#thaigreencurry

Serves 4 -6

Ingredients for sauce:

½ Tbsp. Vegetable oil

1 Tbsp. Ginger, grated

3 cloves Garlic, minced

1- 13.5 oz. can Coconut milk

2 oz. Tamarind juice

1 Tbsp. Rice vinegar, seasoned

2 Tbsp. Green curry paste

1 Tbsp. Brown sugar

Ingredients for dish:

2 Tbsp. Vegetable oil

1 cup Broccoli, florets

¾ cup Snap peas

¾ cup Pineapple, chunks

2 lbs. Rice Noodles- cooked and oiled

1/3 cup Vegetable stock

1 Tbsp. Black sesame seeds

1 Tbsp. Basil leaves, rough chopped

1 Tbsp. Cilantro, rough chopped

1 lime, cut into wedges

Preparation:

To make the Green Curry sauce, in a sauce pan over medium-high heat, add oil and heat until hot. Add ginger and garlic cook until softened.

Add coconut milk, tamarind juice, rice vinegar, green curry paste and sugar. Stirring occasionally, bring to a simmer, dissolve the sugar, turn off heat.  

In a large pan over medium-high heat, add oil and heat until hot. Add broccoli, snap peas and pineapple. Cook until broccoli turns bright green and begins to soften.

Add zucchini noodles and vegetable stock. Stirring occasionally, cook until zucchini noodles begin to soften and are heated through. Don’t overcook the noodles!

Add the Green Curry sauce over the vegetables and zucchini noodles, stir well to combine. Turn off heat, toss with the basil and cilantro.

Serve with lime wedges.

🍛 Thai Green Curry Pork with Vegetables

Creamy coconut milk, fragrant green curry paste, tender pork loin, and colorful vegetables come together in this comforting Thai-inspired curry.

This recipe is made with bok choy, yellow summer squash, green bell pepper, shiitake mushrooms, garlic, scallions, and savory nam pla for deep, balanced flavor. Serve it hot over steamed rice for a cozy homemade meal that feels rich, warm, and satisfying.

Perfect for curry night, easy dinner planning, or anyone who loves creamy coconut curry dishes.

This Thai Green Curry with Shrimp is a quick and healthy dinner idea for the middle of the week that is full of bright flavors. This dish is satisfying because it has crunchy vegetables, juicy shrimp, and a fragrant green curry sauce.

Ingredients: 1 lb shrimp, peeled and deveined. 2 tbsp green curry paste. 1 can 14 oz coconut milk. 1 cup chicken or vegetable broth. 1 red bell pepper, sliced. 1 cup sliced mushrooms. 1 cup snap peas. 1 tbsp fish sauce. 1 tbsp brown sugar. 1 tbsp lime juice. 1 handful fresh basil leaves. Cooked rice, for serving.

Instructions: Put 1 tablespoon of oil in a large skillet or wok and heat it over medium-high heat. After you add the green curry paste, stir the food around constantly for one minute. Add the coconut milk and broth and mix them together by stirring. Bunch of snap peas, bell pepper, and shrimp should be added. Set the sauce on low heat and cook for 5 to 7 minutes, until the shrimp is pink and fully cooked. Add the lime juice, brown sugar, and fish sauce, and mix well. Check the seasoning and make changes if needed. Take it off the heat and add the fresh basil leaves. Put the Thai green curry on top of rice that has already been cooked. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Vegan Thai Green Curry is a colorful and tasty dish that is full of flavor. A satisfying base for a variety of colorful vegetables and tofu is made from creamy coconut milk and fragrant green curry paste. The fresh basil and lime juice finish off this hearty meal with a zesty taste.

Ingredients: 1 can 14 oz coconut milk. 1 cup vegetable broth. 1 tablespoon green curry paste. 1 tablespoon soy sauce. 1 tablespoon coconut sugar. 1 small onion, sliced. 2 cloves garlic, minced. 1 bell pepper, sliced. 1 medium zucchini, sliced. 1 cup sliced mushrooms. 1 cup broccoli florets. 1 cup firm tofu, cubed. 1 handful fresh basil leaves. 2 tablespoons lime juice. Cooked rice, for serving.

Instructions: In a large skillet, combine coconut milk, vegetable broth, green curry paste, soy sauce, and coconut sugar. Stir well. Add onion and garlic to the skillet. Cook over medium heat for 5 minutes until softened. Add bell pepper, zucchini, mushrooms, broccoli, and tofu to the skillet. Stir to combine. Simmer for 10-15 minutes until vegetables are tender and the sauce has thickened slightly. Stir in fresh basil leaves and lime juice. Cook for an additional 2 minutes. Serve hot over cooked rice. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Vegan Thai Green Curry is a colorful and tasty dish that is full of flavor. A satisfying base for a variety of colorful vegetables and tofu is made from creamy coconut milk and fragrant green curry paste. The fresh basil and lime juice finish off this hearty meal with a zesty taste.

Ingredients: 1 can 14 oz coconut milk. 1 cup vegetable broth. 1 tablespoon green curry paste. 1 tablespoon soy sauce. 1 tablespoon coconut sugar. 1 small onion, sliced. 2 cloves garlic, minced. 1 bell pepper, sliced. 1 medium zucchini, sliced. 1 cup sliced mushrooms. 1 cup broccoli florets. 1 cup firm tofu, cubed. 1 handful fresh basil leaves. 2 tablespoons lime juice. Cooked rice, for serving.

Instructions: In a large skillet, combine coconut milk, vegetable broth, green curry paste, soy sauce, and coconut sugar. Stir well. Add onion and garlic to the skillet. Cook over medium heat for 5 minutes until softened. Add bell pepper, zucchini, mushrooms, broccoli, and tofu to the skillet. Stir to combine. Simmer for 10-15 minutes until vegetables are tender and the sauce has thickened slightly. Stir in fresh basil leaves and lime juice. Cook for an additional 2 minutes. Serve hot over cooked rice. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Vegan Thai Green Curry is a colorful and tasty dish that is full of flavor. A satisfying base for a variety of colorful vegetables and tofu is made from creamy coconut milk and fragrant green curry paste. The fresh basil and lime juice finish off this hearty meal with a zesty taste.

Ingredients: 1 can 14 oz coconut milk. 1 cup vegetable broth. 1 tablespoon green curry paste. 1 tablespoon soy sauce. 1 tablespoon coconut sugar. 1 small onion, sliced. 2 cloves garlic, minced. 1 bell pepper, sliced. 1 medium zucchini, sliced. 1 cup sliced mushrooms. 1 cup broccoli florets. 1 cup firm tofu, cubed. 1 handful fresh basil leaves. 2 tablespoons lime juice. Cooked rice, for serving.

Instructions: In a large skillet, combine coconut milk, vegetable broth, green curry paste, soy sauce, and coconut sugar. Stir well. Add onion and garlic to the skillet. Cook over medium heat for 5 minutes until softened. Add bell pepper, zucchini, mushrooms, broccoli, and tofu to the skillet. Stir to combine. Simmer for 10-15 minutes until vegetables are tender and the sauce has thickened slightly. Stir in fresh basil leaves and lime juice. Cook for an additional 2 minutes. Serve hot over cooked rice. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes