Coconut Green Curry


When we traveled to Japan, we found this amazing restaurant called Mr. Farmer (recommended by my pal, Erin). It was a hidden gem that had tons of juices, smoothies, salads, and vegan fare, and I was in absolute heaven.

One of the dishes I enjoyed there no less than three times was a green curry so vibrant in color I was instantly obsessed. It was perfectly seasoned, creamy, and super comforting when we were thousands of miles from home.

You know the rest of the story. Once we got home, I got straight into the kitchen to try my hand at recreating this dish. The results? Kind of amazing.


This recipe requires just 9 ingredients and comes together in roughly 30 minutes (without sides).

The green color in this dish comes from greens! I went with spinach, but I’m guessing you could easily opt for kale or even collard greens – whatever you have on hand.

And for the intense curry flavor I went with my DIY Curry Powder (that I’m putting on everything these days), which gets diffused and slightly sweetened with light coconut milk. Swoon.


Once the flavors simmer together for a while, transfer to a blender and blend until creamy and smooth. Then place back on the stove to warm until thickened and bubbly.

This curry was always destined to be paired with brown rice, my Coconut Curried Greens, and my Crispy Tofu seasoned with DIY Curry Powder. How could I resist? The pairing is absolutely phenomenal. I ate the leftovers three nights in a row and was sad for the last bite to come.

If you’d rather, you could also add green lentils to the sauce for protein, vegetables of choice like mushrooms or bell peppers, or even eggplant. The sauce is so flavorful and creamy it would pair well with just about anything you can dream up.


I hope you all LOVE this curry! It’s:

Vibrant in color
Loaded with greens
Insanely flavorful
& Delicious

This would make the perfect weeknight meal for hosting or when you and your family are craving something a little more substantial yet still incredibly healthy. I highly, highly recommend pairing it with the sides I recommended, but it would also pair well with these Thai Spring Rolls with Cashew Dipping Sauce.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!


Vibrant Coconut Green Curry

A vibrant 9-ingredient, 30-minute coconut curry with tons of greens and delicious curry flavor. Serve with brown rice, curried kale, and my crispy tofu for the ultimate, satisfying plant-based meal!


Recipe type: Entrée

Cuisine: Vegan, Gluten Free, Indian-inspired

Serves: 3-4



  • 2 Tbsp (30 g) coconut, avocado, or grape seed oil
  • 4 cloves garlic, minced (2 Tbsp or 12 g)
  • 2 shallot, diced
  • 1 Tbsp (3 g) minced ginger
  • 1 Tbsp (3 g) curry powder, plus more to taste
  • 8 ounces (227 g) frozen spinach (~ 1 1/2 cups), slightly thawed (can try fresh, but I didn’t test it that way)
  • 2 2/3 cups (620 ml) light coconut milk* (~1.5 14-ounce (414 ml) cans)
  • 1 Tbsp (12 g) coconut sugar, plus more to taste (or sub stevia or maple syrup to taste)
  • Sea salt to taste (~1/2 tsp)
  • optional: 2-3 Tbsp (14-21 g) cornstarch or arrowroot starch (to thicken)

FOR SERVING optional


  1. Heat a large, rimmed skillet or pot over medium heat. Once hot, add oil, garlic, shallot, and ginger. Cook for 3-4 minutes, stirring frequently, or until softened and slightly browned.
  2. Add curry powder and frozen spinach and cook for 3-4 minutes, stirring occasionally. Then add coconut milk, coconut sugar, and sea salt (about 1/4 tsp to start).
  3. Heat over medium-high heat until simmering – about 4 minutes. Then remove from heat and carefully transfer the curry to a high-speed blender (or use an immersion blender). Blend on high, covering with a towel to prevent any leaks. At this time you can add some cornstarch or arrowroot starch to thicken and blend once more to fully combine. This is optional but does provide the sauce with more thickness/body.
  4. While still in the blender. taste and adjust flavors as needed, adding more curry powder for intense curry flavor, sea salt for overall flavor, or coconut sugar for sweetness.
  5. Transfer curry back to the skillet or pot and heat over medium heat until bubbling. Then reduce heat to low and cook until slightly thickened – about 5-10 minutes.
  6. While the curry cooks, you can throw in vegetables of choice (i.e. red pepper, cubed sweet potatoes or squash, additional greens such as kale, etc.). But because I was serving mine with my Coconut Curried Kale and Crispy Tofu, I kept it more as a sauce than a stew.
  7. Serve curry with brown rice and desired sides/add-ins. Best when fresh, though leftovers store well in the refrigerator up to 4 days. I have not tried freezing this recipe, but I presume the sauce would freeze well up to 1 month.


*To cut down on fat, you can sub half of the coconut milk for vegetable broth, though it will make the curry thinner. (I didn’t test it this way and can’t guarantee the results).
*Nutrition information is a rough estimate for 1 of 4 servings without sides (rice, tofu, greens, etc.).
*Inspired by the green curry at Mr. Farmer in Tokyo, Japan.

Nutrition Information

Serving size: 1/4 of recipe without toppings/sides Calories: 399 Fat: 31.4 g Saturated fat: 27.8 g Carbohydrates: 32.1 g Sugar: 3.2 g Sodium: 752 mg Fiber: 3.2 g Protein: 7.8 g


AMAZING Green Curry with Brown Rice, Crispy Tofu + Curried Kale! 10 ingredients! #vegan #glutenfree #curry #recipe #minimalistbaker

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