Vegetarian Thai Green Curry Recipe

I may just inform that my body needed relaxation and a hearty dose of anti-inflammatory, disease-fighting meals.

So of course, this Thai green curry was on the dinner menu. It’s vegetarian and SO easy to make!

And wager what? It works. I make this recipe and my healing chicken soup every unmarried time I’m feeling underneath the elements. The subsequent day I get up feeling slightly higher. Thus, this recipe used to be topped the identify ‘therapeutic thai green curry’… with a few other descriptors in there too, I assume.

Before we get into simply how amazing and fantastic this recipe is, I need to let you know that 1) you don’t completely want to have lemongrass to make this dish fabulous and b) I need you to make this recipe in an instant. I SAID IMMEDIATELY. OK?

vegetarian thai green curry in a pot

What is green curry?

Green curry is a very talked-about curry dish in Thai delicacies and differs from both purple and yellow curries as a result of its colourful color & flavors. Thai green curry paste will get its colour from green chilies and herbs like cilantro and Thai basil. Traditional green curry paste too can have lemongrass, garlic, shallots shrimp paste and even more herbs and spices.

In my tackle Thai green curry we’re using many of the ones delicious, nourishing ingredients, but are simplifying a little bit by using store bought green curry paste.

Is it spicy?

Nope! Between pink, yellow and green curry, green is considered the mildest (with red being the most up to date). However, there are all the time easy tactics to spice it as much as your taste desire!

The therapeutic powers of this Thai green curry

Not only is this Thai green curry recipe scrumptious, nevertheless it’s also chock stuffed with anti-inflammatory components making it absolute best for winter and cold season.

thai green curry recipe with rice in a bowl on a linen

What you’ll need to make vegetarian Thai green curry

Besides being vegan and gluten loose, this comforting Thai green curry is filled with the most delicious flavor mixture I believe I’ve ever tasted. I could proclaim my love for it over and over again, and for those who agree with me for recipes, then you realize you want to make it too. Here’s what you’ll wish to make it:

Customize this recipe

Good news: this Thai green curry recipe is super simple to customise with elements you've got on-hand! Here are tips and swaps I will counsel:

thai green curry with chickpeas and rice in two bowls on a linen

Storing & freezing tips

In the refrigerator

In the freezer

So what are you looking ahead to? It’s time to make this fabulous dish. I like to do it for meal prep and cook everything up on a Sunday for myself, then divide into containers. I’ve additionally included a very simple recipe for a scrumptious toasted coconut brown rice that I believe pairs neatly with the curry.

More healthy curry recipes to try

Get all of our scrumptious curry recipes here!

I'm hoping you all love this vegetarian Thai green curry recipe! If you are making this recipe, you should definitely rate the recipe and depart a remark beneath, or take a pic, add it to Instagram and tag #ambitiouskitchen! xoxo love you guys.

Healing Lemongrass Chickpea Thai Green Curry

4.93 from 53 votes

Prep Time 15 mins

Cook Time 45 minutes

Total Time 1 hour

Wonderful Thai green curry recipe made with fragrant lemongrass, healing ginger, garlic & turmeric, and a spice up of plant-based protein from chickpeas. This vegetarian Thai green curry is without equal bowl of healthy convenience meals to devour when you find yourself feeling under the elements and is scrumptious with coconut infused brown rice!

  • For the brown rice:
  • 1 teaspoon coconut oil
  • 1 cup raw quick grain brown rice
  • For the Thai green curry:
  • 2 teaspoons olive oil or coconut oil
  • 3 cloves garlic, minced
  • 3/4 cup diced green onion
  • 2 stalks lemongrass, smooth white inner bulb only, minced
  • 1 heaping cup diced carrots (about 3 huge carrots)
  • 1 tablespoon freshly minced ginger
  • 3 tablespoons finely diced recent basil
  • 2 tablespoons green curry paste
  • 1/2 teaspoon turmeric (or 1/2 tablespoon freshly flooring turmeric)
  • 1 (15 oounce) can lite coconut milk
  • 1/2 cup vegetarian broth (or water)
  • 1 (15 ounce) can chickpeas, rinsed and tired
  • 1 tablespoon gluten free soy sauce (or coconut aminos)
  • 1 lime, juiced
  • 1/2 teaspoon salt, plus more to style
  • 1 purple bell pepper, thinly sliced
  • 1 cup frozen peas
  • To garnish: Cilantro, green onion & hot sauce
  1. To make the brown rice: Add one cup of brown rice to a pan in conjunction with 1 teaspoon of coconut oil. Toast rice over medium heat for 5 mins until aromatic. Next and 2 1/2 cups of water to a pot; convey to a boil, then reduce heat to low, cover and simmer for roughly 45 mins.

