrass - ends trimmed, bruised (see notes below) and roughly chopped
  • 4 Garlic clove
  • 4 Shallots - peeled and chopped
  • 15 g (0.5 oz) Fresh ginger - peeled and chopped
  • 2 Green chillies - small
  • 25 g (1.5) Fresh coriander (cilantro) - stalks removed
  • 2 Limes - (juice and zest only)
  • 2 tablespoon Soy sauce
  • 4 tablespoon Water

For the curry:

  • 1 tablespoon Olive oil
  • 1 Butternut squash - small; peeled and cubed
  • 1 Sweet potato - peeled and cubed
  • 4 Shallots - diced
  • 0.25 Red cabbage - small; shredded
  • 16 stalk Tenderstem broccoli
  • 8 Baby corn
  • 2 Pak choi (bok choy) - sliced lengthways
  • 80 g (2.75 oz) Mangetout (snow peas)
  • 4 Spring onion (Scallion) - sliced
  • 150 g (1 cups) Edamame beans
  • 400 ml (1.75 cups) Light coconut milk

Instructions

  • Add 2 stalks Lemongrass, 4 Garlic clove, 4 Shallots, 15 g Fresh ginger, 2 Green chillies, 25 g Fresh coriander (cilantro), juice and zest of 2 Limes, 2 tablespoon Soy sauce and 4 tablespoon Water to a food processor.
  • Blend until a paste forms. You can also use a pestle and mortar if you don’t have a food processor.
  • Heat 1 tablespoon Olive oil in a pan and add 1 Butternut squash, 1 Sweet potato, 4 Shallots, 0.25 Red cabbage, 16 stalk Tenderstem broccoli and 8 Baby corn. Cook for 5 minutes.
  • Add the green curry paste and stir well.
  • Add 400 ml Light coconut milk, 2 Pak choi (bok choy), 80 g Mangetout (snow peas), 4 Spring onion (Scallion) and 150 g Edamame beans and simmer gently for 10 minutes.
  • Serve with rice and a squeeze of lime.

Recipe Tips

  • To get the most flavour from lemongrass, it needs to be bruised. Lay it on a chopping board and, using the blunt edge of a large knife, strike the stalk several times along the length.
  • Make this as mild or as spicy as you like. Make it spicier by adding extra chilli to the sauce, or milder by leaving it out completely and adding chilli flakes on top for those that want them.
  • You can make the paste ahead of time and keep it in an air tight container in the fridge for up to 3 days.
  • Add some extra texture with a sprinkling of crushed peanuts before serving.

Nutritional Information

Serving: 1portion (curry only) | Calories: 361kcal | Carbohydrates: 55g | Protein: 13g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 563mg | Potassium: 1045mg | Fiber: 12g | Sugar: 8g | Vitamin A: 11250IU | Vitamin C: 195.5mg | Calcium: 220mg | Iron: 6.3mg

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.

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Comments

  1. Nart at Cooking with Nart says

    July 21, 2020 at 10:44 am

    5 stars
    Looks good! We are a bit boring here...always do just eggplant and bamboo shoots!

    Reply
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