Thai Green Curry with Jasmine Rice and Cashew Nuts
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.
In fact here’s my recipe for homemade Thai green curry paste should you need it.
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.
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
- Black bean tomato carrot curry bowls (vegan)
- Brown basmati rice pilaf (vegan)
- Halloumi rice bowl with ginger carrots and caraway cabbage
- Jewelled Persian rice with tahdig
- Teriyaki rice bowl (vegan)
- Vegan rice bowl with maple tofu and smoked tomato sauce
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this vegan Thai green curry, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more curry recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Vegetarian Thai Green Curry. PIN IT.
Thai Green Curry – The Recipe
Thai Green Curry with Jasmine Rice and Cashews
Ingredients
- 2 tbsp rapeseed oil
- 2 banana shallots peeled & sliced
- 1 carrot scrubbed, topped & tailed
- 1 head calabrese / broccoli washed
- 1 courgette (zucchini) washed, topped and tailed
- 1 clove garlic finely chopped
- 8 Makrut lime leaves
- 400 g tinned coconut milk
- 2 tsp Thai green curry paste (make sure it’s vegetarian)
- 1 tsp tamari (affiliate link)
- 300 g jasmine rice or two Thai Jasmine Rice packs
- 50 g cashew nuts
Instructions
- 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.1 carrot, 1 head calabrese / broccoli, 1 courgette (zucchini)
- Heat the oil in a large pan or wok over moderate high heat.2 tbsp rapeseed oil
- Stir fry the shallots for a minute.2 banana shallots
- 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.1 clove garlic, 8 Makrut lime leaves, 400 g tinned coconut milk, 2 tsp Thai green curry paste, 1 tsp tamari (affiliate link)
- While the curry is cooking, dry fry the cashew nuts in a pan over medium heat, stirring occasionally, until golden.50 g cashew nuts
- Heat the rice according to the pack’s instructions (2 mins in a microwave, or slightly more on a stove top).300 g jasmine rice
- Serve the curry over the rice and scatter the cashews on top.
Notes
Nutrition Estimate
Sharing
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.
Choclette, thank you very much! I really liked the recipe, I took it to my recipe book)
Let me know what you think if you make it Alyssa.
You had me at ‘golden toasted cashews’…. swoon. This is such a lovely recipe 🙂
Thanks Kate. I’m a sucker for cashew nuts.
Haven’t made or had any Thai food in ages!! These curry rice bowls look super, Choclette.
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.
I love the VeeTee microwave rices – I often take them to work and add stuff to them for lunch.
That is a very good idea Heidi, not one I’d have thought of.
You can’t beat such a tasty sounding fakeaway – and it means you can adjust the flavours to perfection!
Well exactly Emma – win-win all round 🙂
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!
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.
I love Thai curries and am actually making a similar one tonight. Can’t wait to tuck into that. Yours looks really nice.
Thank you. I don’t know where we’d be without coconut milk. It makes such a huge difference to curries.
This sounds super healthy Choclette, love the addition of cashews.
Thanks Stuart. It’s delicious anyway, but the cashews really make it.
Great dish! We’ve been eating more meatless meals in the grey cottage … this is right up our alley!
Thanks Susan, good to hear from you. If it’s spicy I guess it’s got to be a hit with you 😉
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 🙂
Thanks Katie. Using the rice did make for a super quick meal, which is sometimes just what is needed.
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
Thanks GG. I always seem to think I ought to like red thai curry more, but I don’t 😉
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!
If you find rice at all difficult Kerry, then Veetee maybe the one for you 🙂
Yummlicious and healthy thai curry! Bookmarking so that I can try it out soon..
Thanks Priya, it’s one of my favourites. Do let me know how you get on if you do try it.
I am a big time fan for Thai curries. Yours looks beautiful and I would be more than happy to complete the whole bowl 🙂
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 …. 😉
Thai curries are my favorite!! This looks great… I want to just dive into the bowl and eat!
Thanks Ramona. I give you full permission to do so.
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!
Thanks Isabella. A good flavoured rice and toasted cashews definitely make a big difference.
I love Thai curries..in fact Thai anything. There is nothing quite like homemade curry paste though
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.
So long since I made Thai Green Curry! I love it though – just the right blend of comfort and spice. Yum!
So right Lucy. It’s definitely one of our favourites.
We love Thai curries. We did a cooking course when we were in Thailand last year and learnt to make the BEST curry.
Oh I am so jealous of your Thai cookery course Dannii, I bet it was brilliant. How did they fare with vegetarian food?