Over head shot of three Thai green curry bowls

Thai Green Curry

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Makes 4 servings

There’s no better way to warm up (and fill up) than with a tasty curry. We know what you’re thinking, curry?! AIN’T NOBODY GOT THAI FOR THAT! Do not worry – Rachel Ama has the perfect dish for when you need to dash.

Rachel’s Thai Green Curry, featuring chickpeas, zucchini, broccoli, green beans, and brown rice, is super simple to recreate at home. So, whether you’re having friends over for a meal, or just a night-in Netflix binge, whip up this delicious dinner and we guarantee you’ll want second helpings! THAI AND STOP YOURSELF!

We are SO excited to partner with Rachel Ama for World Vegan Month to bring three new dishes to our UK locations! If you’re not feelin’ the kitchen, stop by any of our locations and try one of Rachel’s creations. Order the Thai Green Curry, Caribbean Mushroom Wrap, or or BBQ Jerk Cauliflower here!

THAI GREEN CURRY PASTE

3 shallots, chopped

3 cloves of garlic, minced

2 stalks of lemongrass, chopped

6 green chilis, chopped and de-seeded

1 Tbsp ground cumin

1 tsp sea salt 

1 tsp freshly ground black pepper

1 cup thai basil

2/3 cup coriander

2 Tbsps lime juice

3 Tbsp extra virgin olive oil

VEGGIE MIX

1 can coconut milk

2 cup chickpeas, drained

1 medium zucchini, chopped

1 cup broccoli, chopped

1/2 cup green beans, halved

1/3 cup thai green curry paste

CREAMY COCONUT SAUCE

1 1/2 cups coconut milk, frozen

1 Tbsp lime juice

Garnish

cooked brown rice, for serving

1 red chilli

2 spring onions

1 bunch Thai basil leaves

1 lime, cut into 4

PREP

Chop shallots, lemongrass, zucchini and broccoli

Mince garlic

Chop and de-seed green chili

Drain chickpeas

Halve green beans

Freeze coconut milk

THAI GREEN CURRY PASTE

Add minced garlic, chopped shallots, lemongrass and green chili to pan with extra virgin olive oil and let sweat, allowing ingredients to soften.

Transfer to a Vitamix or high-speed blender and add sea salt, freshly cracked black pepper, Thai basil, coriander and lime juice, blending until smooth.

VEGGIE MIX

Fry chopped courgettes, broccoli, green beans and chickpeas in a pan with extra virgin olive oil.

COMBINE

Add Thai Green Curry Paste and coconut milk to pan with Veggie Mix and let simmer until cooked.

CREAMY COCONUT SAUCE

Open coconut milk tin carefully, and drain the excess water before tipping into a mixing bowl.

Add lime juice and whisk until it peaks.

ASSEMBLE

Boil brown rice until cooked.

Add Veggie Mix on top.

GARNISH

Garnish with spring onion, red chilli, chopped coriander, lime wedge and Thai basil leaves.

Drizzle with coconut cream.