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Thai Green Curry with Jasmine Rice and Cashew Nuts

Vegan Thai Green Curry

This super speedy vegan Thai green curry is great for when you want a delicious, nutritious and colourful meal on the table fast. Serve it with fragrant jasmine rice and crunchy toasted cashew nuts.

It’s a rare day in the Tin and Thyme household when we order a takeaway. Most of the time it’s not only a lot cheaper to make your own, but it can be quicker too. This Thai green curry with jasmine rice and cashew nuts is a breeze to make and can be rustled up and on the table well before any takeout is likely to arrive.

For those times when life takes over and all you want is to order a tasty takeaway, I’ve teamed up with Veetee to offer an alternative. An even tastier fakeaway. And it’s a lot healthier too.

Veetee Rice

Veetee offer a range of rice products, from reheatable to cook-from-scratch. You can find them in Waitrose, Tesco, Morrisons, Asda and Amazon. I’ve tried a couple of their heat & eat microwavable packs and they can be a real life saver when time is tight and energy is low. I don’t have a microwave, but that’s not a problem as they can also be quickly heated in a pan on the hob.

However, I’m not sure this is a particularly environmentally friendly way to cook rice. So, although I tried the heat & eat rice for the purposes of this post, I prefer to cook mine from scratch.

Thai Green Curry with Jasmine Rice and Cashew Nuts

I’ve got a recipe for a super speedy, healthy and delicious Thai green curry for when I want a takeaway but decide to fake it instead. As it’s such a favourite with us, we have a tub of Thai green curry paste living in the fridge, but you could, of course, always make your own. You might need to invest a bit more time though.

Veetee Thai Green Curry

What vegetables go into it, rather depends on what happens to be in the house at the time. But it’s good to have a couple of complimentary colours to liven things up. Here, I’ve used calabrese, carrot and courgettes, but cauliflower, peppers, green beans or baby sweetcorn would work wonderfully well too.

Prepare the veg before you start cooking if you can, as you’ll need to add them quite quickly, one after the other.

Thai Green Curry

Golden toasted cashew nuts are a must; they’re not only delicious, but provide a welcome crunchy contrast and a protein element to the meal. Veetee’s Thai jasmine rice offers the perfect accompaniment. It’s both fragrant and sticky and is virtually ready to go. A two minute blast in the microwave or a quick stir-fry to heat it up and it’s ready to receive a ladleful of luscious Thai green curry.

You can, of course, cook the rice from scratch which would make this Thai green curry even cheaper. It would also be more environmentally friendly. Just put the rice on to cook before you start preparing the veg and it will be ready by the time you’ve cooked the curry.

Other Rice Recipes You Might Like

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Vegetarian Thai Green Curry with jasmine rice and cashew nuts.

Thai Green Curry – The Recipe

Vegan Thai Green Curry
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Thai Green Curry with Jasmine Rice and Cashews

This super speedy vegetarian vegan Thai Green Curry is great for when you want a delicious, nutritious and colourful meal on the table fast. Serve it with fragrant jasmine rice and crunchy toasted cashew nuts.
Prep Time8 mins
Cook Time12 mins
Total Time20 mins
Course: Main Course
Cuisine: South-East Asia, Thai
Keyword: curry, rice
Servings: 4 people
Calories: 713kcal
Author: Choclette


  • 2 tbsp rapeseed oil
  • 2 banana shallots - peeled & sliced
  • 1 carrot - scrubbed, topped & tailed
  • 1 head calabrese / broccoli - washed
  • 1 courgette - washed, topped and tailed
  • 1 clove garlic - finely chopped
  • 8 Kaffir lime leaves
  • 400 g tin coconut milk
  • 1 heaped tsp thai green curry paste (make sure it's vegetarian)
  • 1 tsp tamari
  • 300 g Jasmine rice or two Veetee Thai Jasmine Rice packs
  • 50 g cashew nuts


