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Vegan Thai Green Curry

  • Author: Chef Serena Poon


1 ¼ C ​brown basmati rice, rinsed
2 ½ C water
2 TB fresh ginger, minced or finely chopped
3 ea garlic cloves, finely chopped or minced
1 ea small white onion (sweet onion okay too)
1 T avocado oil (or olive oil okay)
4 T Thai green curry paste (store bought or see below for recipe for homemade version)
14 oz coconut milk (use full fat for richer, creamier version; light coconut milk for a lighter version)
¼ C broth or water (can omit if want a heartier sauce)
2 tsp coconut aminos (gluten-free tamari, soy sauce, regular aminos also okay)
1 C baby spinach, rough chopped
1 C carrots, sliced
1 C broccoli florets
1 C snap peas
1 C asparagus, ends removed and cut into 2” pieces
Himalayan pink salt or sea salt, to taste
2 tsp fresh lime juice (or rice vinegar okay too)


You can use the above listed veggies, or substitute with what you have on hand. Here are a few suggestions: bell peppers, mushrooms (I love shiitakes), zucchinis, green beans, peas, bamboo shoots, bok choy


2 Thai chilies, chopped (for extra heat)​​
Fresh cilantro, rough chopped
Red pepper chili flakes
Extra firm tofu, cubed (please choose organic, non-gmo)
Protein of choice (chicken, fish, tempeh, shrimp)
Can use cauliflower rice, broccoli rice, quinoa, wild rice, etc instead of brown basmati rice
Chili garlic sauce or sriracha
Fresh basil or mint
Toasted nuts (cashews, etc)
Fresh lime juice and lime wedges


  1. Cook the rice in a rice cooker, according to the instructions with the brand you have; or cook stovetop using the ratio listed (1 ¼ c of rice to 2 ½ c of water). If cooking stovetop: in a large pot, bring the water to a boil over high heat. Add rice to the boiling water. Reduce heat to a simmer, cover pot and allow rice to cook for about 30-35 minutes or until the water is absorbed and the rice is fully cooked and fluff with a fork. Remove from heat and allow to cool.
  2. While the rice is cooking, place a large saute pan or skillet over medium-low heat and add oil.
  3. Sweat the ginger, garlic and onion with a touch of salt for about 3-4 minutes, or until the onion is slightly golden in color.
  4. If using vegetables such as carrots, broccoli, bell peppers, asparagus, add to the skillet and saute for 2-3 minutes.
  5. Add the curry paste and chilies (optional) and bring the heat up to medium. Stir frequently for 2 minutes.
  6. Pour the coconut milk (and optional broth) into the pan and bring mixture to a simmer, allowing the vegetables to cook until just tender, about 5-7 minutes.
  7. Once the vegetables are cooked, add in tofu (optional) to warm, and add the spinach and stir into the mixture until wilted and remove the curry from heat.
  8. Season the curry with the aminos (tamari or soy sauce), lime juice, lemongrass (optional), salt and pepper to taste.
  9. Serve over rice and add fresh herbs, pepper flakes, toasted nuts, lime wedges as garnish.
  10. Store cooled leftovers in the refrigerator for up to 3-4 days; in freezer for 3 weeks.


Ingredients for chili paste:

  • 2 green hot chilies (Thai chilies)
  • 1 tablespoon chopped shallots
  • 1 teaspoon chopped galangal
  • 1/2 teaspoon chopped kaffir lime rind
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped lemongrass
  • 1 tablespoon chopped krachai
  • 1/4 teaspoon roasted cumin seeds
  • 1/4 teaspoon roasted coriander seeds
  • 1/2 teaspoon salt


Combine ingredients in a food processor or blender and blend. Or, can use a mortar and pestle.