Veggie Green Thai Curry: when your brother decides to stop eating meat (gluten, dairy, nut, soy, meat free).

I LOVE curry! All kinds. I usually opt for a combination of dry spices like ginger, turmeric, and chili peppers because it’s what I have in the cupboards. More of an Indian style curry. But it wasn’t satisfying my craving, so I decided to buy curry paste. More of a Thai style curry. Spoiler alert: definitely worth it. What’s the differences between curries you’re wondering, check this out.


There are a ton of curry paste options out there. Depending on where you live, you may have 10 to choose from or 2 like me. But guess what? You can always make your own. Mind blown. One day I’ll get there, but for now Thai Kitchen works for me.

Alright, time for a quick lesson. While I was living in Colombia, my roommates and I would switch out making dinner for each other, less cooking and family meals. Win-win. For one of my turns, I decided to make curry and trying to respect the fact that one of my roommates hated spicy food I chose the least spicy paste, green. Or so I thought. Turns out green curry is the spiciest…oops. Backwards right? One very unhappy roommate later, now we know. Spice level increase: yellow, red, green.

Good news, for this recipe you can choose whichever one you want to use. All will work! I love spice, so I chose green, but pick your poison. And if you’re a real spice lover like me, the green paste is not even that spicy, so add some serrano or jalapeño peppers to your mix to spice it up.

You can pretty much choose what ever veggies, meat, and starches you want: why I love curry. The options are endless. Of course, certain choices are more traditional than others, but who’s to tell you no? Not me. Have at it.


This recipe is easy to make up at home and healthier than takeout. It is also vegetarian, vegan, and gluten free for everyone to enjoy.

What you need:

1 cup jasmine rice
1 tablespoon olive oil
1 medium white or yellow onion, chopped
Salt to taste
1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
4 cloves garlic, pressed or minced
3-4 slices serrano pepper, diced
1 red bell pepper, cubed
1 yellow, orange or green bell pepper, cubed
15 baby carrots, cut lengthwise x2
1 poblano peppers, cubed
1 small yellow squash, cut into rounds and then quartered
1 small zucchini, cut into rounds and then quartered
1 small head broccoli, chopped
10 mushrooms, largely chopped
1 4oz jar Thai green curry paste
1 can (14 ounces) regular coconut milk*
3 medium potatoes, cubed and boiled**

Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce

*Use FULL FAT, otherwise it’ll be watery and gross
**Switch out for your choice of meat. Cook it prior to adding.

What to do:

To cook the rice, read the instructions, come on y’all. But for you lazy peeps: 1 to 1.5 rice to water ratio. Place in a pan, throw in some salt if you so please, and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes (alright here is where you should really look at the bag, no actually, different rices cook for different times). Remove from heat, let the rice rest for 5 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.

To make the curry, warm a large pan with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger, garlic, and serranos and cook until fragrant, about 30 seconds, while stirring continuously.

Add the all veggies except mushrooms. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.

Add mushrooms and stir. Then add the coconut milk and stir to combine. Mix in potatoes and season with salt and pepper. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the veggies have softened to your liking, about 5 to 10 minutes, stirring occasionally.


Remove the pan from the heat . Add salt to taste. If the curry needs a little more punch, add ½ teaspoon more tamari. For more acidity, add ½ teaspoon more rice vinegar.

Pour curry over rice and enjoy! If you’d so please, garnish with chopped cilantro and a sprinkle of red pepper flakes. For more spice, add sriracha or chili garlic sauce.


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