Traditional take-out Thai Green Curry with Vegetables gets a homemade makeover!  With fresh vegetables and flavorful sauce, this healthier version of a decadent restaurant meal is perfect for enjoying at home any night of the week!

skip To Recipe

Traditional take-out Thai Green Curry with Vegetables gets a homemade makeover!  With fresh vegetables and flavorful sauce, this healthier version of a decadent restaurant meal is perfect for enjoying at home any night of the week!

Thai Green Curry with Vegetables low FODMAP, gluten free, dairy free

Can you tell I’ve been craving Asian takeout!?

I actually created the Green Curry Paste I shared last week so I could make this Thai Green Curry with Vegetables.

Thai Green Curry with Vegetables low FODMAP, gluten free, dairy free

Something about the flavors of creamy green curry are just SO satisfying for me.  Brian and I don’t get takeout often, but when we do it’s usually some sort of Asian…and recently it’s been green curry!  I love all the vegetables and the delicious flavor of the sauce.

Thai Green Curry with Vegetables low FODMAP, gluten free, dairy free

While it’s ok for me to enjoy that type of dish every once in a while, I wanted to create a lower FODMAP version that I could enjoy more frequently.

Thai Green Curry with Vegetables low FODMAP, gluten free, dairy free

I chose to use zucchini, carrots, green beans, and baby spinach for my low FODMAP mix – but you could honestly use 3-4 cups of whatever vegetables you think will taste delicious!

Thai Green Curry with Vegetables low FODMAP, gluten free, dairy free

Fake-out take-out with this Thai Green Curry with Vegetables #lowFODMAP #glutenfree #vegan Click To Tweet

Now, the weather here in Indiana feels like summer (yay!) so, I’m going to cut this post short so I can take the pups on a pre-dinner walk.

If you make this Thai Green Curry with Vegetables, let me know by tagging me on Instagram!

Print
Thai Green Curry with Vegetables low FODMAP, gluten free, dairy free

Thai Green Curry with Vegetables


  • Author: Tara | Treble in the Kitchen
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 servings
  • Category: low fodmap, gluten free, dairy free, vegan, dinner
  • Cuisine: asian, Thai

Description

Traditional take-out Thai Green Curry with Vegetables gets a homemade makeover! With fresh vegetables and flavorful sauce, this healthier version of a decadent restaurant meal is perfect for enjoying at home any night of the week!


Ingredients

  • 2 cups cooked rice (I love brown jasmine rice)
  • 1/4 cup chives
  • 2 tsp extra virgin olive oil
  • 1 Tbsp ginger, minced or grated
  • pinch of sea salt
  • 3 carrots, chopped (about 1 cup)
  • 1 cup zucchini, chopped
  • 1 cup green beans, cleaned
  • 3 Tbsp homemade Thai Green Curry Paste (your favorite kind will work here!)*
  • 14 oz can lite coconut milk (I like the kind with only coconut milk and water on the ingredient list)
  • 1/2 cup vegetable broth (homemade or low sodium)**
  • 2 cups baby spinach
  • Juice of 1 lime
  • 1 1/2 tsp tamari

Instructions

  1. Warm a large skillet over medium heat.
  2. Add 2 tsp olive oil and sauce ginger and chives for about 3 minutes or until fragrant.
  3. Add the carrots, zucchini, and green beans with a pinch of sea salt and cook for about 3 more minutes.
  4. Next, add the curry paste and cook, stirring frequently for about 3 minutes.
  5. Add the coconut milk with the vegetable broth and allow the mixture to bubble. Cover and reduce heat to low for about 10 minutes, or until the carrots are crisp-tender.
  6. Add the spinach to the curry and vegetable mixture. Once wilted, add the lime juice and tamari. You can add more to taste.
  7. Serve over a bed of your favorite rice and top with red pepper flakes.

Notes

Recipe adapted fromCookie and Kate Thai Green Curry with Spring Vegetables.

*The linked recipe is low FODMAP, make sure to avoid garlic and onion
**For low FODMAP avoid garlic and onion

The ingredients in this recipe are considered low FODMAP or are used in low FODMAP quantities, but this recipe has not been tested for FODMAP content.

Nutrition does not include rice.

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 131
  • Sugar: 4 g
  • Sodium: 738 mg
  • Fat: 8 g
  • Carbohydrates: 11 g
  • Protein: 2 g

Thai Green Curry with Vegetables low FODMAP, gluten free, dairy free

Question of the Day:

  • What is your go-to when ordering takeout?

Looking for more fakeout takeout?

Thai Peanut Everything Sauce

Thai Peanut Everything Sauce via Treble in the Kitchen

Ginger Basil Stir Fry

Ginger Basil Stir Fry | Treble in the Kitchen

Sweet Potato Fried Rice 

Sweet Potato Fried Rice | Treble in the Kitchen

Leave a comment

Your email address will not be published. Required fields are marked *

  1. I love Thai green curry, especially this time of year! I just had it from a restaurant a couple days ago and have been wanting to recreate it since!

Let’s keep in touch. Subscribe to my list and get all of the best content delivered directly to your inbox.

  • By subscribing, you are confirming your consent in the collection and secure storage of this data, as described in our Privacy Policy.