Thai Green Vegetable Curry

Why You’ll Love This Recipe

I love this Thai Green Vegetable Curry because I can make a flavorful meal with plenty of vegetables without spending hours in the kitchen. The coconut milk creates a creamy base, while green curry paste gives the sauce its distinctive combination of herbs, spices, and heat.

I also appreciate how easy the recipe is to customize. I can use whatever vegetables I have available, adjust the amount of curry paste to control the heat, or add tofu when I want extra protein.

Another reason I make this curry regularly is that the leftovers are delicious. As the curry sits, the vegetables and sauce absorb even more flavor, making it a convenient option for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Thai green curry paste
• Coconut milk
• Vegetable broth
• Broccoli florets
• Zucchini
• Red bell pepper
• Green beans
• Carrots
• Snow peas or sugar snap peas
• Bamboo shoots
• Yellow onion
• Garlic
• Fresh ginger
• Neutral cooking oil
• Soy sauce or tamari
• Brown sugar
• Fresh lime juice
• Fresh Thai basil or regular basil
• Fresh cilantro, optional
• Sliced red chili, optional
• Cooked jasmine rice, for serving

Directions

1. I prepare all my vegetables before starting because the curry cooks fairly quickly. I chop the broccoli, zucchini, bell pepper, carrots, green beans, and onion into bite-sized pieces.
2. I heat the oil in a large skillet, wok, or deep saucepan over medium heat. I add the onion and cook it for a few minutes until it begins to soften.
3. I add the garlic, ginger, and Thai green curry paste. I cook everything for about 1 minute, stirring constantly, until the mixture becomes fragrant.
4. I pour in a small amount of the coconut milk and stir it into the curry paste. Once everything is well combined, I add the remaining coconut milk and vegetable broth.
5. I add the carrots, broccoli, and green beans first because they usually take longer to cook. I let them simmer gently for several minutes.
6. I add the zucchini, bell pepper, snow peas, and bamboo shoots. I continue simmering until all the vegetables are tender but still have a little bite.
7. I stir in the soy sauce and brown sugar. I taste the curry and adjust the seasoning or curry paste if necessary.
8. I remove the curry from the heat and stir in fresh lime juice and basil. I like adding these ingredients at the end so their fresh flavors remain noticeable.
9. I spoon the Thai Green Vegetable Curry over warm jasmine rice and finish it with cilantro, sliced chili, extra basil, or a squeeze of lime.

Servings and Timing

I usually make this recipe as approximately 4 servings, which works well for a family meal or a few days of easy lunches.

• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: approximately 40 minutes
• Servings: 4

Variations

When I want extra protein, I add cubed tofu, chickpeas, or edamame. I especially like crispy pan-fried tofu because it adds a firmer texture that contrasts nicely with the creamy coconut curry.

I also change the vegetables according to what I have in my refrigerator. Eggplant, cauliflower, mushrooms, baby corn, spinach, bok choy, sweet potato, and butternut squash can all work well.

For a milder curry, I start with less green curry paste and add more only after tasting the sauce. When I want more heat, I increase the curry paste or add sliced fresh chilies.

I sometimes make the curry richer by using full-fat coconut milk. When I prefer a lighter sauce, I use light coconut milk, although I find that the finished curry isn’t quite as creamy.

For a gluten-free version, I use gluten-free tamari instead of regular soy sauce and check the ingredients in my curry paste and other packaged ingredients.

For a fully vegan version, I make sure my Thai green curry paste contains no shrimp paste, fish, or other animal-derived ingredients.

Storage/Reheating

I let leftover Thai Green Vegetable Curry cool before transferring it to an airtight container. I keep it refrigerated for up to 3–4 days, preferably storing the rice separately from the curry.

To reheat the curry on the stovetop, I place it in a saucepan over medium-low heat and stir occasionally until it is thoroughly heated. If the sauce has thickened in the refrigerator, I add a small splash of vegetable broth or coconut milk.

I can also reheat individual portions in the microwave, stirring partway through so everything heats evenly.

I prefer adding fresh basil, cilantro, sliced chilies, and lime juice after reheating. This gives the leftovers some of the bright, fresh flavor of the original dish.

FAQs

Is Thai Green Vegetable Curry very spicy?

I find that the heat level depends heavily on the green curry paste I use because different brands can vary considerably in spiciness. I start with a smaller amount when I want a mild curry and add more after tasting.

What vegetables are best for Thai green curry?

I like using a combination of vegetables with different colors and textures. Broccoli, bell peppers, zucchini, green beans, carrots, eggplant, bamboo shoots, snow peas, and mushrooms are some of my favorites. I add firmer vegetables first and quicker-cooking vegetables later so everything finishes cooking at about the same time.

