During the week, it’s crucial for me to have quick and easy recipes that I don’t require me to spend much time in the kitchen and that work well to transport for lunch as well. But I also want meals that taste great and provide me with tons of satisfaction. And this recipe for Vegan Thai Green Curry fits all those criteria making it perfect for a weeknight meal!
Prepping this recipe
This recipe for vegan thai green curry is quick and easy even without needing to meal prep ahead of time. But there are definitely some steps you can take in advance to save yourself some additional time.
- Prep the veggies ahead. The most time consuming part of this recipe is simply getting everything chopped and diced. And even better, look for items that you can buy at the store already diced or sliced and ready to prepare.
- Cook the rice and quinoa ahead. Then simply reheat in a pan with a little oil or a microwave when you are ready to serve up the dish.
- Take on the go. Store the leftovers or prep up the entire recipe ahead and store in containers to take on the go. Then you can simply take with you on the go and reheat when you are ready to eat.
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Shopping this recipe
But before you can prep the recipe for vegan thai green curry, of course you need to shop for the ingredients. Most of the list is pretty standard stuff but there are a few that you may require a quick stop outside the grocery store or an online order.
- Tri-colored Quinoa
- Green Curry Paste
- Mung Bean Sprouts
Let’s start easy first. Quinoa is pretty much a supermarket basic nowadays and the white quinoa is pretty much standard everywhere. I personally prefer mixing in some of the red or black quinoa for a little more texture as well as some color variation in the dish. My suggestion is to look for the tri-colored version or make your own mix by combining equal portions of white and red quinoa. Here it is available from Amazon…
- Fair Trade Verified
Green Curry Paste
You definitely want to use a prepared green curry paste because making your own is likely complicated and includes ingredients that are difficult to find. Quality versions of green curry paste are definitely available at your local Asian mart that carries Thai ingredients.
You may find more commercial brands in your supermarket, but the flavor may vary significantly. Another option is buying it online from Amazon. Here’s a brand I recommend that I used recently to prepare my green curry dishes here on the blog.
Another note about curry paste. The product has a pretty long shelf-life. Be sure to store it in the refrigerator once you open it. Another option to extend its life is to portion it out and freeze it to use when you want to make curry. The recipe calls for using 1-2 T so my recommendation is to use a tablespoon to measure into an ice tray and freeze. Once the paste is frozen pop it out and store the cubes in a container in the freezer.
Mae Ploy Green Curry Paste, 35 oz $9.80
- No added MSG
- No preservatives
Mung bean sprouts
The mung bean sprouts are the only item you may have difficulty finding. Look in the produce section in your supermarket for sprouts or check your local organic market. Lentil sprouts and other sprouted legumes are often available now and you can substitute any sprouted lentil or bean in place of the mung beans.
The second option is to buy mung beans and sprout your own. Of course this option takes a little bit more time and thinking ahead. However, mung beans are pretty easy to sprout and you can have usable sprouts in about 48 hours.
Read more about sprouting your own legumes here in Sprouted Lentil Recipe and How to Grow Sprouts. Just make sure when buying mung beans to sprout, that they are suitable for sprouting. If they’ve been irradiated, they won’t easily produce sprouts.
- Ideal for sprouting
Easy Vegan Thai Green Curry with Quinoa Brown Rice
- 1/2 cup brown rice
- 1/2 cup tri‐color quinoa
- 1 T canola
- 2 cloves garlic
- 1 T fresh ginger grated
- 1 small white onion diced
- 2 medium carrots sliced
- 2 cup fresh snow peas cut in half
- 1 medium red bell pepper
- 2 cups sprouted mung beans*
- 1/2 cup water
- 1 cup coconut milk
- 1-2 T Thai green curry paste**
- 2 cups spinach leaves thinly sliced
- 1/2 cup basil leaves whole
- 1/2 tsp rice vinegar
- 1/2 tsp reduced sodium soy sauce
- Place 1⁄2 cup rice in 1 1⁄2 cup of water and bring to a boil. When it boils reduce the heat, cover and simmer for 15 minutes. Rinse the 1⁄2 cup of quinoa and set aside. When the rice has been cooking for 15 minutes, stir in the quinoa. If needed add a bit more water (start with 2 T). Cover and allow it to continue cooking for another 15‐20 minutes. When the rice and quinoa are cooked, turn off and leave it covered.
- While the rice is cooking, gather and prep all ingredients for the dish. Cut the onion and bell pepper into about 1⁄4” – 1⁄2” pieces, slice the carrots into rounds or half‐rounds around a 1/8-1/4” thick. The snow peas need to be trimmed and cut in half. Grate the ginger, using the large side of a grater and then chop it with a knife to get it a bit more minced.
- Heat 1 T of oil in a large skillet over medium high heat. When the oil is hot, add the onion and sauté for about 3 minutes. Add garlic and ginger and continue to sauté for an additional 60 seconds, stirring frequently. Next, add the carrot and red bell pepper cook for 3 minutes. Last, add the snow peas and cook for two minutes.
- Add the 2 T of curry paste to the veggies and cook for 2 minutes, stirring frequently. Add the coconut milk to the pan and 1⁄2 cup of water. Bring it to a gentle boil, reduce heat, cover and allow to cook for 5 minutes to soften the vegetables further. You want the vegetables cooked but still a bit crisp.
- When the vegetables are cooked, stir in the sprouted mung beans, fresh spinach, basil, soy sauce and rice vinegar and cook, just long enough to allow the greens to wilt.
- Serve up 3⁄4 cup of pilaf in a bowl and top with 1 1⁄4 cup of curry. Garnish with your choice of condiments.
Did you make this recipe for vegan thai green curry?
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