I’ve been on a vegetable-packed coconut curry kick lately—they’re just the perfect transition food for this time of year. This vegetarian Thai green curry recipe features fresh asparagus, carrots and spinach in a delicious green coconut sauce. It’s full of flavor and simple enough for weeknight dinners.
I used store-bought Thai curry paste instead of raw ingredients, because some (like galangal) are difficult to find and time-consuming to prepare. I’ve watched a chef prepare curry paste in Thailand, and he really worked up a sweat! So while this recipe is not perfectly authentic, it’s a lot easier to make.
This curry is based on my old Thai green curry recipe. I loved the base recipe for that dish (I learned how to make it at a fun cooking class), but I was never quite satisfied by my choice of mix-ins.
So here we are, three years later, with an improved and extra-green version. This time, I opted for asparagus (snow peas would also work), carrots and wilted spinach. I love it, and I think you will, too!
How to Serve Thai Green Curry
I skipped the tofu altogether and found the dish to be plenty hearty without it. If you want to add tofu, though, I’d suggest baking it first and adding it with the coconut milk.
I served my curry over rice (again), but I bet quinoa would be an interesting alternative.
Please let me know how you like this recipe in the comments! If you want to change it up, don’t miss my Thai red curry recipe.
Watch How to Make Thai Green Curry
Thai Green Curry with Spring Vegetables
- Author:
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 2 to 4 servings 1x
- Category: Entree
- Method: Stovetop
- Cuisine: Thai
This healthy, vegetarian Thai green curry features fresh asparagus, carrots and spinach! It’s full of flavor and simple enough for weeknight dinners. Feel free to substitute sliced snow peas for the asparagus if it’s not in season where you live. Recipe yields two large servings (as shown) or four small servings.
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 nub of ginger, peeled and chopped)
- 2 cloves garlic, finely chopped
- Pinch of salt
- ½ bunch asparagus, tough ends removed and sliced into 2-inch long pieces (to yield about 2 cups prepared asparagus)
- 3 carrots, peeled and sliced on the diagonal into ¼-inch wide rounds (to yield about 1 cup sliced carrots)
- 2 tablespoons Thai green curry paste*
- 1 can (14 ounces) coconut milk (I used full-fat coconut milk for a richer curry)
- ½ cup water
- 1 ½ teaspoons coconut sugar or turbinado (raw) 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** (I used reduced-sodium tamari)
- Garnishes: handful of chopped fresh cilantro and red pepper flakes, to taste
Instructions
- To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve.
- Warm a large skillet with deep sides over medium heat. Once it’s hot, add a couple teaspoons of oil. Cook the onion, ginger and garlic with a sprinkle of salt for about 5 minutes, stirring often. Add the asparagus and carrots and cook for 3 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
- Pour the coconut milk into the pan, along with ½ cup water and 1 ½ teaspoons sugar. Bring the mixture to a simmer. Reduce heat as necessary to maintain a gentle simmer and cook until the carrots and asparagus are tender and cooked through, about 5 to 10 minutes.
- Once the vegetables are done cooking, stir the spinach into the mixture and cook until the spinach has wilted, about 30 seconds. Remove the curry from heat and season with rice vinegar and soy sauce. Add salt and red pepper flakes (optional), to taste. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like.
Notes
Recipe adapted from my other Thai green curry recipe.
*Green curry paste: Look for it in the Asian section of the grocery store. I like Thai Kitchen brand. Not all Thai curry pastes are vegetarian, but this one is.
**Make it gluten free: Be sure to use gluten-free tamari instead of regular soy sauce.
If you love this recipe: Be sure to check out my other Thai-inspired recipes here!
Emma {Emmas little kitchen}
this looks so gorgeous and fresh, Kate! Can’t wait to make the best of the seasons produce and give it a try!
Deirdre
Any this green curry paste has fish paste in it…do you have a brand that is suitable for vegetarians?
Kate
I used Thai Kitchen brand and it doesn’t have any fish/meat products in it.
kristin | W [H] A T C H
there are few things i love more than green curry. is thai kitchen green curry paste your go to?
