Thai green curry is the kind of meal that just wraps you up in comfort. There’s something about that creamy coconut milk, the kick from green curry paste, and all those bright, fresh veggies. It’s full of flavour, a breeze to throw together, and completely vegetarian. Plus, the colours look amazing next to a bowl of steamed rice. If you want a dinner that’s both cosy and lively, this Thai green curry recipe is about to become your favourite weeknight go-to.
Here’s what you’ll need for 3–4 people:
2 tablespoons Thai green curry paste
1 can (400 ml) coconut milk
1 cup broccoli florets
1 small carrot, sliced
1 capsicum, chopped
½ cup baby corn
½ cup mushrooms, sliced
½ cup French beans
1 small onion, sliced
1 tablespoon oil
1 teaspoon soy sauce
1 teaspoon brown sugar
½ cup water or vegetable stock
Fresh basil leaves
Salt, to taste
Lime juice for serving
Quick tip: Always check your curry paste—some brands sneak in fish sauce or shrimp paste, which isn’t vegetarian.
Let’s get cooking:
- First, wash and chop your veggies into bite-sized pieces. Keeping them around the same size helps everything cook evenly.
- Heat a pan with oil over medium heat. Add the curry paste and stir it around for about a minute. Once your kitchen smells amazing, you’re good—don’t let the paste brown.
- Pour in half the coconut milk. Stir it up with the paste so it combines and gets smooth.
- Add all your veggies—onion, carrot, baby corn, French beans, broccoli, mushrooms, capsicum. Toss in the rest of the coconut milk and your water or stock. Mix everything, then let it cook for roughly 8 to 12 minutes, depending on how crisp you want the veggies.
- Sprinkle in soy sauce, brown sugar, and some salt. Let it all gently bubble for a couple more minutes. You want the veggies tender, still with a bit of bite—no mush.
- Turn off the heat, toss in fresh basil, and add a squeeze of lime. Give it one last stir before serving.
A few tips for the perfect curry:
Always use fresh veggies—seriously, it makes a huge difference.
Grab a vegetarian curry paste if you don’t want any hidden fish sauce.
Craving more protein? Add tofu.
If you like it spicier, just use more curry paste.
Don’t overcook it! The veggies are better bright and crisp than sad and limp.
Serving up:
Spoon the curry hot over jasmine or basmati rice. Want extra fibre? Go for brown rice. Finish with fresh basil and lime wedges—it looks beautiful and tastes even better.
Why I love it:
Thai green curry is perfect for anyone who wants a punch of flavour without spending the whole evening cooking. That coconut milk just gets me every time—lush, creamy, mellowing out the spice from the herbs. And the best part is, you can swap in whatever veggies you have lying around or bulk it up with tofu. This recipe keeps weekday dining exciting,g and honestly, I’d happily make it again and again. It’s simple, delicious, and never boring.
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