Thai green curry coconut (Printable Page)

Aromatic Thai green curry with creamy coconut milk and fresh vegetables in a comforting broth.

# What You'll Need:

→ Protein

01 - 14 oz firm tofu, cubed, or 14 oz boneless, skinless chicken breast, thinly sliced

→ Vegetables

02 - 1 small red bell pepper, sliced
03 - 1 small zucchini, sliced
04 - 3.5 oz baby corn, halved
05 - 3.5 oz snap peas, trimmed
06 - 3.5 oz mushrooms, sliced
07 - 1 small carrot, julienned
08 - 1 small onion, thinly sliced

→ Soup Base

09 - 2 tbsp green curry paste (store-bought or homemade)
10 - 13.5 fl oz coconut milk
11 - 17 fl oz vegetable or chicken broth
12 - 1 tbsp fish sauce or soy sauce for vegetarian
13 - 1 tsp sugar
14 - 1 tbsp vegetable oil

→ Garnishes

15 - Fresh cilantro, chopped
16 - Lime wedges
17 - Fresh Thai basil leaves
18 - Sliced red chili (optional)

# Step-by-Step Guide:

01 - Heat vegetable oil in a large pot over medium heat. Sauté green curry paste for 1 to 2 minutes until fragrant.
02 - Add sliced onion and cook for 2 minutes until slightly softened.
03 - Incorporate chicken or tofu, cooking for 2 to 3 minutes until chicken turns white but is not fully cooked through.
04 - Pour in coconut milk and broth. Bring mixture to a gentle simmer.
05 - Add bell pepper, zucchini, baby corn, snap peas, mushrooms, and carrot. Simmer for 8 to 10 minutes until vegetables are tender and protein is cooked through.
06 - Stir in fish sauce or soy sauce and sugar. Taste and adjust seasoning as needed.
07 - Remove from heat. Ladle into bowls and garnish with chopped cilantro, Thai basil, lime wedges, and sliced chili if desired.

# Expert Tips:

01 -
  • It comes together in 35 minutes but tastes like you've been simmering it all afternoon.
  • The balance of spicy, creamy, and fresh hits differently when the coconut milk mingles with that first hit of curry.
  • You can swap proteins and vegetables without losing the soul of the dish.
02 -
  • Don't skip the initial sauté of the curry paste; that 1–2 minutes makes the difference between flat and fragrant.
  • Taste as you go in the last steps because every curry paste brand has different salt levels, and you can always add more but can't take it back.
03 -
  • Keep the heat at a gentle simmer once the liquids go in—a rolling boil turns the coconut milk grainy and your vegetables mushy.
  • If you're using chicken, slice it thin so it cooks through quickly without turning tough and weird.
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