Kate
Yep, that’s the brand I always buy! I’ve never seen another one, but I think Thai Kitchen’s is really good!
dixya | food, pleasure, and health
i make very similar version with tofu and whatever veggies i have on hand. this one looks wonderful…
Abby @ The Frosted Vegan
I’ve been loving curries lately! I sometimes just love the veggies too, no tofu necessary : )
Caitlin
green curry is my favorite. I love checking out others curry recipe to get ideas to spice mine up. I think I’ll add asparagus next time! I didn’t drink any Guinness last night either…I had salmon, asparagus, and white potatoes…realizing after that it mimicked the Irish flag. Close enough to celebrating?
Kate
Ha, yep, definitely close enough! Love that.
emily
Such a beautiful curry to transition to Spring! So vibrant, healthy, and nourishing. Your photos always inspire. :)
Amy @ Parsley In My Teeth
Glad I’m not the only one who sat out the St. Patty’s Day festivities. This very green curry is plenty by itself for celebrating!
S Lauren | Modern Granola
I love Thai red curries, but I’m not sure I’ve ever tried green before. I’ll have to give this a whirl! I love how simple you’ve made this, too. Love this!
Lauren
I adore green curry, and adding in all the extra veg makes it delicious too!
Katrina @ Warm Vanilla Sugar
Definitely perfect for Spring! And I’ve made your other recipe for green curry and loved it…definitely need to try this one too :)
Kate
Thanks, Katrina! Glad to hear it.
Melissa
I’m super pumped about this recipe! I was literally thinking how much I want to learn to cook curry…I’ve been craving it lately. This will definitely be on the menu for next week, thank you for sharing:)!
Kate
Thanks, Melissa! Please let me know how it turns out for you!
Sarah @ Making Thyme for Health
I love Thai food but I’ve always been intimated to cook it myself at home. You’ve got me yearning to give it a go with this recipe but it looks incredibly fresh and flavorful! I agree that it sounds perfect for this time of year too.
Kate
Thai curries are really easy! I’ve found that a little bit of sugar and vinegar add a ton of complexity. Hope you’ll give this one a shot!
Heather
This looks great! I have a bunch of leftover homemade green curry paste (seriously, it’s a game changer and not that hard to throw together) so I think I’ll have to give this a shot some time soon.
Christy@SweetandSavoring
I love the vegetables you chose, and not only because you made it so visually appealing :) I could really go for some thai green curry right now!
Laura (Tutti Dolci)
I love curry, this looks so good with those fresh spring greens!
Gaby
This curry looks fantastic!!!
Alanna
Oh this is gorgeous, Kate! I can never get enough curry, green is my favorite, and this version looks top notch. Can’t wait to try it.
Kate
Thanks, Alanna! Hope you love it!
89damsels
This looks so delicious and creamy! I’ve been on a curry kick too lately …I’m definitely going to try this one!!
Nina
Thai curry is one of the favourite dishes of my bf and I! We cook some so often, and I love it with almost every vegetable in it. Never tried asparagus though, I hope they star popping up on the farmers market soon! Can’t wait for asparagus season! Also, I usually use red curry paste as the green one I once bought was WAY too spicy, but maybe I should try another brand or make it myself!
Cassie
I love curry! This looks delicious!
Eileen
Hooray for coconut milk curries! This is such a great way to eat as much fresh new-season asparagus as possible. :)
Millie | Add A Little
Yum! Thai green curry is my favourite curry along with gobi! Looks wonderful!
Nate
This was one of the most delicious curry dishes I’ve had, and I don’t usually care for green curry too much! Excellent choice of veggies!
Kate
Thanks, Nate! So glad you enjoyed this curry!
Anna
looks absolutely delicious :)
Kim
Thank you so much for this recipe!! This is absolutely delicious! I’m a new vegetarian ( and in lack of inspiration for healthy & hearty meals) and you’re really inspiring!
P.s Sorry for the english, i’m from QuĂ©bec!
Kate
Merci beaucoup, Kim!
Heather
Made this for dinner tonight and it was absolutely delicious. Seriously rivals a curry from my favorite Thai restaurant. Thanks for the recipe!
Kate
Hooray! So glad to hear you say that, Heather!