  • Prepare all the veg first, so it's ready to go. Julienne the carrots fairly thickly or slice thinly. Peel the calebrese stem and chop into sticks. Divide the rest into florets. Half the courgette lengthways then slice fairly thickly.
  • Heat the oil in a large pan or wok over moderate high heat.
  • Stir fry the shallots for a minute.
  • Add the carrots to the pan and stir fry for a couple of minutes.
  • Add the calebrese stem slices to the pan and stir fry for a minute, followed by the florets.
  • Add the courgette slices and stir-fry for another minute.
  • Add the coconut milk, garlic, curry paste, lime leaves and tamari. Bring to a boil. Cover and simmer for about 5 minutes when the veg should be tender, but still have a bit of bite to it.
  • While the curry is cooking, dry fry the cashew nuts in a pan over medium heat, stirring occasionally, until golden.
  • Heat the rice according to the pack's instructions (2 mins in a microwave, or slightly more on a stove top).
  • Serve the curry over the rice and scatter the cashews on top.


Best to have all the veg prepared beforehand.
To serve two, halve the quantity, or do as we do and keep half in the fridge for the following night.
I've allowed 75g of dry rice per portion.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.


Calories: 713kcal | Carbohydrates: 85g | Protein: 15g | Fat: 38g | Saturated Fat: 23g | Sodium: 170mg | Potassium: 1131mg | Fiber: 9g | Sugar: 10g | Vitamin A: 3632IU | Vitamin C: 149mg | Calcium: 131mg | Iron: 5mg


I’m sending this Thai green curry to Jac over at Tinned Tomatoes for Meat Free Mondays.

I got the Calabrese, carrots and shallots in my veg box, so as these are all in season now, I’m sending this recipe off to Feeding Boys for Simple and in Season.

Post commissioned by Veetee to create a recipe using some of their products. I was not expected to write a positive review and all opinions are, as always, my own.


  1. Dannii @ Hungry Healthy Happy

    21st March 2016 at 11:02 am

    We love Thai curries. We did a cooking course when we were in Thailand last year and learnt to make the BEST curry.

    • Choclette

      21st March 2016 at 1:11 pm

      Oh I am so jealous of your Thai cookery course Dannii, I bet it was brilliant. How did they fare with vegetarian food?

  2. Lucy Parissi

    21st March 2016 at 11:04 am

    So long since I made Thai Green Curry! I love it though – just the right blend of comfort and spice. Yum!

    • Choclette

      21st March 2016 at 1:09 pm

      So right Lucy. It’s definitely one of our favourites.

  3. swayam

    21st March 2016 at 11:05 am

    I love Thai fact Thai anything. There is nothing quite like homemade curry paste though

    • Choclette

      21st March 2016 at 1:07 pm

      I do agree with you homemade curry pastes are best. But when a good quality bought one can be good for times when you need food fast.

  4. Isabella

    21st March 2016 at 11:11 am

    I adore thai food, it is so fragrant and delicious. I love the look of this recipe, you could easily have all of your five a day having this for dinner! And any excuse to eat cashews….yum!

    • Choclette

      21st March 2016 at 1:05 pm

      Thanks Isabella. A good flavoured rice and toasted cashews definitely make a big difference.

  5. Ramona W

    21st March 2016 at 11:32 am

    Thai curries are my favorite!! This looks great… I want to just dive into the bowl and eat!

    • Choclette

      21st March 2016 at 1:04 pm

      Thanks Ramona. I give you full permission to do so.

  6. Revathi Palani

    21st March 2016 at 12:06 pm

    I am a big time fan for Thai curries. Yours looks beautiful and I would be more than happy to complete the whole bowl 🙂

    • Choclette

      21st March 2016 at 1:03 pm

      Haha Revathi, I like your enthusiasm. I think you might find it a bit of a struggle to eat it all in one sitting, but …. 😉

  7. Priya

    21st March 2016 at 12:39 pm

    Yummlicious and healthy thai curry! Bookmarking so that I can try it out soon..

    • Choclette

      21st March 2016 at 1:02 pm

      Thanks Priya, it’s one of my favourites. Do let me know how you get on if you do try it.

