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Spring Vegetable Thai Green Curry

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


Spring Vegetable Thai Green Curry has the bold, fresh flavors & spicy, sweet tastes of Thailand. Make it alone or with chickpeas or chicken.


  • 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 for vegan 2 teaspoons gluten free tamari or coconut aminos
  • 1 1/2 cups red potatoes or small white turnips 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, cut into strips or 1 can chickpeas, rinsed and drained (optional)
  • 2 cups packed baby spinach, roughly chopped
  • 1 ½ teaspoons fresh lime juice
  • Chopped fresh cilantro for garnish

*Cooking the Chicken (if using)


  1. If you’re using chicken and don’t have already cooked chicken on hand prepare the chicken before making the curry (see directions below), if not skip this step.
  2. 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.
  3. 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.
  4. Add the coconut milk, water, fish sauce, or tamari and coconut sugar and bring to a gentle boil.
  5. Add potatoes, cover and simmer on low for 5 minutes.
  6. Add asparagus and carrots, cook until the vegetables are just about tender, about 3 minutes.
  7. Once the vegetables are tender, add chicken or chickpeas. Stir and simmer 1 minute more until heated through.
  8. Finally stir the spinach into the mixture and cook until the spinach has wilted, about 30 seconds.
  9. Remove the curry from heat and season with lime juice. Taste to adjust salt.
  10. Serve in bowls garnished with chopped cilantro.

Cooking The Chicken

  1. Heat 1/2 tablespoon coconut oil in a large skillet on medium heat. once hot, add the chicken and cook, stirring to brown evenly, about 5- 6 minutes or until lightly browned and cooked through, then remove to a plate while you prepare the rest of the curry. Use the same pan and follow the recipe above.
  2. After chicken cools, cut into bite size cubes and add to the curry as indicated above.



Nutrition information is without chicken or chickpeas.

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