Jenny
This looks amazing Kate! Your recipes are always full of good veggies and fresh, clean flavors. Can’t wait to try this one!
Kate
Thanks, Jenny! Hope you enjoy it!
Amy @ Thoroughly Nourished Life
I am in a curry mood at the moment too! I just made a big batch of my Mum’s curried pumpkin soup for dinners this week. When that runs out I am going to move on to this delicious dish!
With cooler nights approaching I am looking for something to warm us up – and this is a perfect dish for our vegetarian/omnivore household :)
Thanks Kate!
Joanne
I’ve been craving ALL THE THAI FOOD lately and happen to have some green curry paste in my fridge! Such perfect timing.
Jan Morrison
Ah…just waiting the five or ten minutes to add the spinach (which sadly is frozen and as we just realized from China for Pete sake but alas we live in Labrador so are lucky to get anything!) I planned to make this this weekend along with a weeks worth from Oh My Veggies and very satisfying it is to come home and know what you are making for dinner. Thank you! I truly appreciate your non-judgmental veggie heart. Now to add evil spinach and eat.
Kate
Thanks, Jan! Your Chinese spinach made me giggle. Hope you loved this one.
Tara | Treble in the Kitchen
Yum!! I love all things curry :)
Honey, What's Cooking?
Looks wonderful. I once made Red Curry but I used the entire jar of red curry, I was so disappointed with the results, I need to follow the instructions next time.
Sara
This was great!! Super easy and yet it also had depth of flavor. I enjoyed it very much. Served it with quinoa instead of rice!
Kate
Awesome!!! Thanks, Sara. Happy to hear it.
Brian @ A Thought For Food
Curry is the perfect spring food. Not super heavy like most soups and stews, but it has just the right amount of body to make it comforting for these chilly nights.
natasha
I just made this and I have to say, this meal gives your spicy broccoli pasta a run for it’s money. That’s been a favorite of my fiance’s and mine for awhile, but this is some pretty strong competition!
Kate
Thank you, Natasha! Delighted to hear it.
Mariah
This was so fantastic! And, even better for lunch the next day.
Thanks so much Kate!
Kate
Awesome! Thanks you, Mariah!
Mona
This is so delicious. I just made it today. Inexpensive, too, since aspargus is now in season.
Kate
Thank you, Mona! :)
Erika
This was super delicious and came together in a snap! I subbed snow peas for the asparagus and lime leaves instead of cilantro and added tofu.
Kate
Thanks, Erika! So glad you enjoyed it. Your version sounds delicious.
Jasleen
So this was awesome and so easy to follow I loved it; I’ve never in my life made thai food before, so I was a bit out of my comfort zone. But, IT WAS A HIT! The family loved it, as did I. We like things a bit spicier than most so I added a couple thai red chilli peppers with the garlic and ginger, and I also added basil in with the spinach at the end. You’re a genius!
Kate
Thank you so much, Jasleen! You sound like a Thai food natural to me. Great idea to add basil and Thai chili peppers!
Sally
This was fabulous!!! Definitely a keeper!! Tastes just like it did at the Thai restaurant!!
Kate
Hooray, thank you, Sally!
Ania @ Lazy Cat Kitchen
This looks so delicious and fresh. Love the idea of incorporating spring veg into this Thai classic crowd pleaser.
Tara
I made this for dinner last night and it was delicious! I had some cauliflower on hand that needed to be used, so I added that, as well. I love your recipes-they are easy to follow and the ingredients are easily accessible. Also, I am the only vegetarian in my family of six, so I like that usually the portions are smaller.
Thank you and keep ’em coming:)
Kate
Hooray! Thank you, Tara! Really happy to hear that.
lisa
haven’t tried this version yet but i’ve been making green curry using thai kitchen’s paste for at least 10 years. i’m annoyed because it used to be quite hot, but in the last 4-5 years it seems the paste just doesn’t have the same heat that it used to. anyone else have this experience?
when i have made this in the past (usually with chicken) i tend to add peas but i’ve also used water chestnuts and even bamboo shoots. can’t wait to try this with tofu, asparagus & spinach!