  2. Heat oil in a big pot over medium prime warmth. Once oil is scorching, upload in garlic, green onion, lemongrass, carrots, contemporary ginger, and diced fresh basil. Stir fry for roughly Five minute till the onions start to somewhat brown. Next upload in green curry paste and turmeric and stir for 30 seconds to unencumber flavors.

  3. Add in coconut milk, vegetarian broth, chickpeas, soy sauce, lime juice, salt and red bell pepper. Stir smartly to combine. Bring to a boil, then scale back heat to low and simmer uncovered for roughly 20 minutes, or until carrots are comfortable. Right before serving, stir in frozen peas. Taste and modify seasonings as essential.

  4. Serve over brown rice in a bowl and garnish with fresh cilantro, green onion and a dash of scorching sauce in the event you like things spicy. Serves 4.

*You can omit the lemongrass and nonetheless get fabulous flavor! I know it can also be difficult to seek out. I usually get mine from Whole Foods.

If you want more protein in this dish, upload any other can of chickpeas, or when you don't seem to be vegetarian/vegan, you'll be able to add 1/2 pound of chopped cooked rooster breast.

To freeze: make sure you not overcook the vegetables. Let the curry cool utterly earlier than shifting to a freezer protected bag or container. Freeze for up to 2 months. I would now not counsel freezing the curry with rice.

To reheat: thaw the curry within the refrigerator. While the curry is thawing, be happy to make the coconut brown rice, cauliflower rice or quinoa to serve with it. Reheat at the stovetop or in the microwave for 2 minutes till heated through.


Servings: Four servings

Serving measurement: 1 serving

Calories: 389kcal

Fat: 12.7g

Carbohydrates: 42.1g

Fiber: 11.5g

Sugar: 5.1g

Protein: 12.2g

You May Like Also

  • Ambitious Kitchen Favorites
  • Ambitious Kitchen Favorites
  • store bought green curry paste
  • how else lemongrass is commonly used here
  • Vegan & Gluten Free Curry Chickpea Pot Pie with Sweet Potato ‘Crust’
  • Nourishing Yellow Chickpea Pumpkin Curry with Coconut Brown Rice
  • Chopped Thai Chickpea Salad with Curry Peanut Dressing
  • Curry Roasted Cauliflower Sweet Potato Salad
  • Thai Peanut Coconut Cauliflower Chickpea Curry
  • One Pot Vegan Coconut Curried Brown Rice with Tofu
  • Butternut Squash, Chickpea & Lentil Moroccan Stew
  • Vegan Curried Pumpkin Lentil Soup
  • Chipotle Black Bean Roasted Veggie Enchilada Casserole
  • Vegan Curry Chickpea Salad Collard Wraps
  • Curry Roasted Cauliflower Sweet Potato Salad (whole30, vegan & gluten free)
  • One Pot Vegan Coconut Curried Brown Rice with Tofu
  • THE AK DINNER PARTY IS HERE and you're invited! th
  • SHE'S HERE! that vday cake I've been testing is fi
  • the best dal ever 🧡 my girl @dadaeats came out
  • i don’t pay attention to football, I pay attenti
  • these no-bake protein bars are like an almond joy
  • hands down best chocolate chip cookie ever. yup, i
  • dyk these GF & DF blender pancakes are the 4th mos
  • comfort dinner idea 💡 one pot moroccan-inspired