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Green Curry Rice with Vegetables

This green curry rice with vegetables is a perfect vegan dinner recipe that comes together quickly. Make this recipe, sou can get back to enjoying the spring weather!
5 from 1 vote
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Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4
Calories: 294kcal


  • 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
  • ¼ 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.

To Serve:

  • 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!


Tip: Replace the water with coconut milk to help reduce the spiciness of the green curry!


Calories: 294kcal | Carbohydrates: 54g | Protein: 10g | Fat: 6g | Sodium: 272mg | Fiber: 7g | Sugar: 6g | Vitamin C: 10mg
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