Thai Green Curry Coconut (Printable Version)

A vibrant blend of Thai green curry, creamy coconut milk, and fresh vegetables with tofu or chicken.

# 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 (store-bought or homemade)
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)
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)

# Directions:

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 sliced onion and cook for 2 minutes until slightly softened.
03 - Incorporate tofu or chicken and cook for 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 for 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 soup into bowls and garnish with cilantro, Thai basil, lime wedges, and sliced chili if desired.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, but tastes like you've been simmering it all afternoon.
  • The balance between creamy and spicy hits exactly right without one overwhelming the other.
  • You can swap proteins and vegetables based on what's in your kitchen, making it feel fresh every time.
  • One pot means cleanup doesn't overshadow the joy of eating something this good.
02 -
  • The green curry paste needs those 1–2 minutes alone in the oil to wake up its flavors; skip this and the soup tastes muted and one-dimensional.
  • Don't overcook the vegetables chasing tenderness—they'll continue to soften slightly once the heat is off, and keeping them with a little resistance is what keeps this soup feeling bright.
  • Fresh lime juice and herbs aren't garnish; they're essential components that complete the flavor profile in a way nothing else can.
03 -
  • If you find store-bought curry paste intimidating, start with a smaller amount and build up—you can always add more, but you can't take it out.
  • Keep lime wedges within reach at the table; people will want to squeeze fresh lime into their bowl right before eating.
  • Leftovers reheat beautifully and sometimes taste even better the next day as the flavors continue to marry.
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