Vegetable Thai curry with rice

Vegetarian Thai green curry

  • 1
  • 2
  • 3
  • 4
  • 5
(38 ratings)

Prep: 15 mins Cook: 40 mins


Serves 4

Our easy veggie version of a classic Thai curry is ready in under an hour and contains 3 of your 5-a-day

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal339
  • fat26g
  • saturates15g
  • carbs17g
  • sugars11g
  • fibre7g
  • protein6g
  • salt0.6g


  • 2 tbsp vegetable oil
  • 3 shallots, finely sliced
  • 4 tbsp Thai green curry paste
  • 1 red chilli, deseeded and finely chopped
  • 350g butternut squash, peeled and cut into 1½ cm cubes
  • 1 large red pepper, deseeded and cut into thick slices
  • 400g can full fat coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 5 dried kaffir lime leaves
  • 150g mangetout
    Mangetout with papaya & beansprouts on a white plate



    The French name tells you everything; it means ‘eat it all’. Mangetout properly…

  • 100g baby corn, halved lengthways
  • 1 small bunch coriander, roughly chopped
  • cooked rice and lime wedges, to serve


  1. Heat the oil in a large flameproof casserole dish with a tight-fitting lid. Add the shallots with a generous pinch of salt and fry for 7-10 mins over a medium heat until softened and beginning to caramelise. Add the curry paste and chilli to the dish and fry for 2 mins. Tip in the squash and pepper, then stir through the coconut milk along with 200ml water. Add the lime leaves, cover and cook for 15-20 mins or until the squash is tender.

  2. Stir the mangetout and baby corn through the curry, then re-cover, cooking over a medium-low heat for a further 5 mins or until the veg is just cooked. Season and stir through half the coriander. Remove the lime leaves and discard. Spoon the curry into deep bowls, scatter with the remaining coriander and serve with rice and lime wedges for squeezing over.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
4th Aug, 2020
Was so watery - I’d probably not bother putting any water in next time. It diluted the flavours a bit. Other than that, it was ok! Might try some garlic in there aswell as it needs more flavour!
TheASGANDHI .'s picture
30th May, 2020
I also tweaked this recipe by adding carrots, mushrooms, garlic cloves (2 small ones) and a vegetable stock cube. I don't think that as the recipe stands it is enough to feed 4 people.The aroma was lovely and it was like being in a Thai restaurant. It was delicious.
shephalisillitoe's picture
25th Feb, 2020
Excellent curry. So we added garlic Joe suggested in his comment below (2 cloves grated). It’s worth buying a good quality Thai green curry paste and coconut milk as this makes all the difference to the curry. The kids would have liked a bit more pepper and a bit more baby corn, something for next time. The quantities above fed us (family of 4), however if you have very hungry teenagers then I think it’s def worth doing 1 and half quantity or go the whole hog and double and freeze some for another day.
Joe Ashman's picture
Joe Ashman
14th Oct, 2019
It’s good - I would add mushrooms though. Also be sure to add garlic with the shallot onions & chilli flakes before you leave it for 20 mins. Enjoy chefs!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?