This green curry rice with vegetables is a perfect vegan dinner recipe that comes together quickly. Make this recipe, so you can get back to enjoying the spring weather!
This green curry rice with vegetables is an amazing vegan dinner recipe. Whether you eat vegan all the time or you’re simply trying to reduce meat intake, this is a great place to start.
Green curry paste, sesame oil, and Thai basil make for an incredible flavor combination in this green curry rice recipe.
How to Make this Green Curry Rice with Vegetables:
This recipe is a breeze. You will need a small pot for the rice and a skillet for the vegetables.
First, prepare the green curry rice. Adjust the quantity of green curry depending on the spiciness of the brand. I use Mae Sri, which is quite spicy. Brands like Thai Kitchen aren’t as spicy, so increase the quantity as you like. Start the rice by sautéing the green curry in a touch of oil to toast it. A little heat on the paste brings out the flavors of the paste. After 45 seconds, add the rice and cook it in the hot paste. Pour in the stock or water, bring to a boil, and then reduce heat and cover and cook for 15-18 minutes.
While the rice simmers, prepare the vegetables. You will simply sauté vegetables in a touch of sesame oil, add asparagus and Thai basil at the very end for a deliciously crisp, aromatic finish.
What vegetables should I use?
Any vegetable will work well in this dish. I used mixed mushrooms and asparagus but feel to try it with any combination of the following:
- Bell peppers, carrots, shiitake mushrooms
- Green beans and eggplant
- Bok choy and baby corn
- Broccoli and sugar snap peas
- Zucchini and tofu
Can I add protein to this recipe?
Yes! Try it out with thin chicken strips, shrimp, or thinly sliced pork or beef. You can even add squid or scallops.
Looking for more rice recipes? Check my archives!
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Green Curry Rice with Vegetables
- Wide skillet
- Medium pot
Green Curry Rice:
- 2 teaspoons avocado oil
- 1-2 tablespoon green curry paste depending on heat tolerance
- 1 cup white rice
- 2 cups water or vegetable stock
- Salt to taste
- 2 teaspoons sesame oil
- 1 yellow onion peeled and diced
- 1 pound mixed mushrooms such as shiitake, maitake, king trumpet, diced, torn, or sliced into rounds
- 5 cloves garlic peeled and minced
- 1 inch piece of ginger peeled and minced
- 1 tablespoon soy sauce
- 1/4 cup vegetable stock
- 1 pound asparagus woody ends trimmed, stalks cut into thirds
- 2 ounces Thai basil leaves a few leaves reserved for garnish
- Salt and pepper to taste
Prepare the Green Curry Rice:
- Heat the avocado oil in a small pot over medium heat. Add the green curry paste and mash it lightly into the oil until it becomes fragrant about 45 seconds.
- Add the rice and cook for 1 minute until toasted.
- Pour in the water or stock and add 1/2 teaspoon salt. Bring to a boil and then reduce heat, cover, and simmer for 15-18 minutes. Turn off the heat and allow the rice to rest, covered, for 5-10 minutes before fluffing with a fork.
Cook the Vegetables:
- Heat the sesame oil in the skillet over medium-high heat. Once hot, add the onion and cook for 5-7 minutes until it just begins to turn brown. Add the mushrooms and cook for 8-12 minutes, adding another teaspoon or two of oil as necessary. Season with salt and pepper and cook until the mushrooms have released their liquid and are golden brown.
Finish Sautéing the Vegetables:
- Add the garlic and ginger to the mushrooms and cook for 1 minute until fragrant.
- Add the soy sauce and vegetable stock and bring to a boil. Stir in the asparagus and Thai basil and cook, occasionally tossing, for 5-6 minutes until the asparagus is bright green and tender-crisp. Taste and season again with salt to your preferences. Turn off the heat.
- Divide the cooked rice between plates and pile the cooked vegetables on top. Garnish with a few Thai basil leaves if you have them. Enjoy!
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