• Hanna Baldursdottir

Vegan Thai Green Curry

This curry is everything. Warm, comforting, a bit sweet, with a kick. Some meals just make you feel great. Not only is this bowl packed with plant-based nutrients, I feel that it feeds the soul as well as the body.



  • 1 (190 grams) cup brown basmati or brown rice (I used brown basmati, but brown rice works well and I've even enjoyed this with quinoa!)

  • 2 Tbsp coconut oil

  • 1 white or yellow onion, diced

  • 1 Tbsp ginger, minced

  • 2-3 cloves of garlic, minced (I like 3 because I'm spicy like that)

  • 1 bell pepper, sliced into thin strips

  • 2 medium carrots, sliced into thin rounds (I don't peel mine since nutrients concentrate in the skin, but feel free to do you!)

  • 5 large shiitake mushrooms, thinly sliced

  • 1 red chili, sliced into thin rounds

  • 2 1/2 Tbsp green curry paste

  • 1/3 (75ml) cup vegetable broth

  • 1-2 Tbsp coconut sugar (use one if limiting sugar, use 2 if you like a sweeter curry)

  • Juice of half of a small lime

  • 2 tsp reduced sodium tamari, reduced sodium soy sauce, or liquid aminos (I used RS tamari)

  • Large handful of spinach

  • Cilantro, chili flakes, thai basil, or lime slices for garnish (optional)


  • First begin cooking the rice (Basmati rice): Thoroughly rinse the rice under cold water, then add to a pot of boiling water. Boil until the rice reaches desired consistency (about 30 minutes), drain if necessary, and add back to the pot, covering until the meal is ready to be served. (Note: cooking instructions will vary if you use a different type of rice / grain)

  • While the rice is boiling, add the coconut oil to a large skillet over medium heat

  • Add the onions and cook until translucent. Then add the garlic, ginger and carrots, cooking until fragrant (about 3 min)

  • Add the bell peppers and the mushrooms. Cook for about 5 minutes, stirring well, until the veggies start to soften

  • Add the sliced chili and the green curry and stir until the curry is evenly distributed.

  • Add the coconut milk, the vegetable broth, and the sugar and stir well. Bring the mixture to a boil and let it boil for 1-2 minutes, then reduce the heat to a steady simmer

  • Cook for another 5-10 minutes based on your desired texture of veggies (5 minutes for firmer ones, 10 for softer ones)

  • Reduce heat to lowest setting and add the lime juice, the soy sauce, and the spinach. Stir until the spinach wilts a bit

  • Remove from heat, garnish if you fancy, and serve with rice

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London, United Kingdom

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