  8. Kerry at Kerry Cooks

    21st March 2016 at 1:49 pm

    Ooh this looks delish. I always like making thai curry but I never manage to do a good job with nice rice so thanks for the tip!

    • Choclette

      21st March 2016 at 3:21 pm

      If you find rice at all difficult Kerry, then Veetee maybe the one for you 🙂

  9. Glamorous Glutton

    22nd March 2016 at 12:04 pm

    I love Thai Green Curry, such great flavours. I often use Vetee rice, as you say it can be a great last minute life savour. GG

    • Choclette

      22nd March 2016 at 12:12 pm

      Thanks GG. I always seem to think I ought to like red thai curry more, but I don’t 😉

  10. Katie

    22nd March 2016 at 1:19 pm

    Love a good fakeaway recipe and this looks lush! Those rice pouches are amazing… I confess I use them an awful lot these days to cut down on the washing up and fannying around. Thanks so much for hooking up with Simple and in Season 🙂

    • Choclette

      22nd March 2016 at 2:35 pm

      Thanks Katie. Using the rice did make for a super quick meal, which is sometimes just what is needed.

  11. Susan

    22nd March 2016 at 1:20 pm

    Great dish! We’ve been eating more meatless meals in the grey cottage … this is right up our alley!

    • Choclette

      22nd March 2016 at 2:36 pm

      Thanks Susan, good to hear from you. If it’s spicy I guess it’s got to be a hit with you 😉

  12. Stuart Vettese

    22nd March 2016 at 10:35 pm

    This sounds super healthy Choclette, love the addition of cashews.

    • Choclette

      24th March 2016 at 8:52 am

      Thanks Stuart. It’s delicious anyway, but the cashews really make it.

  13. The VegHog

    23rd March 2016 at 5:10 pm

    I love Thai curries and am actually making a similar one tonight. Can’t wait to tuck into that. Yours looks really nice.

    • Choclette

      24th March 2016 at 8:55 am

      Thank you. I don’t know where we’d be without coconut milk. It makes such a huge difference to curries.

  14. Lisa

    23rd March 2016 at 9:04 pm

    I love a good thai green curry, but it’s been ages since I’ve had one. My partner is allergic to citrus and so tended not to make it unless I thought of it on a rare occasion he was out. Your’s looks lovely might have to try it out one night!

    • Choclette

      24th March 2016 at 8:57 am

      Oh goodness Lisa, I’ve not heard of anyone being allergic to citrus. That sounds tough. I’ve made this plenty of times before when I’ve not had kaffir lime leaves and it’s still delicious.

  15. Emma @Adventures of a London Kiwi

    23rd March 2016 at 10:36 pm

    You can’t beat such a tasty sounding fakeaway – and it means you can adjust the flavours to perfection!

    • Choclette

      24th March 2016 at 8:57 am

      Well exactly Emma – win-win all round 🙂

  16. Heidi Roberts

    27th March 2016 at 10:36 pm

    I love the VeeTee microwave rices – I often take them to work and add stuff to them for lunch.

    • Choclette

      28th March 2016 at 9:06 am

      That is a very good idea Heidi, not one I’d have thought of.

  17. Angie@Angie's Recipes

    28th March 2016 at 7:41 pm

    Haven’t made or had any Thai food in ages!! These curry rice bowls look super, Choclette.

    • Choclette

      29th March 2016 at 10:49 am

      I adore Thai flavours Angie and use them a lot. I made a Thai curry last night entirely from scratch and it was just as good, if not better, than using the green curry paste.

  18. kate @veggie desserts

    31st March 2016 at 1:46 pm

    You had me at ‘golden toasted cashews’…. swoon. This is such a lovely recipe 🙂

    • Choclette

      1st April 2016 at 4:42 pm

      Thanks Kate. I’m a sucker for cashew nuts.

  19. Alyssa

    15th March 2019 at 6:39 am

    Choclette, thank you very much! I really liked the recipe, I took it to my recipe book)

    • Choclette

      18th March 2019 at 10:36 am

      Let me know what you think if you make it Alyssa.


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