Kate
That’s an interesting observation, Lisa! I don’t doubt you’re right. Hope you enjoy this version with tofu!
Inga
Hi!
This looks delicious. Could I make this ahead in full or part (Spinach would be added last minute)and freeze it?
Kate
Hi Inga! I haven’t tried freezing the curry, but yes, I think you could!
bianca
this tastes so delicious! love it. perfect base recipe for all kinds of veggies.
Paige
Made it for dinner tonight and this was my first ever green curry! Yum, yum, yum! I added shrimp and edamame just because I had some sitting around and got an extra protein boost. Thanks for another delicious recipe!
Kate
Thank you, Paige! Glad you enjoyed it!
Katie
This is SO delicious! I didn’t have spinach or asparagus, so I used sliced zucchini and broccoli instead and it turned out great! Added some chicken to up the protein count and am currently enjoying a bowl for lunch. GREAT recipe!
Kate
Thank you, Katie! So glad you enjoyed it!
Cathi
Just made this for dinner and I’ll quote my husband, “I’ve never been a big fan of curry, but this is delicious!”. Thanks for the recipe, it was delicious. I traded the asparagus for broccoli and added peppers.
Kate
Victory! Thank you, Cathi! :)
Alex
I was thinking of adding chickpeas for protein. When would you recommend adding it
Kate
Good idea! You’ll want to use cooked/canned chickpeas and add them along with the carrot and asparagus. You basically just want them to be warmed through before serving.
Alex
Tried this tonight with the chickpeas. It was delicious!!!
Kate
Awesome! Thanks, Alex!
Annaliese
This curry was fast, simple and delicious. I used a pre-made green curry paste from a can (can’t remember which-but the can is green and small…and have seen it in many grocery stores). I used coconut cream mixed with water, about a 70:30 ratio of coconut to water for the coconut milk. I also added 2 stalks of chopped-up dried lemon grass, steeped them in the coconut milk and strained the contents before adding them to the curry. Wonderful recipe!
Kate
Thank you, Annaliese! So glad you enjoyed it!
Miranda
This looks beautiful.I am in the midst of chopping vegetables now. I am wondering, is this a dish you can simmer and cook for a while? Is there any reason to do so, or not do so?
Great, easily understandable recipe! I am using green beans in place of asparagus and your baked tofu, which tastes amazing already!
Kate
Hey Miranda! The curry will condense and get thicker the longer you let it cook. My only real concern would be that your vegetables would end up overcooked.
Marianne
Hi! This looks delicious! I’m thinking of making this recipe for a crowd. Any tips on what to keep in mind as i triple the measurements? Anything i should add proportionally more/less of?
Thanx!
Kate
Hi Marianne, I think this recipe will multiply just fine! Good luck!
Lorita
I have the same question as Marianne–making this for 10-12 friends and wondering if it triples well and if there’s anything to keep in mind re proportions of vegetables. Also, while this dish with rice stands on its own, I’d like to include a side dish since I’m hosting. Any side dishes with which it pairs well? Thanks for sharing this recipe!
Kate
Hi Lorita, I think this dish will multiply without problem! I’m drawing a blank on side dishes now, but here are my other Thai-inspired recipes that might go well with it: https://cookieandkate.com/category/vegetarian-thai-recipes/
Himadi
This is the best Thai curry ever! Green curry is my favourite Asian dish and I usually make it from a premade jar. But I tried this and it tastes like something you get from a Thai Restaurant. I also added baked tofu and capsicum to make it more filling and ended up with 6 small serves. This was also the first time I’ve made brown rice and it was really good too. My fussy two-year old boy loved it too!
PS. I only discovered your blog a week ago and I’m addicted to it… I already made your lemon blueberry yoghurt cake, this curry and tonight I’m thinking of doing the cauliflower falafel burgers and tomorrow night is your easy brown rice mushroom risotto!
Thank you for your amazing recipes
Kate
Thank you, Himadi! I’m so glad you said hello. Happy to hear that you and your family are enjoying my recipes!
Katie
I just made this with red curry paste as I couldn’t find green on short notice. Still awesome:). I’ll have to search out green curry paste since this may land in my permanent meal rotation. Love all the recipes I’ve made off of your site!
