Thai cuisine has always been one of my favourite flavour destinations. Both times I’ve travelled to Thailand, I’ve come home inspired to get into the kitchen and recreate the flavours! For this Thai green curry with jasmine rice, I decided to make an easy fresh green curry paste with lemongrass, coriander, shallots, chilli, ginger and garlic, to achieve an incredibly flavoursome dish!
What is lemongrass?
Lemongrass is a herb with a lemony scent, of which the stalks are popularly used in Asian cuisine. It is used to flavour food and beverages, imparting a fresh flavour of lemon with hints of ginger.
It’s helpful to note that lemongrass is very fibrous and stringy, therefore, it needs to be cooked quite specifically. Firstly, you will need to cut off the lower bulb and remove the tough outer leaves, until you are left with the yellow part of the stalk only. Then, slice the lemongrass in thin slices with a sharp knife and place it in a food processor until smooth and fine. Lastly, you need to cook your dish well. Don’t consume it raw.
Time-saving tip
The secret to whipping up this dish in no time is using the food processor to your advantage. You can use it to finely blend all the fresh green curry paste ingredients and to slice the baby marrow or courgette.
Is this meal nutritionally well-balanced?
This Thai green curry recipe contains many nutrient-dense vegetables. It also contains protein, predominantly served in the form of chickpeas. Jasmine rice is the starch and the main source of carbohydrates of this meal. The healthy fats are served in the form of olive oil and coconut milk.
Storage recommendation
As I’ve mentioned before, vegan meals tend to last much better throughout the week than meals that contain dairy or meat, but regardless, I recommend consuming your vegan meal prep meals within four days from preparing them.
This meal is also freezer-friendly. If you don’t plan on consuming your meals within 4 days, just pop them in the freezer!
Serving suggestion
This meal prep can easily be adjusted according to your preference. You can swop the chickpeas for tofu or tempeh, and the vegetables I’ve used can be substituted with any of your favourite veggies! And if you like spicy foods, simply add more chilli to this dish to achieve an increased zing!
I recommend serving this meal hot – three minutes in the microwave should do.
The recipe for this meal is developed to make 3 moderate meals. If you prefer to eat large meals, you can simply double the recipe. Personally, I eat a moderate meal, while my partner eats a large meal.
More 30 mins vegan meal prep recipes
Don’t forget to share your meals with me and other fellow VMPS preppers by tagging your posts with #veganmealprepsunday. I’d love to see how your meals turned out!
Thai Green Curry With Jasmine Rice
Equipment
- Food processor
Ingredients
Jasmine Rice
- 3/4 cup jasmine rice rinsed
- 1 cup vegetable stock or broth
Fresh green curry paste
- 2 cloves of garlic
- 2 red bird’s eye chillies trimmed and de-seeded
- approximately 3 cm ginger root peeled
- 2 shallots quartered
- 1 lemongrass stalk yellow part only, thinly sliced
- coriander stalks finely diced
Curry
- 1 TBSP olive oil
- 1 red bell pepper sliced
- 400 g baby marrow or courgette sliced in the food processor
- 1 TBSP soy sauce
- 1 can chickpeas drained and rinsed
- 1 can coconut milk
- 2 lime leaves dried
- 30 g fresh coriander stalks removed
Instructions
- Before you start preparing the ingredients, rinse the jasmine rice in a colander until the water runs clear. Then, cover the rinsed jasmine rice with filtered water and allow to soak while you are preparing the rest of the ingredients. Soaking the rice for 15 mins will reduce the cooking time with 10%. If you soak it longer, it will reduce the cooking time more. Drain the rice thoroughly before you start cooking it.
- Place the garlic, chilli, ginger, lemongrass, shallots and coriander stalks in the food processor and pulse until you achieve a coarse paste.
- Place the drained rice in a heavy-bottomed pot with the vegetable stock or broth. Bring the rice to a boil and cook, covered, on low heat for about 12 minutes until the liquid is absorbed and the rice is tender. Allow the rice to rest with the lid closed for at least 5 minutes.
- Heat the olive oil in a frying pan and once hot, gently fry the paste for 2-3 minutes or until the raw smell of garlic has disappeared. Then, add the baby marrow or courgette and red bell pepper. Fry for 4-5 mins. Deglaze the pan with the soy sauce and then add the lime leaves, coconut milk and chickpeas. Allow to simmer for 5-6 minutes or until the veggies are tender.
Lara Bregman
It is such a quick and easy meal, absolutely perfect for meal prepping as you can make a huge batch and store it in the fridge:) The pictures don’t show it but it is quite saucy and after letting it sit for a second the veggies soaked up all the curry flavours and made it even more delicious! I’m definitely this curry to anyone and the recipe was super easy to follow!
Lien Vanneste
Hi Lara, thank you so much for your kind review. I’m so happy to hear you found the recipe delicious and easy to follow! Love, Lien.