Spring Vegetable Thai Green Curry

By March 25, 2021 April 22nd, 2021 Gluten Free, Nut Free, Paleo, Vegan

Enjoy the bold, fresh flavors and spicy, sweet tastes of Thailand in this Spring Vegetable Green Curry.  Make it with just the vegetables or for a complete meal add chickpeas or chicken. 

I love Thai food.  Thailand is one of my favorite places to visit during the winter.  Fortunately I was able to be there for a month last February before the shutdown. We would have gone again this year if things were back to normal. Hopefully next year.

One of the best dishes in Thailand is Green Curry.  I love it! I make my Thai Shrimp and Vegetable Curry frequently.

Since it’s spring I decided to make green curry with spring vegetables; asparagus, carrots, spinach and scallions. I put in a little bit of white potatoes for starch. But you can leave them out or use sweet potatoes if you don’t eat white potatoes.

All the vegetables are simmered in an incredibly flavorful green coconut sauce.  It’s a simple recipe without too many ingredients. 

I don’t make my own curry paste the way they do in Thailand.  The ingredients are hard to find and it’s very time consuming.  When I took a cooking class in Thailand I made it fresh. It was really fun.

There are 2 really good green curry pastes you can buy in your supermarket or online.

For vegan’s Thai Kitchen makes a great tasting green curry paste with lots of flavor. It’s has a mild spicy taste.

Since I love spicy food I get Mae Ploy Green Curry Paste. It’s spicier and has the delicious umami flavor of fish sauce.

How To Make Spring Vegetable Thai Green Curry

Start by sautéing shallots. Add the green curry paste, scallions and garlic.

Once the garlic is fragrant add the coconut milk, fish sauce or gluten free tamari (for vegan) and coconut sugar along with the potatoes.  Let simmer for 5 minutes until the potatoes begin to get soft.

Add the asparagus and carrots.  Let simmer until almost tender. 

Once the vegetables are cooked mix in the chicken or chickpeas, if using.  Then add the spinach which only takes a minute to cook. 

Use already cooked chicken. You may have some on hand from a roasted chicken.  If not prepare the chicken before making the vegetables (recipe below). You can use the same pan.

This dish is light, fresh and full of the tangy savory, sweet and spicy tastes you love in Thai food. 

Make it as spicy or mild as you want.  Add chicken or chickpeas for more protein. It’s also really good with just the vegetables.

In Thailand they serve all their curries with rice. I find it satisfying enough served alone in a bowl, but rice is nice or coconut rice.

Enjoy the recipe this spring!

 

If you like this recipe you may also like these other curry dishes.

Thai Red Curry Noodles with Vegetables (Paleo, Vegan)

Thai Shrimp and Vegetable Curry 

Spicy Chickpea and Butternut Squash Curry with Turmeric and Coconut Milk

Print
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Spring Vegetable Thai Green Curry


  • Author: Ingrid DeHart
  • Total Time: 30 minutes
  • Yield: 2 servings 1x

Ingredients

Scale
  • 2 teaspoons coconut oil
  • 1 small shallot, thinly sliced
  • ½ cup scallions, sliced
  • 2 cloves garlic, minced
  • Pinch of sea salt
  • 12 tablespoons Thai green curry paste (vegan) or Thai green curry paste (spicy)
  • 1 can (14 ounces) coconut milk, full fat or simple
  • 1/2 cup water
  • 2 teaspoons coconut sugar
  • 1 tablespoon fish sauce or 2 teaspoons gluten free tamari or coconut aminos
  • 1 1/2 cups red potatoes cut into cubes
  • 2 cups asparagus (1 pound) tough ends removed and sliced into
    2-inch long pieces
  • 1 cup carrots, peeled and sliced on the diagonal into ¼-inch wide half moons
  • 8 ounces cooked chicken cubes* or 1 cup chickpeas
  • 2 cups packed baby spinach, roughly chopped
  • 1 ½ teaspoons fresh lime juice
  • Chopped fresh cilantro for garnish

*Cooking the Chicken (if using)


Instructions

  1. Heat the oil in a large skillet over medium-low heat. Add the shallots and cook, stirring frequently, until soft, about 2 minutes. If the shallots start to brown, reduce the heat to low.
  2. Add the scallions, garlic and green curry paste, and stir-fry for 2 minutes while separating the curry paste and mixing it with the vegetables.
  3. Add the coconut milk, water, fish sauce, tamari or coconut aminos and coconut sugar and bring to a gentle boil.
  4. Add potatoes, cover and simmer on low for 5 minutes.
  5. Add asparagus and carrots, cook until the vegetables are just about tender, about 3 minutes.
  6. Add chicken or chickpeas. Stir and simmer 1 minute more until heated through.
  7. Once the vegetables are done cooking, stir the spinach into the mixture and cook until the spinach has wilted, about 30 seconds.
  8. Remove the curry from heat and season with lime juice. Taste to adjust salt.
  9. Serve in bowls garnished with chopped cilantro.

Cooking The Chicken

  1. Heat a large skillet over high heat and add 1 tablespoon of oil. Sprinkle the chicken with salt, pepper, onion powder.
  2. Once skillet is hot, add the chicken and cook, stirring to brown evenly,  about 5 minutes or until lightly browned and cooked through, then remove to a plate while you cook veggies.
  3. After chicken cools, cut into bite size cubes.

 

Notes

If you don’t have already cooked chicken on hand prepare the chicken in the same pan before making the curry.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Cuisine: Paleo, Vegan, Gluten Free, Diary Free

Keywords: Thai green curry, green curry paste

 

 

 

 

 

 

 

 

 

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