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    Home » Recipes » Recipes

    Thai Green Curry Rice (Vegan + GF)

    Last updated - July 15, 2021; Published - April 20, 2017 By Rhian Williams 2 Comments

    Jump to Recipe Print Recipe

    Say goodbye to uninspiring dinners with this Thai Green Curry Rice - it's really easy to make, nutritious, and unbelievably delicious!

    Thai Green Curry Rice (Vegan + GF)

    I've actually been making this Thai Green Curry Rice for several months now, but only just managed to be organised enough to take some pictures of it for the blog!

    I'm excited to share this recipe here as I've made it for various friends and family members and everyone's really loved it, so I'm hoping you will too.

    I became inspired to make this dish when I saw a Thai green curry fried rice in the frozen food aisle at my local supermarket and just knew I had to recreate it at home!

    Thai Green Curry Rice (Vegan + GF)

    This dish is wonderfully easy to make and definitely doesn't disappoint flavour-wise: it's aromatic thanks to the coriander, basil, lemongrass, lime, garlic and ginger, subtly spiced thanks to the curry powder, cumin and chilli, and rich and satisfying thanks to coconut milk and coconut oil.

    It's also healthy and nutritious thanks to fibre- and protein-rich edamame beans and veggies.

    Thai Green Curry Rice (Vegan + GF)

    The base of this dish is Thai green curry paste - I love to made my own because it's fresher (so more flavoursome) but you can use any shop-bought one too and it will work fine.

    Then all you need to do is heat it up and add the rice (I used Thai Jasmine rice but you could also use brown rice if you prefer) along with your vegetables of choice and just leave it to cook away, so simple!

    You can use whatever vegetables you want - I used baby corn but French beans and mange tout would also work well. And whilst I used edamame, I think chickpeas could also work really well here. The world is your oyster!

    Thai Green Curry Rice (Vegan + GF)

    Since this is so easy to make it makes a lovely quick dinner, but works equally well for serving guests. I really like to eat this with a fruity salad, such as this:

    • Papaya Mint Lime Salad
    • Thai Mango Salad
    • Mango Daikon Radish Mint Salad

    If you've got lots of people to feed and require more dishes, may I also recommend this tofu satay?

    Thai Green Curry Rice (Vegan + GF)

    For more yummy rice recipes, check out my:

    • Miso Brown Rice Soup
    • Yellow Turmeric Rice
    • Portuguese Tomato Rice
    • Chickpea Pumpkin Biryani
    • Pineapple Fried Rice

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

    Helpful tools to make this Thai Green Curry Rice:

    food processor

    blender

    hand-held stick blender

    measuring jug

    Thai Green Curry Rice (Vegan + GF)

    Thai Green Curry Rice (Vegan + GF)

    Say goodbye to uninspiring dinners with this Thai Green Curry Rice - it's really easy to make, nutritious, and unbelievably delicious!
    3.80 from 5 votes
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: Thai
    Keyword: vegan thai green curry paste, vegan thai green curry rice
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4
    Calories: 323kcal
    Author: Rhian Williams

    Ingredients

    For the curry paste*:

    • 30 g (1oz) fresh coriander (cilantro) (stalks included)
    • 30 g (1oz) fresh basil
    • Juice of 1 lime
    • 1 onion
    • 2 garlic cloves
    • 1 cm (½ inch) ginger, peeled
    • 2 heaped teaspoons curry powder, to taste
    • 2 teaspoons ground cumin
    • Chilli powder, to taste
    • Salt + pepper, to taste

    For the rice:

    • 1 tablespoon coconut oil (or sub vegetable or rapeseed oil)
    • 3 tablespoons curry paste (if using shop-bought curry paste, the amount you need to use will vary depending on the brand and ingredients used)
    • 1 stick of lemongrass**, roughly chopped
    • 225 g (1 cup) uncooked Thai Jasmine rice
    • 1 vegetable stock cube (ensure gluten-free if necessary)
    • Salt + pepper, to taste
    • 1 teaspoon agave syrup (or sub any other sweetener)
    • 230 ml (1 cup) tinned coconut milk***
    • Few handfuls of edamame beans
    • 175 g (6oz) baby corn, cut in half

    Instructions

    For the curry paste:

    • Add all ingredients to a food processor or a blender (a hand-held blender also works well) and blitz until smooth

    For the rice:

    • Heat up oil in a large pan
    • Add curry paste and lemongrass and fry for a few minutes until fragrant
    • Add the rice and fry for a few minutes until rice becomes translucent
    • Add the stock cube, salt + pepper, agave syrup, coconut milk, edamame beans and baby corn, along with enough water to just cover and mix well
    • Bring to the boil, and once boiling, turn down the heat, and keeping the lid firmly on, cook on a low heat for 15 minutes
    • Once turning off the heat, let the rice sit for 5-10 minutes before serving
    • Leftovers keep well covered in the fridge for up to a couple of days. Reheat in a frying pan on a low heat with a lid or in the microwave

    Notes

    *Leftover curry paste keeps well in the freezer
    **If you can't get hold of lemongrass, substitute with the juice and zest of half a lemon instead. If your shop-bought curry paste already has lemongrass in it, there's no need to use it
    ***Add more coconut milk for a richer flavour
    Nutrition Facts
    Thai Green Curry Rice (Vegan + GF)
    Amount Per Serving
    Calories 323
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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      Recipe Rating




    1. Liz

      April 30, 2018 at 10:55 pm

      5 stars
      Can I make this without the coconut milk?

      Reply
      • Rhian Williams

        April 30, 2018 at 11:06 pm

        Yes!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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