Green thai curry

Blow away winter blues and take a trip to Southeast Asian shores with a hearty, nutritious bowl of (completely vegan) Thai curry.

Green thai curry

Serves 4 Prep time 10 Cook time 45

Vegetarian Vegan Gluten-free


  • 1 onion
  • 3 garlic cloves
  • 1 tablespoon of Thai green curry paste
  • 400ml can of coconut milk (low fat can also be used)
  • 1 lemongrass stalk, bashed
  • 1 teaspoon of maple syrup
  • 1 tablespoon of tamari or soy sauce
  • Handful of fresh basil leaves - chopped
  • 1 red chilli, chopped
  • Salt and pepper to taste
  • Use any veggies you like. We have opted for:
  • 3 courgettes - cut into bite sized pieces
  • 2 carrots - cut into bite sized pieces
  • 4 sticks of asparagus - cut into pieces
  • 1 small aubergine - cut into bite sized pieces
  • Squeeze of lemon juice
  • Tablespoon of olive oil
  • 240g white of brown rice


  1. Chop your onion and garlic and place them in a pan over a medium heat with a tablespoon of olive oil, cooking for 8-10 minutes until soft.
  2. Add in the curry paste and stir well before cooking for another few minutes.
  3. Set your rice to boil following the instructions on the packet.
  4. Add in your coconut milk, bring the pan to the boil and add in your lemon grass, maple syrup, lemon juice, tamari, courgette, aubergine, and carrots.
  5. Reduce the temperature and let simmer for 25-30 minutes, adding the asparagus in 5-minutes before the curry is finished cooking.
  6. Once everything is cooked through, remove the lemon grass stalk and serve up alongside your rice with a sprinkle of chopped basil leaves, chilli, salt and pepper.

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