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Close up of green curry with fresh herbs on top

Snap Pea and Kohlrabi Green Curry

This delicious and light veggie curry can be ready in 30 minutes and takes healthy comfort food to the next level. A great way to use your farmer's market haul!
Course Main Course
Cuisine dairy free, gluten free, grain free, paleo, thai, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8
Calories 121kcal


  • Large Saute Pan


  • 2 tsp Extra virgin olive oil
  • 2 tsp Fish sauce
  • 1/4 yellow onion chopped
  • 2 1/2 cups Snap Peas
  • 2 Kohlrabi with greens attached include stems
  • 2/3 Fresno pepper minced
  • 1 tbsp ginger grated
  • 2-3 stalks lemongrass small
  • 1/2 lime just the zest
  • 1 green onion just the tops
  • 2 16 oz jars Yai Thais green curry sauce
  • 5-10 basil leaves


  • Heat oil and fish sauce in a pan on medium-high heat. Add diced onions and saute for 30 seconds.
  • Mix in grated ginger, grated lime zest, minced pepper, lemongrass and saute on medium-high for 3 minutes.
  • Add a splash of water to clear any burnt bits (fond) from the bottom
  • Remove ends from peas, dice kohlrabi bulbs and stems, coarsely chop Kohlrabi greens
  • Stir in peas, kohlrabi, and kohlrabi greens and cook down until greens decrease in size by half, about 5 minutes.
  • Add Curry sauces, basil, and green onions, reserving some basil and green onions for garnish.
  • Simmer for 5-50 minutes and then serve over lemongrass basmati, cucumber noodles, or cauliflower rice.


You can make this dish more efficient by chopping and washing as you go. I would dice the onions and grate the ginger and lemon zest before getting started. The rest can be chopped as things cook.
Substitute tamari or coconut aminos instead of fish sauce for a vegan version


Calories: 121kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Sodium: 195mg | Potassium: 272mg | Fiber: 3g | Sugar: 4g | Vitamin A: 387IU | Vitamin C: 45mg | Calcium: 39mg | Iron: 1mg