Skip to content
Overhead view of thai green vegetable curry
Thai · Dinner

Thai Green Vegetable Curry

Vegetables and tofu simmered in coconut milk with green curry paste, lime leaves and Thai basil.

Published 14 Sep 2026Updated Tested by Hina Ikram

Prep15 min
Cook20 min
Total35 min
Serves4
DifficultyMedium
CuisineThai
Jump to recipe Print

Ingredients

4 servings

Equipment: Heavy-based pan

Method

  1. Fry the curry paste in 3 tbsp of the thick coconut cream until fragrant.

  2. Add the remaining coconut milk, stock and lime leaves; bring to a simmer.

  3. Add eggplant and simmer, then add pepper, corn and tofu for 5 minutes more.

  4. Season with soy, sugar and lime juice; stir in the basil.

Cooking tips

  • Taste for balance: salty, sweet, sour and hot should all come through.

Substitutions

  • Lime leaves → zest of 1 lime
  • Thai basil → regular basil

Serve with

Steamed jasmine rice.

Storage

Fridge up to 3 days.

Reheating

Warm gently; a hard boil can split the coconut milk.

Nutrition per serving, estimated

360kcal
12 gProtein
18 gCarbs
28 gFat

Estimated from the ingredient list. Values vary with brands and portion size.

Keep exploring
Asian recipes DinnerCurries No oven One pot Budget Family Meals Built on Daal, Eggs and Seasonal Vegetables How to Thicken or Thin a Curry Without Ruining It Watch as a Web Story
Related

You might also cook

A bowl of golden yellow kadhi with soft pakoras, red chilli tarka and fresh coriander, served with white ricePakistani

Kadhi Pakora

A tangy, silky yogurt and besan curry simmered slowly and topped with soft onion pakoras and a sizzling cumin-chilli tarka. It's a comforting Punjabi-style lunch to serve with plain rice.

1 h 20 minServes 6
Overhead view of beef nihariPakistani

Beef Nihari

Beef shank slow-cooked in a spiced gravy thickened with toasted flour. A weekend project that mostly cooks itself.

4 h 30 minServes 6
A pan of chicken tikka masala with charred chicken in a creamy orange tomato sauce, served with naan and lemon wedgesIndian

Chicken Tikka Masala

Yogurt-marinated chicken pieces are seared until lightly charred, then simmered in a smoky, onion-rich tomato gravy finished with a little cream. A dinner for roti, naan or rice.

1 h 25 minServes 4
A pot of deep red rogan josh with tender lamb pieces, garnished with fresh coriander, beside rice and naanIndian

Kashmiri Rogan Josh

A deep red lamb curry from Kashmir, slow-cooked in yogurt, fennel and ginger with mild Kashmiri chilli. It is rich but not fiery, and perfect for a weekend dinner.

2 hServes 6
More from this cuisine

Asian kitchen

All Asian
A bowl of oyakodon with soft egg and chicken over rice, topped with spring onionJapanese

Oyakodon

A Japanese rice bowl of tender chicken thigh and softly set egg simmered in a sweet-savoury dashi sauce. It is quick, filling and made in one pan.

40 minServes 2
Bowl of gyudon with simmered beef and onions over white rice, topped with spring onions and sesame seedsJapanese

Gyudon Beef Rice Bowl

Thinly sliced beef and soft onions simmered in a sweet-savoury soy and dashi broth, spooned over steamed rice. A quick weekday lunch that needs one pan.

40 minServes 4
Sliced chicken teriyaki with glossy glaze, rice and broccoli on a white plateJapanese

Chicken Teriyaki

Pan-seared boneless chicken thighs brushed with a glossy soy, ginger and garlic glaze. It comes together in about 40 minutes and suits a weeknight dinner with rice.

40 minServes 4
Wide pan of beef sukiyaki with sliced beef, tofu, cabbage, mushrooms and noodles in a glossy soy broth, with rice and a bowl of beaten eggJapanese

Beef Sukiyaki

Thinly sliced beef, tofu and vegetables simmered in a sweet-savoury soy broth in one wide pan. Cook it at the table for a relaxed, shared weeknight dinner.

45 minServes 4