This Thai green vegetable curry recipe is a creamy, fragrant dish made with coconut milk, green curry paste, and fresh mixed vegetables. It is a popular Thai-style curry enjoyed for lunch or dinner and is known for its balance of mild heat and rich coconut flavour.
This recipe is ideal for home cooks because it uses simple ingredients, clear steps, and gentle cooking methods. The result is an easy Thai vegetable curry that tastes comforting, fresh, and satisfying without being overly spicy.
Recipe Information
Prep time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Serves: 3 to 4
Difficulty level: Easy
Ingredients
Vegetables
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1 cup broccoli florets
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1 medium carrot, thinly sliced
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1 red bell pepper, sliced
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100 g green beans, trimmed and cut into halves
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100 g baby corn, sliced
Curry Base
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1 tablespoon vegetable oil
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2 tablespoons Thai green curry paste
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400 ml coconut milk
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½ cup water
Seasoning
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1 tablespoon soy sauce
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1 teaspoon brown sugar
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Salt, to taste
To Finish
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1 teaspoon lime juice
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Fresh coriander leaves, chopped
Step-by-Step Method
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Heat the vegetable oil in a wide pan over medium heat.
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Add the Thai green curry paste and stir for about 30 seconds until fragrant.
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Pour in half of the coconut milk and cook gently for 2 minutes, stirring continuously to release the flavour of the paste.
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Add the remaining coconut milk along with the water and bring to a gentle simmer.
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Add the carrot, green beans, and baby corn. Cook for 5 minutes until slightly tender.
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Add the broccoli and red bell pepper, then cook for another 5 to 6 minutes until the vegetables are just cooked but still hold their shape.
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Stir in the soy sauce, brown sugar, and salt. Taste and adjust seasoning if needed.
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Turn off the heat and add lime juice. Stir gently.
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Garnish with fresh coriander leaves and serve hot.
Cooking Tips
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Cook the curry over medium heat to prevent the coconut milk from splitting.
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Cut vegetables evenly so they cook at the same pace.
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For a thinner curry, add a little warm water while simmering.
Variations
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Vegan: This Thai green vegetable curry is naturally vegan.
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Less spicy: Reduce the curry paste to 1 tablespoon.
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Protein option: Add cubed firm tofu during the last 5 minutes of cooking.
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Extra creamy: Use full-fat coconut milk only and skip the added water.
Serving Suggestions
Serve this Thai green curry with steamed jasmine rice or plain basmati rice. It is best enjoyed fresh and works well as a comforting weeknight dinner.
Storage and Reheating
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Store leftovers in an airtight container in the fridge for up to 2 days.
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Reheat gently on the hob over low heat, stirring occasionally.
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Freezing is not recommended as coconut milk can change texture.
