Thai Green Curry Coconut (Print)

Aromatic Thai green curry with creamy coconut milk and fresh vegetables for a spicy, comforting meal.

# Ingredients:

→ 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
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 option
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

# Instructions:

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

# Pro Tips:

01 -
  • It comes together in under 40 minutes, which means weeknight dinner without the stress.
  • The balance of creamy, spicy, and fresh hits all at once and somehow feels both comforting and alive.
  • You can swap almost any vegetable or protein based on what's in your kitchen, so it never gets boring.
02 -
  • Don't skip toasting the curry paste in oil at the beginning—it transforms it from a flat note into something complex and aromatic that carries the whole dish.
  • The vegetables should go in together so they finish cooking at roughly the same time, which means nothing gets mushy and nothing stays too crunchy.
  • Fish sauce smells absolutely terrible in the jar, but once it hits the hot soup it becomes this savory backbone that makes people say it tastes authentic even if they can't identify what's making it so good.
03 -
  • Don't overcrowd your pot when cooking the curry paste at the start—you want it to toast and deepen, not steam, so medium heat and patience are key.
  • If your coconut milk is very thick, whisk it together in the can before pouring so you get an even, creamy consistency throughout the soup.
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