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!
Course Main Course, Side Dish
Cuisine Thai
Keyword vegan thai green curry paste, vegan thai green curry rice
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 323kcal
Author Rhian Williams


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 (1/2 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


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


*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


Calories: 323kcal