Vegan Thai Green Curry - an easy plant-based curry recipe featuring lentils, bok choy, herbs, and traditional curry spices.
If you’ve been following us here at AdventureBlooms, you know we love using plant-based proteins and LOVE trying foods from different cultures and regions of the world including Mediterranean, Mexican and Asian cuisines, and everything in between.
So today, we’re headed to Thailand to make an Thai-inspired green curry with bok choy.
This vegan Thai Green Curry is a new favorite weeknight dinner. Fiber-packed lentils and brown rice, plant-based protein, bok choy and a punch of flavor from those curry spices. This Thai Green Curry will become one of your favorite plant-based meals.
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Ready to make this simple Thai Green Curry with Bok Choy? Let’s do it!
1 - Prepare the rice. Combine rice and stock/water in a small pot, bring to a boil and let simmer until rice is tender, about 30-40 minutes.
2 - Heat oil in a pot or dutch oven, over medium heat, add onion and garlic and saute until the onion is translucent, about 5-8 minutes.
3 - Saute: Add in the rest of the veggies - bell pepper, bok choy stems and jalapeno or thai chile and saute about 10 minutes.
4 - Add in the spices, ginger, lentils and thai green curry paste and stir to combine. Then add the soy sauce and broth and let simmer until the lentils are tender, about 20-25 minutes. If the mixture becomes dry, add in ½ cup water until the lentils are tender.
5 - Once the lentils are tender, add in the coconut milk and bok choy leaves. Remove from heat.
6 - Serve: Divide the curried vegetable mixture and rice among 4-6 bowls. Garnish with basil and cilantro. Enjoy!
Thai Green Curry with Bok Choy: Tips, Tricks, and Tools
You don’t need any special tools for this Thai Green Curry, but a quality pot or Dutch oven certainly makes it easier. I love my dutch oven and use it for just about everything - from stovetop creations to cozy campfire dinners!
Substitute a curry powder mix for the individual spices if you’d like. Every curry powder will be a little different, but always delicious!
Double the recipe to have enough for lunch all week. This curry makes for a great meal prep recipe.
We hope you love this Vegan Thai Green Curry with Bok Choy
- Super simple and a perfect weeknight dinner
- A great source of plant-based protein from the lentils
- Bursting with flavor from the green curry paste and plethora of traditional spices
Love this simple Asian-inspired recipe? Check out our other delicious Asian-inspired recipes like this Grass-Fed Beef and Zoodle Pad Thai and Kimchi and Bok Choy Rice Bowl.
Did you enjoy this Vegan Thai Green Curry as much as we do?
Comment below! And rate the recipe to let us know how it turned out! Not cooking it today? Save this vegan Thai Green Curry recipe for later by pinning it to your Thai Recipes Board and make sure to tag us at The Crooked Carrot Instagram to show us your Thai Green Curry with Bok Choy creations!
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Vegan Thai Green Curry
- 1 cup brown rice
- 1 tablespoon coconut oil/olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 1 bell pepper diced
- 6-8 baby bok choy stalks leaves and stems separated, both cut into small strips
- 1 thai chili/jalepeno pepper minced
- 1 1-inch knob of ginger minced
- 3 tablespoons thai green curry paste
- 2 teaspoons turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon coriander
- ½ teaspoon black pepper
- ½ teaspoon dry mustard
- ¼ teaspoon cinnamon
- ¼ teaspoon cardamom
- 1 cup brown lentils
- ½ cup soy sauce Gluten-free? Use tamari
- 2 cups broth
- 1 (13.6 oz) can coconut milk
- basil + cilantro for garnish
- Cook rice: Combine rice and 2 cups water in a medium pot, bring to a boil and let simmer until tender, ~30-40 minutes.
- Saute: Heat high-sided pan or dutch oven over medium heat, add olive oil. Add onion and garlic, saute until onions are transparent, ~5-8 minutes.
- Add the Heat: Add chili/jalepeno, bell pepper and bok choy stems, saute 10 minutes.
- Spice it up: Add ginger, spices and lentils, stir to combine. Add soy sauce and broth, let simmer until lentils are tender, ~20-25 minutes. Add ½ cup water if the mixture becomes dry.
- Nearly there: Once lentils are tender, add coconut milk and boy choy leaves. Remove from heat.
- Enjoy: Divide curried vegetable mixture and rice/naan into bowls. Garnish with basil and cilantro.
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Are the quantities correct? 2 tablespoons of turmeric and 1/2 cup soy sauce sound like a lot.
Libby Bloom says
Thanks for the question! The soy sauce is correct, but the turmeric should be 2 teaspoons, not tablespoons. Thanks for catching that! The recipe has been updated. Also, if you're concerned about the amount of soy sauce, start with 1/4 cup and add more as desired. I like to use low-sodium soy sauce to help reduce the amount of sodium.
I hope you enjoy it!