Thai green curry coconut (Printable Version)

A spicy, creamy bowl of Thai green curry with coconut milk and fresh vegetables.

# What You 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
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 for 1 to 2 minutes until fragrant.
02 - Add thinly sliced onions and cook for 2 minutes until slightly softened.
03 - Incorporate sliced chicken or cubed tofu and cook for 2 to 3 minutes until chicken turns white but is not fully cooked.
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 soup into bowls and garnish with chopped cilantro, Thai basil leaves, lime wedges, and optional sliced red chili.

# Expert Pointers:

01 -
  • It tastes like you spent hours in the kitchen when it's actually ready in under 40 minutes.
  • The broth soaks up every bit of coconut and curry flavor while the vegetables stay bright and crisp.
  • You can sneak in whatever vegetables are hiding in your crisper drawer and it only gets better.
02 -
  • Add the vegetables in stages if you want them at different textures—carrots first, then tougher vegetables, finishing with snap peas if you want them to stay crisp.
  • The fish sauce is non-negotiable if you want authentic depth; soy sauce is a fine substitute if you're vegetarian, but something fermented really does make the difference.
03 -
  • Don't skip blooming the curry paste—that extra minute of cooking changes everything about how it flavors the whole soup.
  • If you're sensitive to heat, reduce the curry paste to 1 tablespoon and taste as you go; you can always add more but you can't take it back.
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