Green Thai Curry

Green Thai Curry by Kelly Trach.jpeg

Green Thai Curry


Plant-based, gluten-free curry for the win. It's fall in Vancouver now, so you know that I'll be in the kitchen every weekend crafting some sort of meal-in-a-bowl deal ('cause I love what's easiest!)


This warm, rich, and coconutty cream curry will have you scooping seconds. 


Serves: 4

Prep time: 20 minutes

Cook time: 20 minutes



- 1 tablespoon of green curry paste

- 1 can of full-fat coconut milk

- 1 cup of diced cherry tomatoes

- 1 bunch of fresh cilantro (roughly 1 cup of leaves) 

- 1 cup of dry red quinoa

- 15 brown crimini mushrooms

- Coconut oil for cooking



Cook the quinoa:

- Rinse and cook your quinoa in a large pot. (You'll be adding the rest of the veggies into it later). 


Prep & saute the veggies:

- Dice up the red onion and add it to a frying pan. Add coconut oil and saute. (If you have a lid, use it to increase the cook time).

- Dice up the cherry tomatoes and add them to the frying pan. 

- Once the onions start to caramelize and brown, dice up the mushrooms and add them to the pan.

- Cut up the cilantro and separate the stems from the leaves. Chop the leaves into ribbons and set aside. Chop up all of the cilantro stems and add them to the frying pan. 


Prep the sauce:

- Once the quinoa is cooked and fluffy, open the can of coconut milk and add it to the pot. 

- Add 1 tablespoon of the green curry powder. If you want more heat and spice, add more teaspoon by teaspoon. 

- Add salt if desired. 

- Now, add in the sauteed veggies and let it all simmer for a bit. 


Prepare the bowls

- Scoop the curry into each bowl and top with fresh cilantro and serve hot.



For this recipe, I recommend the Thai Kitchen green curry paste - it's mild and everyone likes it. For heat-seekers that love full flavor, I usually buy Mae Ploy. If you do buy the hotter one, start with one teaspoon at a time because the heat adds up fast.  


When it comes to canned coconut milk, I will buy Aroy-D or the Whole Foods 365 Brand. In commercial kitchens, they use full-fat, real deal, untouched coconut milk and the ones on the store shelf are always watered down for consumers. I always purchase the full-fat kind and never the "lite" version.


All the love,


Hungry for more?