Vegetable Thai Green Curry

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.

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.

Why you will love it

Step by step

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

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

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.

Four: Add the green curry paste and stir well.

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

Six: Serve with rice and a squeeze of lime.

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.

FAQs

More Thai recipes

If you’ve tried this vegetarian Thai green curry recipe, let us know how you got on in the comments below.
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Recipe

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.

Vegan

4.70 from 10 votes

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Course: Main Course

Cuisine: Thai

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Servings: 4 people

Calories: 361kcal

Allergens:

Gluten

Soya

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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.