[This Vegan Thai Green Curry post is sponsored by Birds Eye! All opinions are my own.]
This Vegan Thai Green Curry is fragrant, creamy and super nutritious! It makes the best quick and easy yet healthy dinner.
Why you’ll love this Vegan Thai Green Curry:
- it’s fragrant and aromatic
- it’s subtly spiced
- it’s packed with veggies
- it’s rich and creamy
- it’s full of flavour
- it’s warming and comforting
- it’s healthy and nutritious
- it’s made in one pot
- it’s gluten-free and refined sugar free
- it’s ready in 30 minutes!
How to make vegan Thai green curry paste
You can use shop-bought green curry paste, but I love to make my own!
- Add the coriander (cilantro), basil, lime juice, onion, garlic, ginger, curry powder, cumin and chili to a food processor.
- Whizz until smooth.
Tip: Add a splash of water if it’s having trouble mixing up.
To make this curry even easier to make, I decided to use Birds Eye Frozen Chickpea & Spinach Mix, which contains chickpeas, spinach, cauliflower and lentils.
I’m so happy to have discovered this product and wish it had been available when I was a student!
It’s amazing for lazy cooks as you can just go to your freezer and pour it in straight from the bag, which makes it so easy to add plant-based protein and fibre to dishes like this curry, as well as stir fries, warm salads or stews. Freezing the vegetables locks in the nutrients so it’s healthy too.
The vegetables and pulses cook straight from frozen in just 4 minutes and, as you don’t have to waste time preparing vegetables, opening and draining tins or soaking dried beans, this means you can focus on the fun parts of cooking!
You can also get Italian 3 Bean Mix and Mexican Bean Mix, so I’m excited to use them in my cooking too.
How to make this Vegan Thai Green Curry
Scroll to the bottom of the post for the full recipe.
Fry the curry paste and lemongrass for a few minutes until fragrant.
Tip: If you can’t get hold of lemongrass, substitute with pieces of lemon peel (cut large enough to remove before serving). If your shop-bought curry paste already has lemongrass in it, there’s no need to use it.
Add the coconut milk, stock cube, agave syrup, tamari and salt + pepper, along with 300 ml (1 ¼ cup) water.
Tip: Use a measuring jug to measure out the water.
Add the frozen vegetables.
- Leave to cook for about 10 minutes until the vegetables are cooked through and have had a chance to absorb the flavours.
How to serve this Vegan Thai Green Curry
How long does this Vegan Thai Green Curry keep for?
Leftovers keep well covered in the fridge for up to a couple of days – reheat in a pan on the hob (stove), adding some extra water if necessary.
For more vegan curries:
- Chickpea Korma Curry
- Chickpea Sweet Potato Peanut Curry
- Cabbage Potato Curry
- Tofu Katsu Curry
- Eggplant Chickpea Peanut Curry
- Chickpea Coconut Mango Curry
- Tofu Satay Curry
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 #rhiansrecipes on Instagram! Thank you.
Vegan Thai Green Curry (GF)
For the curry paste*:
- 30 g (1 oz) fresh coriander (cilantro) (stalks included)
- 30 g (1 oz) fresh basil
- 2 tablespoons lime juice
- 1 onion
- 2 garlic cloves
- 1 cm (½ inch) ginger , peeled
- 1 heaped teaspoon curry powder
- 1 teaspoon ground cumin
- Pinch cayenne chilli pepper to taste
For the curry:
- 1 tablespoon coconut oil (or sub vegetable or rapeseed oil)
- 1 stick of lemongrass , roughly chopped **
- 400 g (14 oz) tin of coconut milk
- 1 vegetable stock cube (ensure gluten-free if necessary)
- 1 teaspoon agave syrup (or sub any other sweetener)
- 1 tablespoon tamari (or soy sauce if not gluten-free)
- Salt + pepper to taste
- 450 g (16 oz) Birds Eye Frozen Chickpea & Spinach Mix
To serve (optional):
- Cooked brown or white rice
For the curry paste:
- Add all ingredients to a food processor and blitz until smooth - add a splash of water if it’s having trouble mixing up
For the curry:
- Heat up the oil in a large pan
- Add the curry paste and lemongrass and fry for a few minutes until fragrant
- Add the coconut milk, stock cube, agave syrup, tamari and salt + pepper, along with 300 ml (1 ¼ cup) water
- Bring to the boil, and add the frozen vegetables
- Leave to cook for about 10 minutes until the vegetables are cooked through and have had a chance to absorb the flavours
- Discard lemongrass pieces before serving
- Serve with cooked rice, if desired
- Leftovers keep well covered in the fridge for up to a couple of days - reheat in a pan on the hob (stove), adding some extra water if necessary
Thank you very much to Birds Eye for sponsoring this post, and thank you for supporting the brands that support Rhian’s Recipes!
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