Vegetarian Thai-style Green Curry
Our Vegetarian Thai-style Green Curry is fragrant, creamy and light enough on calories to add to your midweek menu (even with a fluffy serving of jasmine rice)! We’ve prepared the aromatic curry paste from scratch, so you can serve it hot or mild – have a play around with the amount of chillies, until it’s right for you!
Also in these categories:
NutritionPer Serving
- Calories170
- Carbs16g
- Protein4.9g
- Fat8.1g
- Saturates6.4g
- Sugars9.2g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Our Vegetarian Thai-style Green Curry is so jam-packed with nutritious, crunchy veggies, it’s impossible to miss the meat! To lower the calories, we’ve prepared our aromatic curry paste and sauce from scratch, by blitzing together a simple combination of affordable ingredients.
While you can use a shop-bought paste if you’re in a hurry, we think preparing your own is well worth the effort! You know exactly what’s going into your sauce, and you can tailor the spice level to suit your taste. If you like your fakeaways fiery, add more chillies to the paste.
This fragrant dish is best served at the centre of a Thai-inspired spread, with fluffy jasmine rice (125g cooked, adds around 219 calories to your plate – that’s only 389 calories in total!).
What diets is this Vegetarian Thai-style Green Curry suitable for?
Vegetarian Thai-style Green Curry is suitable for vegan, vegetarian, dairy-free and gluten-free diets.
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Vegetarian Thai-style Green Curry?
We’ve used lemongrass paste in our recipe, but if it’s not in the spices aisle at your local supermarket, you can use 2 fresh lemongrass stalks instead.
Vegetarian fish sauce should be available at most supermarkets, or you can buy it online from Amazon at a little more expense. It gives the same umami taste as traditional fish sauce, using seaweed rather than fish (it’s suitable for vegetarian and vegan diets).
If you can’t find vegetarian fish sauce, substitute with the equivalent amount of soy sauce.
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‘Easy, tasty, low calorie. Will definitely make again. Cooking off the paste nipped my eyes so make sure there is plenty ventilation 🤣 I served with Jasmine rice.’
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Vegetarian fish sauce keeps our sauce rich with savoury, umami flavours.
A wok or large frying pan is essential for stir-frying your veggies.
How many calories are in this Vegetarian Thai-style Green Curry?
There are 170 calories per portion in this Vegetarian Thai-style Green Curry, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
This Vegetarian Thai-style Green Curry is perfect if you’re following a calorie-controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Place all the ingredients for the paste into a food processor or a mini chopper, including the coriander stalks (reserving a few sprigs for the garnish later!). Blitz to a smooth paste.
Step 2
Spray a wok or large frying pan with low-calorie cooking spray, and place over a medium to low heat.
Step 3
Add the curry paste and fry for around 10 minutes, stirring well, until most of the moisture has evaporated.
Step 4
Add the sweet potato and peppers, and then pour in the coconut milk and water.
Step 5
Bring to the boil, then reduce the heat to a simmer. Cook for 10 minutes.
Step 6
Stir in the sugar snaps, baby corn and courgette, continuing to cook for another 10 minutes – stir occasionally.
Step 7
Add the lime juice and season to taste with some salt.
Step 8
Serve garnished with the remaining coriander, and some lime wedges, if you wish.
What could I serve with this Vegetarian Thai-style Green Curry?
Our Vegetarian Thai-style Green Curry is delicious with jasmine rice, or any of the following:
How do you know when Vegetarian Thai-style Green Curry is cooked?
You’ll need to cook this Vegetarian Thai-style Green Curry for around 30 minutes or so, until the sweet potato chunks are cooked through and the rest of your stir-fry veg is piping hot.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Vegetarian Thai-style Green Curry in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Vegetarian Thai-style Green Curry in the fridge for approximately 3 days or so.
Can I freeze Vegetarian Thai-style Green Curry?
Yes, you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Vegetarian Thai-style Green Curry?
To reheat from chilled, place your curry leftovers in a microwave-proof container, with a loosely-fitting lid, and heat for 3-4 minutes until piping hot. Stir halfway through cooking. You can also reheat leftovers gently in a small saucepan, by stirring occasionally until thoroughly heated throughout.
If you’re reheating frozen portions, allow time to thoroughly defrost overnight first.
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Vegetarian Thai-style Green Curry
This Veggie Thai-style Green Curry is a fragrant, creamy addition to your midweek menu, for only 170 calories per serving!
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Prep Time
20 MINS
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Cook Time
30 MINS
- KCals 170
- Carbs 16G
Instructions
- Place all the ingredients for the paste into a food processor or a mini chopper, including the coriander stalks (reserving a few sprigs for the garnish later!). Blitz to a smooth paste.
- Spray a wok or large frying pan with low-calorie cooking spray, and place over a medium to low heat.
- Add the curry paste and fry for around 10 minutes, stirring well, until most of the moisture has evaporated.
- Add the sweet potato and peppers, and then pour in the coconut milk and water.
- Bring to the boil, then reduce the heat to a simmer. Cook for 10 minutes.
- Stir in the sugar snaps, baby corn and courgette, continuing to cook for another 10 minutes – stir occasionally.
- Add the lime juice and season to taste with some salt.
- Serve garnished with the remaining coriander, and some lime wedges, if you wish.
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2 comments
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JenSaturday 22nd July 2023
Hi,
Can the paste be prepared the day before & kept in the fridge or is it best to use as soon as blitzed?
SharonThursday 19th October 2023
Hi Jen, yes, you can prepare the paste the day before you need to use it and store it in the fridge.
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