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
- Ready in 25 minutes
- 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.
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.
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.
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.
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.
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.
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.
• 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.
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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Thai Green Curry
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
- 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.
- 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.
Nart at Cooking with Nart
Looks good! We are a bit boring here...always do just eggplant and bamboo shoots!
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I think people are often put off making curries from scratch but it's really not that tricky and it's definitely worth the extra little bit of effort. This Thai green curry looks so, so good! Thank you for sharing this recipe - I'm adding it to my list of dishes to make this weekend :D
Georgie | The Home Cook's Kitchen
i'm obssesed with Thai curries! this looks so fresh and healthy!
I love all the bright colors of those veggies!
I want to visit Thailand so bad! But I think this curry will have to do for now. Great recipe!