Thai Green Curry with Vegetables
A fragrant coconut green curry packed with seasonal vegetables and finished with Thai basil. Ready in about 35 minutes, this one-pot vegetarian dinner is rich, aromatic and endlessly adaptable.
I like to build the sauce first, letting the paste bloom in a little of the thick coconut cream before the broth goes in. That extra minute or two makes a real difference to the depth of flavour. Then it's just a matter of adding vegetables in the right order, from the firmest to the quickest-cooking.
Serve it over jasmine rice with plenty of sauce spooned on top. It's a weeknight dinner that tastes like it took much longer, and it reheats beautifully the next day.
Ingredients
- 2 tablespoons coconut oil or neutral oil
- 3 tablespoons Thai green curry paste
- 1 x 400 ml can full-fat coconut milk
- 200 ml vegetable stock
- 1 tablespoon soy sauce
- 1 teaspoon palm sugar or light brown sugar
- 2 kaffir lime leaves, torn (optional)
- 1 small aubergine, cut into 2 cm chunks
- 1 red bell pepper, deseeded and sliced
- 150 g green beans, trimmed and halved
- 1 medium courgette, sliced into half-moons
- 100 g baby corn, halved lengthways
- 150 g firm tofu, pressed and cubed (optional)
- 1 tablespoon lime juice
- A handful of Thai basil leaves
- 1 red chilli, sliced, to serve (optional)
- Jasmine rice, to serve
Instructions
- Heat the oil in a large wok or deep sauté pan over medium heat. Add the curry paste and cook for 1–2 minutes, stirring constantly, until it smells fragrant and darkens slightly.
- Pour in about a quarter of the coconut milk and stir to dissolve the paste into a smooth, glossy sauce. Let it bubble gently for 1 minute.
- Add the remaining coconut milk, vegetable stock, soy sauce, sugar and kaffir lime leaves if using. Bring to a gentle simmer.
- Add the aubergine and simmer for 5 minutes, until it starts to soften.
- Stir in the red pepper, green beans, courgette and baby corn. Simmer for 6–8 minutes, until the vegetables are tender but still have a little bite.
- If using tofu, add it now and simmer for 2 minutes to heat through.
- Turn off the heat and stir in the lime juice. Taste and adjust with a little more soy sauce or sugar if needed.
- Fold through most of the Thai basil leaves, reserving a few for garnish. Serve over jasmine rice, scattered with the remaining basil and sliced chilli if you like.
Cook’s tips
- Cooking the curry paste in oil before adding liquid blooms its spices and gives a deeper flavour.
- Use full-fat coconut milk for a creamy sauce; light coconut milk works but will be thinner.
- Cut vegetables into even pieces so they cook at the same rate.
- Add the lime juice off the heat so its brightness stays intact.
Substitutions
- Swap the vegetables for whatever is in season: butternut squash, broccoli, sugar snap peas or spinach all work well.
- No Thai basil? Use regular basil or a small handful of coriander.
- For a vegan version, check that your curry paste is fish-free and use vegan soy sauce.
- Add pan-fried halloumi or extra tofu for more protein.
Storage & reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the hob, adding a splash of water or coconut milk if the sauce has thickened.
Frequently asked questions
Is Thai green curry paste vegetarian?
Not always. Many traditional pastes contain shrimp paste or fish sauce, so check the label or look for a vegetarian or vegan green curry paste.
Can I make this curry ahead of time?
Yes. The curry tastes even better the next day. Make it up to 2 days ahead, cool completely, then refrigerate. Reheat gently and add fresh basil before serving.
What can I use instead of kaffir lime leaves?
If you can't find them, leave them out or add a little extra lime zest at the end. The curry will still be delicious.
How do I make it spicier?
Use a hotter curry paste or add an extra tablespoon of paste. You can also slice a fresh green chilli into the curry towards the end of cooking.