Kate
Thanks, Katie! Glad it turned out well for you! Now I want to try it with red curry…
Tom Grant
This recipe is genuinely one of, if not the favourite of my girlfriend. Since discovering it 4 weeks ago we’ve cooked it at least once a week, adding tofu and chicken on the last couple of attempts. Will definitely be using this website a lot, thanks! :)
Kate
Well, that is wonderful to hear! Thanks for letting me know, Tom!
Rachel
looks healthy
Lisa
This was so delicious! I added three Thai chiles with the onion/garlic/ginger and mixed in a handful of Thai basil with the spinach. I also used some snow peas. Will definitely make it again!
Kate
Your curry sounds fantastic. Thanks, Lisa!
Dipti
Today was the first time I made Thai Green curry and I used this recipe. It tasted amazing – there was a nice kick to it! Thank you Kate for posting this. I also added broccoli to my curry.
Kate
Thank you, Dipti! Broccoli sounds like a great addition!
Shane
I was starting to doubt vegetarian curries but this one is so so good! I’m going to make it again, but try adding some more vegetables. Thinking beans, and maybe courgette? Any other suggestions?
Kate
Thanks, Shane! Glad you enjoyed this one. Courgette would be great. Broccoli, carrots, cauliflower, bell peppers… those would be good, too!
Emma
Thank you for this recipe, Kate! I googled ‘veg Thai curry’ and yours was one of the top ones that came up. I haven’t visited your blog before. I was a little nervous making this – I wasn’t sure if some of the ingredients were really necessary (that 1/2 cup water, the sugar, the rice vinegar) but I made it as you directed, with the exception of using green beans instead of asparagus, and I was so surprised how delicious this tasted that I am already planning to make this again this week!
I think my green curry paste, which I purchased from a local oriental shop, was extra hot compared to the stuff you used because the curry came out really spicy. Normally my husband cannot tolerate spice but the curry was so tasty that he carried on anyway and had two or three servings! I was also worried that with the lack of meat it would be a little thin, or bland. I’ve not had much success yet with vegetarian curries. But I was so amazed that it tasted just as full and flavoursome as any meat curry that I have really no need to ever go back to making a meat curry. Thanks so much!
Please tell me, how did you learn to cook Thai food?
Kate
Thank you, Emma! So glad you enjoyed it! Those small amounts of sugar and vinegar add so much complexity. This curry is based on a curry I learned to make at a cooking class forever ago!
Kristie
I made this with a little less curry paste and added chicken today. The chicken was seasoned with Thai Chili powder. I used 1& 1/4 Tbsp of the curry paste to keep it mild for my kids. Turned out so good that I forgot to add the soy sauce and vinegar. Thank you for sharing this recipe.
Kate
Glad it turned out well, Kristie!
Lisa
This recipe was soooo delicious. So well balanced, spicy, salty, sweet perfection. It was the first time I’ve ever made anything with green curry and I can confidently tell you that it won’t be the last. Can’t wait to make this for my “non-vegertarian” loving friends and family too. Thanks for sharing!
Kate
Hooray! Thank you, Lisa!
crystal
Easy,healthy and sounds delicious like a light lunch or perhaps dinner after working out at the gym.
Can’t wait to get the ingredients and make it this weekend.
Cheers!
Kate
Thanks, Crystal! Enjoy!
Laura
I made this last night; I followed the recipe exactly (including the chili flakes) but I found it to be a little bland. Maybe it was the curry paste I used. I think if I were to make this again I would add some additional spices.
Kate
I’m sorry to hear that, Laura. A little more spice/vinegar/salt would probably amp the flavor up to your liking.
Christina
Hi Kate,
I tried the recipe out, and it came out quite watery. The flavor was great, and I thought I may just need to use a different kind of coconut milk. Could you let me know what brand you use?
Thanks!
Kate
Hi Cristina, I’m sorry to hear that! Did you use full-fat coconut milk? That’s really the ticket so super creamy curry. I used Thai Kitchen brand for this curry but have recently switched to Native Forest brand since they use BPA-free cans. Either should work!
