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Thai Chimichurri Vegetables

by Hong Thaimee

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Contains Soy

Vegan Without Honey

Tree Nut Free

Peanut Free

Roasted zucchini, blistered cherry tomatoes, and golden fingerlings form the base of this vibrant veggie dish—but it’s the Thai chimichurri that steals the show. Made with green curry paste, mirin, Thai basil, and maple syrup, the sauce brings a zesty punch. Drizzle it on or dip as you go.

Nutritional facts

Protein

5g

Carbs

52g

Calories

660kcal

Fat

50g

Ingredients

Vegan Green Curry Paste, Cherry Tomato, Fingerling Potatoes, Canola and Olive Oil Blend, Thai Basil, Zucchini, Kosher Salt, Rice Wine, Maple Syrup

Contains soybeans.

Reviews

3.7

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 3 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

This was a tasty side dish, definitely not a dinner.

Jane · 08/29/25

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About Hong Thaimee

Hong Thaimee is a Manhattan-based hospitality veteran in the New York restaurant industry, and prestigious restaurants and hotels in locations as varied as Paris, Tokyo, Dubai, the Maldives, Bahrain, and Thailand.
Trained under acclaimed chef Jean Georges Von Gerichten, she found success with her own restaurants - Ngam, Thaimee Table, and Thaimee Love, which is now transformed into a line of products. Hong's cookbook, True Thai, is published by Rizzoli Books, and she is working on a new concept with Sterling Lord Literistic Agency. She sits on the City Harvest culinary council, and is a Chef Ambassador for RED, the AIDS charity.
Hong Thaimee has been featured in media outlets worldwide such as Vogue Japan, Elle Spain, New York Times, Bon Appétit, Epicurious, Food Network, NBC, and many more.
She is famous for modernizing Thai flavors with love and care as her favorite part of her day is packing a lunch box for her family. She is planning to do the same for you with CookUnity.

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