This Thai Green Curry With Vegetables Recipe is creamy, colorful and full of fresh flavor. It is a popular Thai dish loved around the world. This recipe is perfect for people who enjoy vegetables and gentle spice. You do not need special cooking skills to make it. The steps are simple and clear.
This Thai Green Curry With Vegetables Recipe works well for lunch or dinner. In this guide, you will learn How to make Thai Green Curry With Vegetables at home using easy ingredients.
The Secret Behind This Delicious
The secret behind this dish is the green curry paste and coconut milk balance. Green curry paste brings heat, herbs and deep Thai flavor. Coconut milk softens the spice and makes the curry creamy. Fresh vegetables add color, texture and nutrition. Cooking the paste first releases strong aromas.
Simmering slowly helps flavors mix well. A little sugar and lime juice balance salt and spice. This harmony creates a rich but gentle curry that tastes authentic and comforting.
Recipe Card Info
- Recipe Name: Thai Green Curry With Vegetables
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Course: Main Dish
- Cuisine: Thai
- Calories: 360 kcal per serving
Equipment List
- Medium to large saucepan
- Sharp knife
- Cutting board
- Wooden spoon
- Measuring cups
- Measuring spoons
Ingredients You Need for Thai Green Curry With Vegetables
- 1 tablespoon vegetable oil
- 2 tablespoons Thai green curry paste
- 1 can coconut milk
- 1 cup vegetable broth
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 cup sliced carrots
- 1 cup green beans, trimmed
- 1 cup zucchini slices
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon lime juice
- Salt to taste
- Fresh basil leaves for garnish
These fresh and simple items are the main Ingredients for Thai Green Curry With Vegetables. Always choose fresh vegetables for best results.
Instructions
1. Prepare the Vegetables
Wash and cut all vegetables into similar sizes. This helps them cook evenly and look nice.
2. Heat the Oil
Heat oil in a saucepan over medium heat until warm but not smoking.
3. Cook the Curry Paste
Add green curry paste to the oil. Stir for one minute until fragrant.
4. Add Coconut Milk
Pour half of the coconut milk into the pan. Stir until the paste blends smoothly.
5. Add Remaining Liquids
Add remaining coconut milk and vegetable broth. Stir gently to combine well.
6. Add Hard Vegetables
Add carrots and green beans first. Simmer for five minutes until slightly tender.
7. Add Soft Vegetables
Add broccoli, bell pepper, and zucchini. Stir gently and simmer until just cooked.
8. Season the Curry
Add soy sauce, sugar, lime juice, and salt. Stir and taste. Adjust if needed.
9. Simmer Gently
Let curry simmer for five more minutes. Do not boil strongly.
10. Finish and Garnish
Turn off heat and add fresh basil leaves before serving.
Expert Tips & Variations
- Use store-bought Thai green curry paste for convenience.
- Adjust curry paste amount to control spice level.
- Add tofu cubes for extra protein.
- Use bamboo shoots for a traditional Thai touch.
- Replace soy sauce with fish sauce if not vegetarian.
- Add spinach at the end for extra greens.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 360 kcal |
| Protein | 7 g |
| Carbohydrates | 24 g |
| Fat | 26 g |
| Fiber | 6 g |
| Sodium | 640 mg |
Serving Suggestions
Thai green curry with vegetables tastes best when served hot. Steamed jasmine rice is the most common choice. Brown rice also works well for a healthy option. You can serve it with rice noodles if preferred. A side of fresh cucumber salad balances the spice. Garnish with extra basil or lime wedges for brightness. This dish works well for family meals or casual guests.
Storage & Reheating Tips
Store leftover curry in an airtight container in the refrigerator for up to three days. The flavor improves after resting overnight. Reheat gently on the stove over low heat. Stir often to avoid separation.
You can add a splash of water or coconut milk while reheating. Freezing is possible but vegetables may soften slightly after thawing.
Thai Green Curry With Vegetables Recipe
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons Thai green curry paste
- 1 can coconut milk
- 1 cup vegetable broth
- 1 cup broccoli florets
- 1 red bell pepper sliced
- 1 cup sliced carrots
- 1 cup green beans trimmed
- 1 cup zucchini slices
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon lime juice
- Salt to taste
- Fresh basil leaves for garnish
- These fresh and simple items are the main Ingredients for Thai Green Curry With Vegetables. Always choose fresh vegetables for best results.
Instructions
Prepare the Vegetables
- Wash and cut all vegetables into similar sizes. This helps them cook evenly and look nice.
Heat the Oil
- Heat oil in a saucepan over medium heat until warm but not smoking.
Cook the Curry Paste
- Add green curry paste to the oil. Stir for one minute until fragrant.
Add Coconut Milk
- Pour half of the coconut milk into the pan. Stir until the paste blends smoothly.
Add Remaining Liquids
- Add remaining coconut milk and vegetable broth. Stir gently to combine well.
Add Hard Vegetables
- Add carrots and green beans first. Simmer for five minutes until slightly tender.
Add Soft Vegetables
- Add broccoli, bell pepper, and zucchini. Stir gently and simmer until just cooked.
Season the Curry
- Add soy sauce, sugar, lime juice, and salt. Stir and taste. Adjust if needed.
Simmer Gently
- Let curry simmer for five more minutes. Do not boil strongly.
Finish and Garnish
- Turn off heat and add fresh basil leaves before serving.
Notes
- Use store-bought Thai green curry paste for convenience.
- Adjust curry paste amount to control spice level.
- Add tofu cubes for extra protein.
- Use bamboo shoots for a traditional Thai touch.
- Replace soy sauce with fish sauce if not vegetarian.
- Add spinach at the end for extra greens.
FAQs about Thai Green Curry With Vegetables
Is Thai Green Curry With Vegetables very spicy?
It depends on the curry paste amount. Using less paste makes it mild and friendly for beginners.
Can I make this recipe vegan?
Yes, use soy sauce instead of fish sauce and choose vegan curry paste.
What vegetables work best in this curry?
Broccoli, carrots, bell peppers, zucchini, and green beans work very well.
Can I prepare Thai green curry ahead of time?
Yes, it stores well and tastes better the next day after flavors blend.
Why does my curry taste too thin?
Simmer longer to thicken or use full-fat coconut milk for richer texture.
Conclusion
This Thai Green Curry With Vegetables Recipe is easy, healthy and full of Thai flavor. It uses simple steps and fresh vegetables. You now know How to make Thai Green Curry With Vegetables at home without stress.
The creamy coconut sauce and gentle spice make it comforting. This dish works for weeknights, meal prep or guests. Try it once, and it may become a regular favorite in your kitchen.
Sofia Lane is a food lover who loves cooking and sharing easy, tasty recipes. She believes in making cooking simple and fun for everyone. On DiveCrave, Sofia shares her favorite meals, desserts and treats that anyone can make at home.