Thai Green Curry with Spring Veggies

I have actually been on a vegetable-packed coconut curry kick recently they’re simply the best shift food for this time of year. This vegetarian Thai green curry dish includes fresh asparagus, carrots and spinach in a scrumptious green coconut sauce. It has plenty of taste and basic enough for weeknight suppers.

I utilized store-bought Thai curry paste rather of raw active ingredients, due to the fact that some (like galangal) are challenging to discover and lengthy to prepare. I have actually enjoyed a chef prepare curry paste in Thailand, and he actually developed a sweat! So while this dish is not completely genuine, it’s a lot simpler to make.

carrots and asparagus

This curry is based upon my old Thai green curry dish. I liked the base dish for that meal (I discovered how to make it at an enjoyable cooking class), however I was never ever rather pleased by my option of mix-ins.

So here we are, 3 years later on, with an enhanced and extra-green variation. This time, I chose asparagus (snow peas would likewise work), carrots and wilted spinach. I like it, and I believe you will, too!

How to make Thai green curry

How to Serve Thai Green Curry

I avoided the tofu completely and discovered the meal to be plenty hearty without it. If you wish to include tofu, however, I ‘d recommend baking it very first and including it with the coconut milk.

I served my curry over rice (once again), however I wager quinoa would be an intriguing option.

Please let me understand how you like this dish in the remarks! If you wish to alter it up, do not miss my Thai red curry dish.

Thai green curry with spinach

This Thai green curry is full of spring vegetables and spinach!

Watch How to Make Thai Green Curry

Thai green curry with spring vegetables -

Thai Green Curry with Spring Veggies

  • Author: Cookie and Kate
  • Preparation Time: 15 minutes
  • Prepare Time: 30 minutes
  • Overall Time: 45 minutes
  • Yield: 2 to 4 portions 1 x
  • Classification: Meal
  • Approach: Stovetop
  • Food: Thai

4.8 from 210 evaluations

This healthy, vegetarian Thai green curry functions fresh asparagus, carrots and spinach! It has plenty of taste and basic enough for weeknight suppers. Do not hesitate to replace sliced up snow peas for the asparagus if it’s not in season where you live. Dish yields 2 big portions (as revealed) or 4 little portions.


  • 1 cup brown basmati rice, rinsed
  • 2 teaspoons coconut oil or olive oil
  • 1 little white onion, diced
  • 1 tablespoon carefully sliced fresh ginger (about a 1-inch nub of ginger, peeled and sliced)
  • 2 cloves garlic, carefully sliced
  • Pinch of salt
  • 1/2 lot asparagus, hard ends eliminated and sliced into 2-inch long pieces (to yield about 2 cups ready asparagus)
  • 3 carrots, peeled and sliced on the diagonal into 1/4- inch broad rounds (to yield about 1 cup sliced carrots)
  • 2 tablespoons Thai green curry paste *
  • 1 can (14 ounces) coconut milk (I utilized full-fat coconut milk for a richer curry)
  • 1/2 cup water
  • 1 1/2 teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
  • 2 cups jam-packed child spinach, approximately sliced
  • 1 1/2 teaspoons rice vinegar or fresh lime juice
  • 1 1/2 teaspoons soy sauce ** (I utilized reduced-sodium tamari)
  • Garnishes: handful of sliced fresh cilantro and red pepper flakes, to taste


  1. To prepare the rice, bring a big pot of water to boil. Include the rinsed rice and continue boiling for thirty minutes, lowering heat as essential to avoid overflow. Eliminate from heat, drain pipes the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, till you’re prepared to serve.
  2. Warm a big frying pan with deep sides over medium heat. Once it’s hot, include a couple teaspoons of oil. Prepare the onion, ginger and garlic with a spray of salt for about 5 minutes, stirring frequently. Include the asparagus and carrots and cook for 3 more minutes, stirring periodically. Then include the curry paste and prepare, stirring frequently, for 2 minutes.
  3. Put the coconut milk into the pan, in addition to 1/2 cup water and 1 1/2 teaspoons sugar. Bring the mix to a simmer. Minimize heat as essential to preserve a mild simmer and cook till the carrots and asparagus hurt and prepared through, about 5 to 10 minutes.
  4. Once the veggies are done cooking, stir the spinach into the mix and cook till the spinach has actually wilted, about 30 seconds. Eliminate the curry from heat and season with rice vinegar and soy sauce. Include salt and red pepper flakes (optional), to taste. Divide rice and curry into bowls and garnish with sliced cilantro and a spray of red pepper flakes, if you ‘d like.


Dish adjusted from my other Thai green curry dish.
* Green curry paste: Search For it in the Asian area of the supermarket. I like Thai Cooking area brand name. Not all Thai curry pastes are vegetarian, however this one is.
** Make it gluten complimentary: Make sure to utilize gluten-free tamari rather of routine soy sauce.
If you like this dish: Make sure to take a look at my other Thai-inspired dishes here!

▸ Nutrition Details

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