Saturday , 16 December 2017

Vegetable Thai Green Curry

For an easy meal, I highly recommend keeping a couple of kinds of curry paste on hand.

I know, I know, this is a food blog and I should be more authentic and make it from scratch, but there are prepared Thai curry pastes out there that are pretty tasty.  I won’t go into each brand but please go to your local Asian market and test a few different brands and varieties.  I’d recommend avoiding the ones at your local supermarket; I’m not sure if those are ‘Americanized’ or not but they don’t have nearly as much flavor (at least in my experience).

For this meal, I wanted to use up all the random vegetables I had hanging around – a can of baby corn that I didn’t remember buying, what I had left of a bag of green beans, a red bell pepper threatening to go bad and some of the carrot chips I always keep on hand for snacking and instances just like this.

Green curry paste is a mix of green chilies, garlic, shallots, galangal, lemongrass, kaffir lime and spices; ingredients that can be hard to get fresh here so buying the ready-made is a great compromise when I don’t feel like driving 45 minutes to the local international grocery store.

Throw in a can of light coconut milk along with some chicken or vegetable stock and it’s a guaranteed delicious dish.

Vegetable Thai Green Curry

Prep Time: 15 minutes

Cook Time: 25 minutes

Serving Size: 4

Calories per serving: 247

Fat per serving: 10.6

Vegetable Thai Green Curry


  • 1 1/2 Tbsp oil (I love using coconut oil here but grapeseed or peanut would also be good)
  • 1 medium onion, diced
  • 4 cloves of garlic, minced
  • 2 – 4 Tbsp Thai green curry paste (depending on how spicy/bold you want the flavor to be) Note – I use the whole 4 oz container because I love the flavor. I’ve even been known to throw in some chopped jalapeno or crushed red pepper to make it extra spicy.
  • 1 (14 oz) can light coconut milk
  • ½ cup stock (chicken or vegetable)
  • 2 Tbsp fish sauce
  • 1 Tbsp brown sugar
  • 1 lb green beans, ends snapped off and snapped in half
  • 1 large red bell pepper, cut into thin strips
  • 1 cup of carrot coins/chips (I’d use a large carrot thinly sliced if you don’t keep those on hand)
  • 1 (14 oz can) baby corn
  • 2 Tbsp of cornstarch mixed with 2 Tbsp of water
  • 2 Tbsp lime juice
  • 2 Tbsp fresh minced cilantro


  1. Heat oil over medium high heat in a deep skillet or wok. Add onion and cook for 3 – 4 minutes until softened. Add in garlic and curry paste, cook, stirring continuously until fragrant (1 - 2 minutes). Pour coconut milk, stock, fish sauce and brown sugar and mix until well combined.
  2. Add green beans, red bell pepper and carrots and bring to a boil. Reduce heat to medium low, cover and simmer for 12 minutes or until vegetables have softened.
  3. Increase heat to medium-high. Add in the baby corn and cornstarch slurry, mixing well and cook 3 – 4 minutes or until sauce and slightly thickened. Stir in lime juice then taste and adjust seasoning (you may need a bit more fish sauce, sugar or lime juice – all the flavors should be balanced).
  4. Serve over hot cooked rice and garnish with cilantro.

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  1. Nami | Just One Cookbook

    I love Thai food and I enjoy Thai curry. However I cannot eat spicy food so I usually order yellow curry… Still, it’s always one of menus we order (I insist!). This looks so good. I can eat Thai food everyday… 🙂 Have a great weekend!

  2. This looks really tasty and so colorful. Ishared it on Google+ hope you don’t mind. Have a lovely weekend.
    Suzi recently posted..Falafels with Fresh Horseradish SauceMy Profile

  3. I love anything Thai and this is no exception. Love all of the color and flavors. Great dish!

  4. Very interesting… I tend to defer to red curry but I should experiment more with green curry because this dish loooks singularly delicious!!

  5. This looks really good. I love all the colors.

  6. I know exactly what you mean about canned curry pastes but darn this looks good either way. What a great way to eat veggies 🙂

    chow:) Devaki @ weavethousandflavors

  7. Carol @ Always Thyme to Cook

    I love red curry, now I need to try the green. I’ll look for it. Your dish looks so good!

  8. This looks like a perfect weeknight meal. Healthy, colorful, and full of flavor!

  9. Oh Yeah, We love vegetables.Maybe I should try your recipe, sounds and looks phenomenal!! 😉

  10. i love curry, but never seem to do it well at home – i will have to try yours, as it looks and sounds incredibly delicious!

  11. Hey man, I fully endorse curry pastes! Sometimes, you just don’t have time to whip one up from scratch and provided you’ve got a halfway decent Asian market nearby, you can find some yummy ones. Great dish, darling!

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