Thai Green Curry with Vegetables

Introduction

Thai green curry with vegetables is a vibrant, aromatic dish that brings the warmth of Thai cuisine into everyday kitchens. At Best Bread Machine, we believe that cooking should be joyful, nourishing, and practical for busy families—especially moms who want flavorful meals without the fuss. This green curry fits beautifully into that philosophy.

Rich with coconut milk, fragrant with green curry paste, and packed with colorful vegetables, this dish is a celebration of comfort and freshness. It’s simple enough for a weeknight dinner but flavorful enough to feel like a special occasion.

Why You’ll Love This Recipe

• Quick and easy to make in under 30 minutes
• Customizable with your favorite vegetables
• Naturally gluten-free and dairy-free
• Great for meal prep or leftovers
• Bold Thai flavors with mild heat

This curry is a cozy, nourishing bowl that brings the family together with minimal effort.

Ingredients

For the Green Curry:

• 2 tablespoons green curry paste (store-bought or homemade)
• 1 tablespoon coconut oil or neutral oil
• 1 can (13.5 oz) coconut milk (full-fat preferred)
• 1/2 cup vegetable broth (or water)
• 1 tablespoon soy sauce or tamari
• 1 teaspoon brown sugar or coconut sugar
• 1 teaspoon lime juice
• Salt to taste (if needed)

Vegetables (adjust to taste):

• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, thinly sliced
• 1/2 cup snap peas
• 1/2 cup baby corn (optional)
• Fresh Thai basil or cilantro for garnish

Optional Add-Ins:

• Tofu cubes (pan-fried or steamed)
• Chickpeas or edamame
• Bamboo shoots or mushrooms

For Serving:

• Cooked jasmine rice, basmati rice, or rice noodles
• Lime wedges for squeezing

Equipment Needed

• Large skillet or wok
• Knife and cutting board
• Spatula or wooden spoon
• Measuring cups and spoons

Step-by-Step Instructions

1. Prepare the Vegetables

Wash and chop all vegetables into bite-sized pieces. Keep firmer vegetables (like carrots and broccoli) separate from softer ones (like zucchini and bell pepper).

2. Sauté the Curry Paste

Heat the coconut oil in a large skillet or wok over medium heat. Add the green curry paste and stir-fry for 1–2 minutes until fragrant. This step releases the oils and aromas.

3. Add Coconut Milk and Broth

Pour in the coconut milk and vegetable broth. Stir to combine with the curry paste. Bring the mixture to a gentle simmer.

4. Add Vegetables

Start with firmer vegetables like broccoli, cauliflower, and carrots. Cook for 5–6 minutes until just tender. Then add bell pepper, zucchini, snap peas, and any other soft vegetables. Simmer for another 5 minutes until vegetables are cooked but still vibrant.

5. Season the Curry

Add soy sauce, sugar, and lime juice. Taste and adjust seasoning. Add salt if needed. Stir in tofu or chickpeas if using.

6. Finish and Garnish

Remove from heat. Sprinkle with fresh Thai basil or cilantro. Serve hot over rice or noodles with lime wedges on the side.

Tips for Perfect Thai Curry

• Don’t skip the sauté: Toasting the curry paste in oil unlocks flavor
• Coconut milk matters: Full-fat gives the richest texture
• Customize vegetables: Use what’s in season or on hand
• Don’t overcook: Keep veggies slightly crisp for better texture
• Balance flavors: Thai cuisine balances spicy, sweet, salty, and sour

Variations

• Add protein: Chicken, shrimp, or tofu
• Spicier curry: Add fresh green chili or extra curry paste
• Milder version: Use half the curry paste
• Low-carb: Serve with cauliflower rice
• Creamier texture: Add a splash of coconut cream at the end

Make-Ahead and Storage

• Make-ahead: Chop vegetables in advance and store in airtight containers
• Store: Leftovers can be refrigerated for up to 4 days
• Freeze: Freeze curry (without rice) for up to 2 months
• Reheat: Gently reheat on the stove or in the microwave with a splash of broth

Frequently Asked Questions

What is Thai green curry paste made of? Usually includes green chilies, lemongrass, garlic, shallots, galangal, kaffir lime leaves, and spices.

Can I make it less spicy? Yes, reduce the amount of curry paste or add more coconut milk to tone it down.

What’s the best rice to serve with Thai curry? Jasmine rice is traditional, but basmati or rice noodles also work well.

Can I use frozen vegetables? Yes, just add them directly to the simmering curry and adjust cooking time.

Serving Suggestions

• Over jasmine or brown rice
• With flatbread or naan for dipping
• As part of a Thai-inspired dinner with spring rolls or cucumber salad
• Topped with crushed peanuts or sesame seeds for texture

Kid-Friendly Adaptations

• Reduce curry paste for milder flavor
• Use familiar veggies like carrots and bell peppers
• Add a little honey if needed to balance flavors
• Serve deconstructed for picky eaters (rice on the side, sauce separate)

The Joy of Simple Cooking

At Best Bread Machine, we understand the value of meals that are as comforting as they are practical. Thai green curry is a celebration of flavor and flexibility. With just one pan and a few simple steps, you can serve up a vibrant, wholesome meal that invites connection at the dinner table.

This recipe offers an approachable way to explore global cuisine while staying rooted in your family’s routines and needs. It’s the kind of meal you’ll come back to again and again—because it’s just that good.

Conclusion

Thai green curry with vegetables is a nourishing, flexible, and easy meal that fits beautifully into the rhythm of modern family cooking. With bold flavors, vibrant colors, and simple techniques, it delivers on every level—flavor, health, and heart.

Whether you’re new to Thai food or a longtime fan, this dish is sure to become a weeknight favorite.