Ashley Robbins
I made this for dinner tonight and it was the best green curry I have ever had, better than our favorite restaurant where we get it. So thankful I found this recipe so I can make it at home. Thanks so much for sharing, it was absolutely delicious!!!
Kate
Fantastic!! Thank you, Ashley!
EWA KOZYRA
I just made a curry according to your recipe. Only substituted asparagus with green beans and added cauliflower florets. Very, very yummy!
I hope I don’t loose this recipe in midst the hundreds already bookmarked, would be a shame ;)
Bethan
Made this for dinner tonight – absolutely delicious. I did add some chicken to bulk up the protein for the meal, and it was a great addition, though I know with some tofu instead or even without it would be lovely. Thank you for another delicious recipe, Kate! x
Susan Molina
Absolutely fantastic. Easy to make and yummy to eat! Used the full fat coconut milk, and no tofu. Awesome dish. Thanks.
Kate
Hooray, thanks Susan!
Anna
I tried this recipe on the weekend and it turned out to be great. I used BBC Good Food’s recipe for Thai Green Curry paste as I could not find it in my regular supermarket here (I suspect I will find it in one of those gourmet places). Love from Bangalore, India
P. S You should totally check out some of the Indian vegetarian recipes (not the restaurant Indian food which is typically diary heavy and mainly Punjabi). May be you could search online for Tamil or Kerala cuisines for a large variety of simple, vegan dishes which are less spicy and more coconut based.
P. S – 2. In regular Indian home cooking, most people use only three spices – red chilli powder, coriander powder and turmeric powder along with some cumin seeds or mustard seeds. You can omit everything else and it would still turn out to be great imho.
Anna
*Dairy heavy – silly typo
Danica
Easy and wonderful.
Carla from Carolina
Made this tonight and the teenagers loved it. A vegetarian teen can make meals a challenge for meat eaters. Purchased green chili paste from Asia market. The paste was super spicy and I love the heat but couldn’t read the warnings on that label. It is a repeat recipe along with Kate’s kale pesto.
Colin
Hey! Just a heads up, green curry paste is often not vegetarian and has anchovies or fish sauce in it. So watch out gang!
MP
I made this last night (doubled the recipe) and found it to be bland. Any suggestions on what to do differently next time? Use less water?
alyssa
Have a Question…
I made this tonight but I added a little bit extra with tofu and shrimp and different veggies….the tofu absorbs the sauce so I doubled the ingredients including 3.5 tbsp of green paste….OMG me and my boyfriend had to add so much extra rice because it was SO SPICY….I made the red curry and LOVED and it wasnt as spicy. Is green thai curry paste usually spicier than red? If so I would definitely not use as much last time.
Also if I add extra veggies…tofu etc…should I double the water…coconut milk and spices or keep it the same?
Thanks
Alyssa
Fernando
A very simple, quick and delicious recipe! I added vegetable stock instead of water to the curry and found that it gave it a little bit more flavor. Thanks for the great Recipe Kate! I’m sharing it with friends =)
Megan
Made this a couple of days ago and it was fantastic! This was my first time using green chili paste. I used the whole bunch of asparagus instead of spinach and I added in some sugar snap peas. Super yummy that my whole family enjoyed.
Thank you!!
Mia
Mmmm made this last night and it was amazing. I modified a little with veggies that I had on hand, and used eggplant, edamame, and broccoli. It was fantastic! I did find I had to use a little more Tamari than I anticipated, and I think next time I’ll throw some chiles in to add a little heat. Thanks Kate!!!
Raman
Hey thanks for the perfect recipe . My mom-in-law is visiting us and today I made this in lunch for her. She was immensely pleased. Earned myself few brownie points with this dish.
Newveldy Colon
I love green curry with chunks of sweet potatoes, yellow zucchini, and bits of tofu (although im not crazy about tofu), carrots and green beans and chopped onions and red peppers made with side of white rice. I am so hooked on this dish i cant get enough of the green curry with that slight sweet taste. Just love it. From Nuvy
Lauren
Was excited for this recipe! I added mushrooms and lemongrass and used Thai Kitchen rice noodles (vegan). The curry was slightly runnier than I wanted but delicious.
