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Vegan Thai green curry recipe

Vegan Thai green curry recipe

6 ratings

This Vegan Thai green curry is 1 of your 5-a-day, a source of protein and has less fat and saturates than a typical coconut milk-based curry. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 866 calories / serving
  • Healthy

Ingredients

  • 300g easy-cook brown rice
  • 3 tsp olive oil
  • 250g asparagus, woody ends trimmed
  • 1 garlic clove, finely chopped
  • 200g green Thai curry paste
  • 300ml light coconut milk
  • 1 aubergine, diced
  • 1 small courgette, sliced into rounds
  • 150g pack edamame beans (optional)
  • 1 tbsp reduced-salt soy sauce, plus 1 tsp
  • ½ lime, juiced, plus wedges to serve (optional)
  • 396g pack firm tofu, diced
  • 1 red bird’s-eye chilli, thinly sliced (optional)
  • 10g fresh Thai basil leaves or coriander, roughly chopped
If you don't have aubergine, try using courgettes

Each serving contains

  • Energy

    2240kj
    866kcal
    43%
  • Fat

    18g 26%
  • Saturates

    6g 30%
  • Sugars

    7g 8%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 68.1g Protein 22.5g Fibre 6.7g

Method

  1. Cook the rice to pack instructions. Meanwhile, put a baking tray in the oven and preheat it to gas 6, 200°C, fan 180°C. Put 1 tsp oil on the tray and arrange the asparagus in an even layer. Roast for 8 mins, turning the asparagus once until lightly browned and just tender.
  2. Heat 1 tsp oil in a large saucepan over a medium-low heat, add the garlic and cook for 2 mins until lightly golden. Add the curry paste and cook for a further 2-3 mins until very fragrant. Stir in the coconut milk and 100ml water. Add the aubergine and courgette, cover and simmer over a low heat for 3 mins. Stir in the edamame beans (if using), 1 tbsp soy sauce and the lime juice.
  3. Meanwhile, heat 1 tsp oil in a nonstick frying pan over a medium-high heat until hot. Add the tofu and fry for 5 mins until golden brown on all sides. Season with 1 tsp soy sauce and black pepper. Scatter the tofu over the curry. Divide between 4 bowls and top with the asparagus. Garnish with the chilli (if using) and basil, and serve with the rice.
See more Vegan recipes

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