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 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.
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 Thai green curry, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
Vegetarian Thai Green Curry. PIN IT.
Thai Green Curry – The Recipe
Thai Green Curry with Jasmine Rice and Cashews
- 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.
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.