Maddy
I made this recipe tonight but substituted asparagus with broccoli and used frozen spinach and crushed garlic and ginger because I didn’t have any fresh in the house! I also added in tofu. It was perfect! Love to try it with more fresh veges next time. Thank you!
Felicia
Kate, you are a lifesaver! My boyfriend and I wanted to get back to the basics of eating healthy and all your recipes make it easy and welcoming to do so. I’m making the curry tonight and we are really excited!
Laura Wieland
Super delicious and vibrant! I used Coconut Vinegar instead of Rice, purely because that is what I had on hand.
Anna
This is the most delicious meal!!! It is now on our regular list :D thank you so much Kate.
Elle
I made this last night for my meat-loving family and friends and they all admitted that we don’t need meat for a delicious meal! This is the best veggie green curry ever! I did add some cauliflower for a bit more veg and would recommend it! Thanks Kate!!
Aarti
I have used the Thai kitchen green curry paste for years and only followed the recipe on the bottle. Stumbled upon this recipe last night and followed it exactly. It was a HUGE hit. Thank you so much! This is a keeper!
Brigitte
Hi, can I use Thai sweet red curry paste ?
Kate
You can use red curry paste for a different flavor, although I’m not sure about sweet curry paste.
Pumudu
I made this today. Used eggplant instead of asparagus, but it was still amazing. Oh, and I didn’t have rice (d’oh!) so I made Couscous instead :)
Kate
Thank you! So glad you enjoyed it.
Raila
I have now made the Thai Green Curry with Spring Veggies twice. I have improvised the veggies as I like putting several in. It has been a HUGE hit both times. I love it!! Thank you so much for sharing…
Kate
Thank you, Raila! Happy to hear it.
Wendi
this is awesome! I just made this recipe! I replaced the carrots with eggplant, peas, sand green beans, and added baked tofu. it was wonderful! even seasoning was hard and I suck at seasoning. This is a recipe I will keep forever!!
Mo
Well, it’s not exactly spring but the Thai Green Curry with Spring Vegetables was a hit! My husband made faces when I told him the curry had no meat, but he liked it anyway. Delicious! The photographs are absolutely wonderful. I cannot wait to try more of your recipes Kate .. in fact the Vegan Lentil Soup is on the menu tonight! Yum Yum! BTW I used MAESRI green curry paste.
Kate
Thank you, Mo! I appreciate your kind words!
Hope
Made this last night. Delicious! Perfect for cold fall nights.Vegetarian green curry paste was easy to find at the grocery store. The whole recipe was fairly quick and simple. This is a keeper!
Kate
Thank you, Hope! I’m so glad you loved this one! I’m looking forward to curry weather. :)
Stephen Barr
Guinness isn’t vegetarian. Google isinglass.
Jas
H, do you know the nutritional information on this meal?
Sarah
It’s about 600 calories if you make this a 3 serving recipe.
For two servings see below (which is a really substantial meal, and adding a little tofu, shrimp or chicken won’t add much more to the numbers):
Calories 967
Total Fat 56.5g87%
Sodium 400mg
Potassium 1304mg37%
Total Carbohydrates 101.3g34%
Dietary Fiber 11.0g44%
Sugars 13.8g
Protein 23.0g
Mimi
Made this for dinner tonight. Couldn’t find green curry paste in my little town so I had to make my own. I have no idea if it tasted like the canned! But this dish was SO GOOD! I’m newly vegan (mostly) and my Husband is very anti-vegan! Always asking if I forgot to put the meat in! But we both loved this! It was so flavorful! Thank you so much for sharing your recipe. It’s a hit at our house and we’ll definitely have it again and again.
Kathleen Flynn
I am a new vegetarian, and loved this Thai green curry. I mean really loved it. I ate it for breakfast! I want to make it for my sister and her husband, but I’m not sure what else to serve with it when I have “company” over to round out the meal. Any suggestions?
mahima
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clear idea regarding from this post.
Emily
Thanks for the awesome recipe.. I practically make this every week now! Sometimes I’ll add chicken and other veggies. Delicious!