Thai Green Curry Coconut (Print Version)

A vibrant blend of Thai green curry, coconut milk, fresh vegetables, and tender protein for a comforting meal.

# 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 tablespoons green curry paste
10 - 13.5 fl oz coconut milk
11 - 17 fl oz vegetable or chicken broth
12 - 1 tablespoon fish sauce or soy sauce for vegetarian option
13 - 1 teaspoon sugar
14 - 1 tablespoon 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 1–2 minutes until fragrant.
02 - Add sliced onion and cook for 2 minutes until slightly softened.
03 - Stir in chicken or tofu and cook for 2–3 minutes until chicken turns white but is not fully cooked through.
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 8–10 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 and ladle the soup into bowls. Garnish with cilantro, Thai basil, lime wedges, and sliced chili if desired.

# Expert Tips:

01 -
  • It comes together faster than you'd expect, meaning you can have restaurant-quality soup on the table in about 35 minutes even on a weeknight.
  • The flavor is bold and complex without requiring you to make curry paste from scratch or hunt down hard-to-find ingredients.
  • It adapts beautifully to whatever you have in your vegetable drawer, making it feel custom-made every time you make it.
02 -
  • Don't skip the blooming step with the curry paste—rushing past it means missing out on depth of flavor that transforms the soup from good to unforgettable.
  • Fish sauce has an intimidating smell in the bottle, but once it hits the hot broth, it becomes the invisible hand that makes everything taste more vibrant and alive.
  • Keeping the simmer gentle instead of aggressive preserves the texture of the vegetables and prevents the coconut milk from separating or looking curdled.
03 -
  • If your coconut milk is very thick at the top of the can, don't automatically stir it in—that cream is gold for drizzling and creating visual drama in the bowl.
  • Toast a small piece of curry paste on a spoon to check the heat level before committing the full amount—you can always add more, but you can't take it back.
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