Name: Vegetarian Thai Green Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 300 g basmati rice (organic, fairtrade); 2 tbsp groundnut oil (organic); 1 red onions (organic, peeled and diced); 1 aubergines (organic, diced 1cm cubes); 1 red peppers (orgnanic, deseeded and diced); 2 tbsp thai green curry paste (organic); 75 g mange tout (organic, sliced lengthways); 3 carrots (organic, peeled and sliced into discs); 400 ml coconut milk (organic, fairtrade); 200 ml vegetable stock (organic); 150 g spinach leaves (organic); 1 limes (organic, fairtrade, cut into wedges); 20 g fresh ginger (organic, peeled and grated); 2 garlic cloves (organic, peeled and crushed); 1 tbsp lemon grass (organic, outer leaves removed, finely chopped); 1 red chillis (organic, deseeded and finely chopped); 2 tbsp ground nut oil (organic)

A Vegetarian Thai Green Curry is packed with flavour and ready in just 30 minutes. Just fry up your vegetables, add in the curry paste and some coconut milk to give it that lovely creamy texture, and serve with fresh coriander and lime. This green Thai curry recipe is also suitable for vegans and is gluten and dairy-free.

thai vegetable green curry in bowl with white rice. Second bowl behind with just curry topped with fresh coriander red chilli and slices lime

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I've used a store-bought green curry paste as I try to make all my recipes as straightforward as possible. If you do want to make your own Thai green curry paste, I've included a very simple recipe in the recipe card using basic ingredients that are widely available. You might also like my Thai Green Fish Curry or Thai Red Prawn Curry. For an alternative Thai Fish dish that's not a curry, check out my Baked Thai Salmon.

Ingredient Notes

Vegetables -A curry is a great way to use up leftover vegetables. A veggie Thai green curry needs veg that cooks quickly. I've included red onion, aubergine, red pepper, mangetout, carrots and spinach. Other vegetables that you could also use include green beans, sugar snap peas, bok choy or pak choi, baby corn, mushrooms, broccoli, and spring or green onions.
Curry Paste -When it comes to green curry paste, there are many different varieties and strengths available. I've used two tablespoons as a guide in this recipe, but do taste it and add more if you'd like to. Many curry pastes are vegetarian, but you might like to check the ingredients to make sure they don't include fish sauce for example if you're looking to keep this 100% vegetarian.
Coconut Milk - adds a real creamy texture to the sauce. A green Thai curry sauce is not quite as thick as many Indian curry sauces. Using low-fat coconut milk will give a runnier texture than a full-fat version, but will still have lots of flavour.
Spinach - I've added fresh spinach leaves to the curry. Fresh spinach needs hardly any cooking. Frozen spinach has a much higher water content so will water down the creamy sauce.

How to make it

diced red onions red peppers aubergine in frying pan

Heat the oil in a large frying pan and fry the onion, aubergine, and pepper over a medium heat for about 5 minutes.

sliced carrots mangetout coconut milk added to pan with red onion red pepper and aubergine

Add the Thai green curry paste, stir, and fry for 2 minutes. If you are making your own, blitz all the ingredients together in a food processor until you get a paste.

red onion red pepper aubergine carrots mangetout simmering in coconut milk in pan

Add the mangetout, carrots, coconut milk and vegetable stock and simmer for 15 minutes

fresh spinach leaves added to vegetable thai green curry

Stir in the spinach leaves one handful at a time and cook until the leaves have wilted which will take around 2 minutes.

Serving Suggestion

Serve your Thai veggie curry with a wedge of lime and fresh coriander leaves (cilantro). Diced red chill adds some extra spice.

For a side, pair your curry with rice, Asian noodles, or quinoa. Fragrant rice such as jasmine rice goes well with Thai dishes. Other rice includes basmati, sticky white rice, or sushi rice.

thai vegetable curry in bowl with white rice topped fresh coriander leaves and red chilli slice lime

Sustainability

You can use a range of vegetables in a green Thai curry and it's a great opportunity for using up leftovers. Using vegetables in season that are grown locally can help reduce your carbon footprint. If possible always try to buy vegetables loose without any plastic packaging. Coconut milk, limes, and rice are all available as Fairtrade products. Fairtrade is about better prices, decent working conditions, local sustainability, and fair terms of trade for farmers and workers in the developing world.

Storage

You can store a vegetable Thai green curry in the fridge for 2 - 3 days. It doesn't freeze so well as the coconut milk splits and has a slightly grainy texture when frozen. This doesn't mean that it isn't safe to eat, but the texture will not be as good.

Thai vegetable green curry in bowl topped with fresh coriander red chilli and slice lime

More Easy Curries

Looking for more easy curry recipes like this? Try these:

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