Vegan green Thai curry

Vegan green Thai curry
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This is another quick and easy meal for 4. (look at the plastic ? )

ingredients for Vegan Thai green curry

Baby Sweetcorn and Sugarsnap peas

Slice the onions, peppers, baby sweet corn and mushrooms and gently fry in a little rapeseed oil,   no need to cook completely just enough to start the peppers releasing their  flavours.  Now add the tin of chickpeas (rinsed) , the tin of coconut milk and the jar of green Thai curry, stir several times and allow to simmer.

Now put enough Thai sticky rice for 4 into a pan of boiling water and boil until ready to drain.

Just as the rice is ready add the Sugar snap peas to the simmering vegan green curry and stir, they onlyneed heating through.

Add some freshly chopped coriander to the curry and serve with the rice.

Variations – this picture show red Thai curry sauce instead of green. but recipe the same.

cook all ingredients in wok

Vegan Green Thai Curry

cook all ingredients in wok

plant based thai green curry using off the shelf items

  • 1 tin Coconut milk
  • 1 jar Green thai curry paste (check its the vegan version)
  • 1 tin chick peas
  • 3 Peppers (red,yellow,green)
  • 1 punnet brown mushrooms
  • 2 onions
  • 1 packet baby sweetcorn (large handful)
  • 1 packet sugarsnap peas (large handful)
  • 1 cup fragrant Thai rice
  • 1 bunch of fresh coriander
  1. Slice the onions, mushrooms and baby sweet corn

  2. gently fry in a little oil to release the flavours

  3. add the coconut milk

  4. add the whole jar of green curry paste (how much depends on how spicy you like it)

  5. add the drained and rinsed chickpeas, stir and simmer

  6. cook enough rice for 4 in boiling water.

  7. Once the rice is ready, add the sugarsnap peas to the curry and stir and take off the heat. (sugarsnap peas will over cook and look gray)

  8. drain the rice and serve with the curry sprinkled with fresh coriander

the main photo we used red thai curry paste, same not so spicy as green

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Vegan Green Thai Curry

plant based thai green curry using off the shelf items
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Cuisine: plant based, Thai, vegan
Servings: 3 people

Ingredients

  • 1 tin Coconut milk
  • 1 jar Green thai curry paste check its the vegan version
  • 1 tin chick peas
  • 3 Peppers red,yellow,green
  • 1 punnet brown mushrooms
  • 2 onions
  • 1 packet baby sweetcorn large handful
  • 1 packet sugarsnap peas large handful
  • 1 cup fragrant Thai rice
  • 1 bunch of fresh coriander

Method

  • Slice the onions, mushrooms and baby sweet corn
  • gently fry in a little oil to release the flavours
  • add the coconut milk
  • add the whole jar of green curry paste (how much depends on how spicy you like it)
  • add the drained and rinsed chickpeas, stir and simmer
  • cook enough rice for 4 in boiling water.
  • Once the rice is ready, add the sugarsnap peas to the curry and stir and take off the heat. (sugarsnap peas will over cook and look gray)
  • drain the rice and serve with the curry sprinkled with fresh coriander

Notes

the main photo we used red thai curry paste, same not so spicy as green
Tried this recipe?Mention @thepbdad or tag #thepbdad!

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