Thai green curry coconut (Printable)

Vibrant Thai green curry with creamy coconut milk and fresh vegetables, tender tofu or chicken included.

# Ingredient List:

→ 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)

# Steps:

01 - Heat vegetable oil in a large pot over medium heat. Add green curry paste and sauté 1 to 2 minutes until fragrant.
02 - Add sliced onion and cook 2 minutes until slightly softened.
03 - Stir in chicken or tofu, cooking 2 to 3 minutes until chicken turns white but is not fully cooked.
04 - Pour in coconut milk and broth, then bring to a gentle simmer.
05 - Add bell pepper, zucchini, baby corn, snap peas, mushrooms, and carrot. Simmer 8 to 10 minutes until vegetables are tender and protein is cooked through.
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.

# Expert Advice:

01 -
  • The soup comes together in 35 minutes and tastes like you've been simmering it all day.
  • Green curry paste does the heavy lifting, so you get authentic Thai flavor without a list of obscure spices.
  • It's naturally forgiving—swap vegetables, adjust heat level, pick your protein—and it never disappoints.
02 -
  • Don't skip sautéing the curry paste on its own—that minute or two of direct heat softens the raw spice edges and makes the finished soup taste more polished.
  • Coconut milk separates in the can, so give it a good stir before measuring; otherwise you might end up with a greasy top layer and thin soup underneath.
03 -
  • Buy quality green curry paste if you can—it becomes the entire personality of the soup, so a paste you actually like eating on a spoon will make a difference.
  • Keep cilantro and Thai basil separate and add just before serving; they taste brighter and smell more fragrant when they haven't stewed in the hot soup.
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