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Vegetarian Thai Green Curry

This vegetarian Thai green curry made with new potatoes, snow peas, chickpeas and broccoli is ready in no time and is absolutely delicious.
5 from 1 vote
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Course: Main
Cuisine: Thai
Keyword: vegetarian Thai green curry
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 526kcal


  • 1 tbsp Oil
  • 1 tsp Sesame oil optional
  • 2 tbsp Thai Green Curry Paste if using very thick, concentrated paste, ½ cup/190gr if using runnier paste (for UK readers)
  • 400ml/14oz Coconut milk
  • 1 tbsp Fish sauce or vegetarian fish sauce substitute (see notes)
  • 6-8 New baby potatoes halved
  • 400g/1 cup Chickpeas drained
  • 5-6 Tenderstem broccoli
  • 150g/1cup Snow peas
  • 1 Red pepper, large
  • 4-5 sprigs Cilantro, chopped
  • ½ Lime, juice only


  • Slice the bell pepper.
  • Take cilantro leaves off their stalks, chop up the stalks finely.
  • Heat a large frying pan on medium heat and when it's hot add both vegetable oil and sesame oil.
  • Then add chopped cilantro stalks and stir fry for a couple of minutes.
  • Add your curry paste and cook it while stirring for a minute, then pour in coconut milk and fish sauce or vegetarian fish sauce substitute, mix to combine.
  • Add potatoes and chickpeas, turn the heat down and simmer covered for 10 minutes until potatoes are tender.
  • Add snow peas, tender stem broccoli and red bell pepper, continue cooking uncovered for 5-7 minutes. Taste your vegetables for doneness. They should be softer but still slightly crunchy and bright green.
  • Add chopped cilantro and squeeze lime juice from ½ lime over the curry.
  • Serve with rice.
  • *Note: This recipe uses spicy curry paste but if you use a mild one add ½ of minced chilli for some heat.


Calories: 526kcal | Carbohydrates: 56g | Protein: 15g | Fat: 29g | Saturated Fat: 20g | Sodium: 384mg | Potassium: 1145mg | Fiber: 12g | Sugar: 9g | Vitamin A: 2720IU | Vitamin C: 89.8mg | Calcium: 110mg | Iron: 8.2mg