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.
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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.
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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 Instructions
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.
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.
Serving Suggestions
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.
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.
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.
Dannii's Top 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.
Frequently Asked Questions
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.
More Thai Recipes
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
Ingredients
For the paste:
- 2 stalks of Lemongrass - ends trimmed, bruised (see notes below) and roughly chopped
- 4 Garlic clove
- 4 Shallots - peeled and chopped
- 15 g (0.5 oz) of Fresh ginger - peeled and chopped
- 2 Green chillies - small
- 25 g (1.5) of Fresh coriander (cilantro) - stalks removed
- 2 Limes - (juice and zest only)
- 2 tablespoon of Soy sauce
- 4 tablespoon of Water
For the curry:
- 1 tablespoon of 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 of Tenderstem broccoli
- 8 Baby corn
- 2 Pak choi (bok choy) - sliced lengthways
- 80 g (2.75 oz) of Mangetout (snow peas)
- 4 Spring onion (Scallion) - sliced
- 150 g (1 cups) of Edamame beans
- 400 ml (1.75 cups) of Light coconut milk
Instructions
- Add 2 stalks of Lemongrass, 4 Garlic clove, 4 Shallots, 15 g of Fresh ginger, 2 Green chillies, 25 g of Fresh coriander (cilantro), juice and zest of 2 Limes, 2 tbsp of Soy sauce and 4 tbsp of 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 tbsp of Olive oil in a pan and add 1 Butternut squash, 1 Sweet potato, 4 Shallots, 0.25 Red cabbage, 16 stalk of Tenderstem broccoli and 8 Baby corn. Cook for 5 minutes.
- Add the green curry paste and stir well.
- Add 400 ml of Light coconut milk, 2 Pak choi (bok choy), 80 g of Mangetout (snow peas), 4 Spring onion (Scallion) and 150 g of 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
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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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Freya says
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 says
i'm obssesed with Thai curries! this looks so fresh and healthy!
Jessica Formicola says
I love all the bright colors of those veggies!
Hayley says
I want to visit Thailand so bad! But I think this curry will have to do for now. Great recipe!
Rebecca says
Gotta love curry!
N Brookman says
We didnt have one bad meal in nearly 3 weeks. Top tip - the worse a place looks the better the food.....takes time to get used to but its worth it :)
Kelley @ Chef Savvy says
Looks amazing! I am a sucker for Thai food!
Emily @amummytoo says
Oh my, that all looks wonderful. I would take a crunchy salad and flavourful homemade curry like this over a fatty takeaway or cake any day!
Laura@howtocookgoodfood says
I would also love to go to Thailand, you are so lucky. The food will be so inspirational. Green curry is something I make a lot but admit I use a Thai paste most times, I should make a massive paste & keep it in the fridge. Such a winning recipe.
Mary (The Godmother @ Goodie Godmother) says
Thai curries are some of my favorite dishes to make! This recipe looks delicious!
Alison says
Would love to go to Thailand, bet you had a fab time. Your curry looks really tasty as well.
Emma says
Mmmm this looks so colourful. Would it would well with tofu for some extra protein? Xxx
Will says
If you love street food then you are in heaven in Bangkok. I have had some of the best food of my life there. It's so cheap as well.