Thai Green Curry

If you are craving a warm, delicious dinner to keep you toasty in the winter that is also packed full of vegetables, this is the recipe for you! It is easy to make during the week and is also full of flavor. If you have leftovers, you will not be disappointed. This recipe is inspired from Cookie+Kate.

After the curry reduces and the veggies are cooked through
Final product!

Thai Green Curry

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 40 minutes


1 cup brown rice

1 tbsp olive oil

1 small white onion

1 tbsp ginger (~1 inch nub, peeled and finely chopped)

2 cloves garlic, finely chopped

3 cups of your choice of vegetables (see Note 1)

2 tbsp Thai green curry paste (see Note 2)

1 can (14 oz.) coconut milk

1/2 cup water

1.5 tsp rice vinegar or lime juice

1.5 tsp soy sauce

Red pepper flakes, for serving

How to Make It

  1. To cook rice, bring water to boil, add the rinsed rice, and continue boiling for 30 minutes. Remove from heat, drain rice, and return rice to the pot. Cover and let rice rest for 10 minutes until serving.
  2. Warm a large skillet over medium heat. Add 1 tbsp oil. Cook onion for a few minutes, then add ginger and garlic until fragrant. Add harder veggies (i.e. carrots, potato) for a few minutes, then add softer veggies (i.e. zucchini, pepper) to the skillet. Cook until everything has softened significantly (approx. 3-5 minutes). Add curry paste and stir for 2 minutes.
  3. Add coconut milk into pan with 1/2 cup water and bring to simmer. Maintain a simmer until vegetables are cooked through, about 10 minutes.
  4. Remove the curry from heat and season with rice vinegar and soy sauce. Add salt, pepper, and red pepper flakes, to taste. Serve curry over rice.

Note 1: For my Thai curries, I like to use carrots, bell pepper, and zucchini but you can swap out any of these vegetables for your favorite veggies (i.e. potato, asparagus, cauliflower, snap peas, greens). If you use greens (i.e. spinach, kale), double the cups of veggies and add after all of the other veggies are cooked in the coconut milk, since they reduce quickly. Similarly, for added protein, I will throw in a cup of rotisserie chicken when the coconut milk is added.

Note 2: This curry paste packs a punch, so I only use 2 tbsp. If you enjoy a super spicy curry, you can add up to 4 tbsp. Also, if you use a different curry paste, this will need to be adjusted.

2 thoughts on “Thai Green Curry

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