Vegan Thai Green Curry Recipe

Vegan Thai Green Curry Recipe

Simple-to-make, this warming vegan Thai green curry recipe is perfect for cooler days and packed with vegetables, great for a cosy family night in.

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Total Time: 45 minutes

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 4

Rating:  

Total Time: 45 minutes

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • For the rice:
  • 52.5 52.5 g Jasmine rice
  • 50 50 ml water
  • For the curry:
  • 81.25 81.25 ml water
  • 3 3 g grated fresh ginger
  • 125 125 g peeled sweet potatoes, chopped into 2cm pieces
  • 100 100 ml low-fat coconut milk
  • 1 1 Tbsp vegan green Thai curry paste
  • 0.125 0.125 Tbsp maple sugar
  • 1 1 Tbsp pure Canadian maple syrup (preferably amber for its rich taste)
  • 0.0625 0.0625 tsp sea salt
  • 0.0625 0.0625 tsp chilli flakes
  • 0.5 0.5 Tbsp lime juice
  • 2.5 2.5 fresh asparagus, washed and ends cut off
  • 22.5 22.5 g roasted cashew nuts
  • Handful of fresh coriander, roughly chopped

Method

To make the rice:

  1. Start making the rice first.
  2. Put the rice and water in a pan.
  3. Stir and bring to a boil, once boiling, cover and reduce to low and simmer, until all the water is gone. This should take about 15 minutes.

To make the Thai curry:

  1. Preheat oven to 180c.
  2. Put the asparagus onto a baking tray then drizzle maple syrup on top.
  3. Roast the asparagus for 10 minutes, until tender but still firm. Put to one side.
  4. In a large pan, add 125ml of water, ginger and sweet potatoes over medium heat.
  5. Bring to a simmer and once simmering, cover with a lid and cook for 8 minutes.
  6. While the potatoes are cooking, in a separate bowl, mix the coconut milk, curry paste, the maple sugar and chilli flakes until smooth.
  7. Once the 8 minutes are up, add the coconut milk mixture and stir well in the pan.
  8. Bring it back to a simmer and cook another 5 minutes.
  9. Add the lime juice, stir and heat through for about 30 seconds.

To serve:

  1. Plate a portion of rice and then add curry sauce.
  2. Top with the roasted asparagus and the cashew nuts.
  3. Sprinkle the chopped fresh coriander on the top to serve.

Looking for more flavoursome plant-based curries for easy and healthy vegan dinners?

Here are 20 of our favourite vegan curry recipes

Written by

Maple From Canada

Maple from Canada is the official UK website and brand for Québec Maple Syrup Producers (QMSP). Québec supplies 72% of the world’s maple syrup and is home to more than 11,300 maple syrup producers.

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