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 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
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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.
Hann says
I am going to make this tonight as it looks really easy. So jealous of your trip.
Jan @GlugofOil says
Love Thai food but have never been to Thailand sadly. How exciting for you both!!
Ceara @ Ceara's Kitchen says
Thailand is always a place that I've wanted to visit - I hear it beaauttiful!! And this curry looks gorgeous as well! Shared on Pinterest :)
Izzy says
That's awesome! I've never been but I bet Thailand is so much Fun! And you will eat so much amazing food! I've never made a curry dish like this before but it looks so good I need to start making it at home :)
Ashley says
This curry looks wonderful - curry is one of those things I don't usually cook at home, which I should change!
[email protected] says
Thai green curry. Never heard of that. Only heard of a coconut curry. This would be a nice change.
Yay or Nay Interiors says
I love the fact that your food not only looks yummy but also you added like nutrition etc. Fantastic blog!
Savita @ ChefDeHome says
I love all thai curries! and love the idea that you made everything from scratch! great recipe, Dannii!
lori @ TheHealthMinded.com says
Your trip sounds amazing. Travel is never wasted money. Experiences over material items any day! The dish looks super fresh and amazing! Will pin for sure.
Lilinha Espindula says
Yummy, your Thai green curry looks delicious. I've recently made Thai curry with beef, instead of chicken, and it was yummy x
Arman @ thebigmansworld says
.....Dannii. You do realise by travelling all the way to Thailand you're basically a penny away from Australia? ADD THAT TO THE LIST. I will personally make you a Thai feast.
Lauren @ ihadabiglunch says
I love Thai food so I can only imagine how good it'll be to be there and try all the cool hole-in-the-wall places. Pad Thai is definitely the best but I'd be willing to try thai green curry -- never been a huge curry person but I know tastes change as you get older, so why not try again?
I've heard that the fruit is the #1 thing to eat in Thailand -- fruit carts on the street that serve fruit so sweet it could be considered candy. So keep an eye out for that!
Pamela @ Brooklyn Farm Girl says
I used to not really love Thai food, but I'm slowly working my way to the love level. Totally loving your green curry recipe, going to add to our dinner menu! Have a blast!
P says
My cousin went to Thailand (I believe two years ago?) and she absolutely LOVED it. I didn't doubt her at all when she described how beautiful it was. I love any of the curries (red, yellow, green...).
Renee @ Two in the Kitchen says
Thailand?? That is amazing!! I love Thai food and this Thai curry looks delicious!! :)