Thai Green Curry

This Thai green curry is creamy, veggie-packed and deliciously spiced. It’s also ready in 30 minutes or less so it makes a great weeknight dinner.

This delicious Thai green curry looks and tastes as good or better than a restaurant and it’s super easy to make.

It’s packed with flavor and fresh veggies and it’s also vegetarian, so it makes a perfect option for a meat free Monday.

We have spent heaps of time traveling in Thailand, it’s one of our favorite places, and a good Thai curry can’t be beat. This tastes just as good as the best curries we’ve had.

And if you love a good curry then check out our Thai red curry and red curry pasta as well as our black bean curry and vegetable curry.

How To Make Thai Green Curry

Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

• Heat oil in a pot and add crushed garlic, minced ginger and Thai green curry paste and sauté to toast the spices.
• Add coconut milk and cook until the coconut milk is simmering and well mixed with the spices.
• Add vegetables, lime leaves and lemongrass stalks.
• Bring it to a simmer then reduce the heat, cover the pot and cook until the veggies are soft but firm.
• Add rice vinegar, coconut sugar (for flavor balance), sliced green chilies and fresh basil leaves and cook until the basil is just wilted.
• Serve with basmati rice, fresh basil and lime wedges.

Recipe Tips

The coconut milk must be canned and unsweetened. It should ideally be full fat as well. Full fat coconut milk is going to taste the best in this, though of course if you want to use a light coconut milk you can go ahead. Canned and unsweetened is really crucial though. Nothing from a carton that is meant for drinking.

This curry is mild. If you like things really hot and spicy then increase the amount of green curry paste. We used 2 Tablespoons for a really mild curry, but you can use 4-6 Tablespoons of green curry paste if you want it really hot and spicy.

We used a selection of green veggies in this curry. We used broccoli, zucchini and green bell pepper as well as baby corn (okay, that’s not green) as well as fresh basil. It looks so pretty. But of course you can use whatever veggies you have on hand and you’re free to mix and match.

Storing and Freezing

Leftover curry keeps really well in the fridge for 4-5 days. You can then reheat in the microwave or on the stovetop. It also freezes well if you want to freeze it. Let it thaw overnight in the fridge and then reheat as usual.

More Vegetarian Dinner Recipes

1. Lentil Curry
2. Vegetarian Katsu Curry
3. Vegetable Stew
4. Vegetable Paella
5. Mushroom Risotto
6. Vegetarian Stroganoff

Thai Green Curry

This Thai green curry is creamy, veggie-packed and deliciously spiced. It's also ready in 30 minutes or less so it makes a great weeknight dinner.

5 from 1 vote

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Course: Main Course

Cuisine: Thai

Diet: Vegetarian

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 6

Calories: 408kcal

Author: Alison

Ingredients

• ▢ 1 Tbsp Olive Oil Extra Virgin
• ▢ 1 tsp Crushed Garlic
• ▢ 1 tsp Minced Ginger
• ▢ 2 Tbsp Green Curry Paste
• ▢ 28 ounces Canned Coconut Milk Full Fat, Unsweetened*
• ▢ 2 cups Broccoli Florets
• ▢ 1 cup Baby Corn Sliced
• ▢ 1 cup Zucchini Sliced
• ▢ 1 cup Green Bell Pepper Sliced
• ▢ 4 Lime Leaves
• ▢ 2 Stalks Lemongrass Three inches each, lightly crushed with a knife
• ▢ 1 Tbsp Rice Vinegar
• ▢ 1 Tbsp Coconut Sugar
• ▢ 2 Green Chilies Seeds Removed, Sliced
• ▢ 1 cup Fresh Basil Leaves

For Serving:

• ▢ Basmati Rice
• ▢ Fresh Basil Leaves
• ▢ Lime Wedges

US Customary – Metric

Instructions

• Heat the olive oil in a pot and add the crushed garlic, minced ginger and Thai green curry paste. Sauté to toast the spices.
• Add the coconut milk and cook until the coconut milk is simmering and well mixed with the spices.
• Add the broccoli, baby corn, sliced zucchini and sliced green bell pepper as well as the lime leaves and lemongrass stalks.
• Bring to a simmer then reduce the heat, cover the pot and cook until the veggies are soft but firm (about 8 minutes).
• Add the rice vinegar, coconut sugar, sliced green chilies and fresh basil leaves and cook until the basil is just wilted.
• Serve with basmati rice, fresh basil leaves and lime wedges.

Video

Notes

1. This curry is very mild. If you like things hot and spicy then feel free to use more green curry paste. 
2. The coconut milk should be full fat, unsweetened, canned coconut milk. This will taste the best. If you want to use a light version then you can go ahead, but it should also be canned and unsweetened. Don’t use a drinking coconut milk as these are often sweetened and this will ruin the flavor. 
3. The coconut sugar is just for flavor balance, the end result is not sweet at all. You can omit it if you prefer or use a different kind of sugar. 
4. Leftover curry keeps very well in the fridge for 4-5 days. 
5. Nutritional information is for curry only and excludes rice. 

Nutrition

Serving: 1Serving | Calories: 408kcal | Carbohydrates: 25g | Protein: 6g | Fat: 35g | Saturated Fat: 29g | Sodium: 87mg | Potassium: 680mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1430IU | Vitamin C: 60mg | Calcium: 59mg | Iron: 3mg

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