Craving a taste of Thailand but pressed for time? This Quick and Easy Vegan Thai Green Curry is your answer. Packed with vibrant veggies and creamy coconut milk, it’s a deliciously simple way to bring a bit of Southeast Asia to your kitchen.
Perfect for busy weeknights, this dish is both satisfying and flavorful, without any fuss. Get ready for a comforting meal that’s sure to become a staple in your recipe collection.
Steps
- Start by cooking the rice. Bring a large pot of water to a boil, add the rinsed rice, and let it boil for 30 minutes. Once cooked, drain the rice, return it to the pot, cover, and let it rest for at least 10 minutes.
- While the rice is resting, heat a large skillet over medium heat and add a couple of teaspoons of oil. Sauté the diced onion, chopped ginger, and garlic with a pinch of salt for about 5 minutes, stirring frequently.
- Add the sliced asparagus and carrots to the skillet and cook for an additional 3 minutes, stirring occasionally. Stir in the Thai green curry paste and cook for another 2 minutes, stirring often to blend the flavors.
- Pour the coconut milk into the skillet, add ½ cup of water and 1 ½ teaspoons of sugar, and bring the mixture to a simmer. Reduce the heat to maintain a gentle simmer and cook until the vegetables are tender, about 5 to 10 minutes.
- Once the vegetables are cooked, stir in the chopped spinach and cook until wilted, about 30 seconds. Remove the skillet from heat and season the curry with rice vinegar and soy sauce, adjusting salt and red pepper flakes to taste.
- To serve, divide the cooked rice and curry into bowls. Garnish each serving with chopped cilantro and a sprinkle of red pepper flakes if desired.
Ingredients
- 1 cup brown basmati rice, rinsed
- 2 teaspoons coconut oil or olive oil
- 1 small white onion, diced
- 1 tablespoon finely chopped fresh ginger (about a 1-inch piece, peeled and chopped)
- 2 cloves garlic, finely chopped
- Pinch of salt
- ½ bunch asparagus, tough ends removed and sliced into 2-inch pieces (approximately 2 cups)
- 3 carrots, peeled and sliced diagonally into ¼-inch rounds (approximately 1 cup)
- 2 tablespoons Thai green curry paste
- 1 can (14 ounces) coconut milk (preferably full-fat for richer flavor)
- ½ cup water
- 1 ½ teaspoons coconut sugar or turbinado sugar or brown sugar
- 2 cups packed baby spinach, roughly chopped
- 1 ½ teaspoons rice vinegar or fresh lime juice
- 1 ½ teaspoons soy sauce (use reduced-sodium tamari for a gluten-free option)
- Garnishes: a handful of chopped fresh cilantro and red pepper flakes, to taste
FAQ
- What can I substitute for asparagus if it’s not in season?
- If asparagus is unavailable, you can use sliced snow peas as an alternative in this Thai green curry recipe.
- Is it necessary to add tofu to the curry?
- The dish is quite hearty on its own without tofu. However, if you prefer to include it, it’s recommended to bake the tofu first and then add it alongside the coconut milk.
- Can I use a different grain instead of rice?
- Yes, while the recipe is served over rice, quinoa can be an interesting and nutritious alternative.
- Is the Thai green curry paste vegetarian?
- Not all Thai curry pastes are vegetarian. Look for a vegetarian variety like the Thai Kitchen brand, which is suitable for this recipe.
- How can I make this recipe gluten-free?
- To ensure the dish is gluten-free, use gluten-free tamari in place of regular soy sauce.
- What garnishes can I use for this curry?
- You can garnish your Thai green curry with chopped fresh cilantro and a sprinkle of red pepper flakes to enhance the flavor.
Tips
- Simplify Preparation with Store-Bought Paste: Opt for store-bought Thai green curry paste to save time and effort, as some traditional ingredients can be hard to find and prepare.
- Customize Your Vegetables: Feel free to swap out asparagus for snow peas if asparagus is out of season or not available in your area.
- Add Protein Thoughtfully: If you want to add tofu, bake it first before adding it with the coconut milk to maintain texture.
- Experiment with Grains: While this curry is traditionally served over rice, consider using quinoa as an interesting alternative for a different texture and flavor.