Thai green curry coconut (Printable)

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

# What You'll 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)

# Step-by-step Directions:

01 - Heat the vegetable oil in a large pot over medium heat. Add the green curry paste and sauté for 1 to 2 minutes until fragrant.
02 - Add the thinly sliced onion and cook for 2 minutes until slightly softened.
03 - Stir in the chicken or tofu and cook for 2 to 3 minutes until the chicken turns white but remains slightly undercooked.
04 - Pour in the coconut milk and broth, then bring the mixture to a gentle simmer.
05 - Add the bell pepper, zucchini, baby corn, snap peas, mushrooms, and carrot. Simmer for 8 to 10 minutes until vegetables are tender and protein is fully cooked.
06 - Stir in the fish sauce or soy sauce and sugar. Taste and adjust seasoning if necessary.
07 - Remove from heat. Ladle into bowls and garnish with chopped cilantro, Thai basil leaves, lime wedges, and sliced chili if desired.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together faster than ordering takeout.
  • The coconut milk softens the heat just enough that it's approachable, not punishing.
  • You can swap proteins and vegetables based on what's in your fridge, and it always works.
02 -
  • Don't skip the initial sauté of the curry paste—that minute or two of sizzling is what develops the depth.
  • Vegetables should be tender but not mushy; if you're using watery ones like zucchini, add them toward the end so they don't dissolve into nothing.
  • Taste as you go, especially with fish sauce; it's potent, and you can always add more but can't take it out.
03 -
  • Make extra curry paste or buy it in bulk; once you start making this, you'll find yourself making it often.
  • If the soup tastes flat, it's probably missing salt, lime juice, or fish sauce—those three are your flavor dials.
  • Prep your vegetables while the broth builds; this soup rewards a little mise en place and punishes rushing.
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