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Thai Green Curry with Vegetables

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A fragrant and creamy Thai Green Curry packed with fresh vegetables, simmered in a flavorful coconut milk-based green curry sauce.

Ingredients

Scale
  • 2 tbsp green curry paste
  • 1 can (400 ml) coconut milk
  • 1 cup broccoli florets
  • 1 cup sliced bell peppers (red and yellow)
  • 1 cup sliced zucchini
  • 1/2 cup snap peas
  • 1/2 cup baby corn (optional)
  • 1 block (14 oz) firm tofu, cubed (optional for protein)
  • 1 tbsp vegetable oil
  • 1 tbsp soy sauce
  • 1 tsp brown sugar
  • 1 tbsp lime juice
  • Fresh basil leaves for garnish
  • Cooked jasmine rice, for serving

Instructions

  1. Heat vegetable oil in a large pan or wok over medium heat.
  2. Add the green curry paste and sauté for 1–2 minutes until fragrant.
  3. Pour in the coconut milk and stir to combine with the curry paste.
  4. Add the soy sauce, brown sugar, and lime juice. Bring to a simmer.
  5. Add the vegetables and tofu (if using). Simmer for 10–15 minutes, until vegetables are tender but crisp.
  6. Adjust seasoning if needed. Add more curry paste for spice or soy sauce for saltiness.
  7. Serve hot over jasmine rice and garnish with fresh basil leaves.

Notes

  • Use store-bought or homemade green curry paste depending on spice preference.
  • You can substitute or add any seasonal vegetables.
  • To make it creamier, add more coconut milk.
  • Adjust spice by controlling the amount of curry paste used.

Nutrition

Keywords: Thai green curry, vegan curry, Thai vegetable curry, coconut milk curry, green curry paste

Find it online: https://recipesfoodeasy.com/thai-green-curry-with-vegetables/