How can I make Thai Green Vegetable Curry more filling?

I add tofu, chickpeas, edamame, or another plant-based protein when I want a heartier curry. Serving it with jasmine rice, brown rice, or rice noodles also makes it more substantial.

Can I make Thai Green Vegetable Curry ahead of time?

Yes. I can prepare the curry ahead and refrigerate it until I need it. I sometimes slightly undercook the vegetables when preparing it in advance because they continue to soften when I reheat the curry.

How can I thicken Thai green curry sauce?

I let the curry simmer uncovered for a few extra minutes when I want a thicker sauce. Using full-fat coconut milk also gives me a naturally richer consistency. I avoid boiling the curry aggressively because a gentle simmer gives me better control over the texture of the vegetables.

Conclusion

This Thai Green Vegetable Curry is a flavorful and flexible meal I love making when I want plenty of vegetables in a creamy, aromatic sauce. The combination of coconut milk, green curry paste, ginger, garlic, lime, and fresh basil gives me layers of flavor while keeping the cooking process surprisingly simple.

Thai Green Vegetable Curry

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A creamy and aromatic Thai-inspired green curry packed with colorful vegetables in a coconut milk sauce flavored with green curry paste, ginger, garlic, lime, and fresh basil. Serve it over warm jasmine rice for a satisfying vegetarian dinner.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Simmering
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

• 2 tablespoons Thai green curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 2 cups broccoli florets
• 1 medium zucchini, chopped
• 1 red bell pepper, chopped
• 1 cup green beans, trimmed and cut into bite-sized pieces
• 2 medium carrots, sliced
• 1 cup snow peas or sugar snap peas
• 1 cup bamboo shoots, drained
• 1 small yellow onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon neutral cooking oil
• 2 tablespoons soy sauce or tamari
• 1 tablespoon brown sugar
• 2 tablespoons fresh lime juice
• 1/2 cup fresh Thai basil or regular basil
• Fresh cilantro, optional
• Sliced red chili, optional
• Cooked jasmine rice, for serving

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Instructions

1. Prepare the vegetables by chopping the broccoli, zucchini, bell pepper, carrots, green beans, and onion into bite-sized pieces.
2. Heat the oil in a large skillet, wok, or deep saucepan over medium heat. Add the onion and cook for a few minutes until it begins to soften.
3. Add the garlic, ginger, and Thai green curry paste. Cook for about 1 minute, stirring constantly, until fragrant.
4. Pour in a small amount of the coconut milk and stir until well combined with the curry paste. Add the remaining coconut milk and vegetable broth.
5. Add the carrots, broccoli, and green beans and bring the mixture to a gentle simmer. Cook for several minutes until the vegetables begin to soften.
6. Add the zucchini, bell pepper, snow peas, and bamboo shoots. Continue simmering until all the vegetables are tender but retain a slight bite.
7. Stir in the soy sauce or tamari and brown sugar. Taste and adjust the seasoning or amount of curry paste as desired.
8. Remove the curry from the heat and stir in the fresh lime juice and basil.
9. Serve the Thai green vegetable curry over warm jasmine rice and garnish with optional cilantro, sliced red chili, additional basil, or a squeeze of fresh lime.

Notes

• Add cubed tofu, chickpeas, or edamame for extra plant-based protein. Crispy pan-fried tofu works especially well.
• Eggplant, cauliflower, mushrooms, baby corn, spinach, bok choy, sweet potato, and butternut squash can be substituted for or added to the vegetables.
• For a milder curry, start with less green curry paste and add more after tasting. For additional heat, use more curry paste or sliced fresh chilies.
• Full-fat coconut milk creates the richest and creamiest sauce, while light coconut milk can be used for a lighter version.
• For a gluten-free version, use gluten-free tamari and verify that the curry paste and other packaged ingredients are gluten-free.
• For a vegan version, choose a Thai green curry paste that contains no shrimp paste, fish, or other animal-derived ingredients.
• Store leftover curry in an airtight container in the refrigerator for 3–4 days, preferably keeping the rice separate.
• Reheat gently on the stovetop or in the microwave. Add a splash of vegetable broth or coconut milk if the sauce becomes too thick.
• Add fresh basil, cilantro, chilies, and lime juice after reheating for the freshest flavor.

Nutrition

• Serving Size: 1 serving
• Calories: 390 kcal
• Sugar: 13 g
• Sodium: 880 mg
• Fat: 22 g
• Saturated Fat: 16 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 44 g
• Fiber: 8 g
• Protein: 9 g
• Cholesterol: 0 mg