This One Pot Thai Green Vegetable curry recipe uses ready made Thai curry paste for a quick, easy meal that takes just 20 minutes to cook, making it a perfect, healthy choice for a midweek dinner.
I’ve been making this speedy version of Thai Green curry for years, so I thought it was about time I shared the recipe with you!
I’m a huge fan of quick mid week meals that don’t take hours of prep – who has the time during the week anyway?
what makes this Thai green vegetable curry recipe quick?
To cut the prep time down, I use a ready made Thai Green curry paste. Curry paste is brilliant for adding instant flavour to a dish and it’s always worth keeping a jar in your cupboard – I use red curry paste in my speedy Red Thai Prawn Curry.
If you’ve never used shop bought curry paste before, you might not be aware that brands can vary quite dramatically in strength and taste.
If you love Thai curries, it might be worth trying a few brands out so you can find one you prefer. My favourite brand is by Mae Ploy.
A good old curry is always a popular family meal – if you have a slow cooker, you might be interested in my Slow Cooker Mild Beef Curry and Slow Cooker Butter Chicken Curry recipes. They are both pretty mild, so are perfect for the whole family.
For a quick vegan curry recipe, I have a chickpea and potato curry that’s very popular on Pinterest!
tips for making this recipe
- As I mentioned above, the quality of the Green curry paste you use will determine the outcome of this dish. The same goes for the coconut milk. It’s really worth buying the best quailty you can.
- The squeeze of lime juice really enhances all the flavours of the curry and adds a lovely zing – it’s not quite the same without it!
- This recipe is great for clearing out the vegetable drawer in your fridge – use whatever you have! My favourite veggies for curry are baby corn, sugar snap peas, bell peppers and courgettes.
- Pretty much any vegetables will work here, but do remember to cut them all the same size so they cook evenly. Try not to overcook them – you want the veg to soften slightly but still remain some crunch.
- Vegetables such as cauliflower or Romanesco will take a few minutes longer to soften, so it’s worth adding them first.
- Keep the heat to a nice low simmer and don’t allow it to boil or the coconut milk will separate.
- If this does happen, mix together one tablespoon of cornflour mixed with a little coconut milk or water to make a thin paste. Stir this into the curry and allow to simmer gently for 5 minutes. This should thicken the sauce up nicely.
Add some protein
Feel free to add some chicken if you like – simply fry thinly sliced chicken fillets along with the curry paste until golden and no traces of pink meat can be seen.
Cubed Tofu would also work really well – prepare according to the packet instructions.
can I make this recipe in advance?
Yes you can make this curry up to a day in advance – when it has completely cooled, store in the fridge and eat within two days.
To reheat the curry, place in a saucepan and bring to a gentle simmer, stirring occasionally until piping hot. I wouldn’t advise using a microwave to reheat the curry as the coconut milk may boil and separate.
- 1 tablespoon vegetable oil
- two shallots, peeled and thinly sliced OR one large onion, peeled and thinly sliced
- 2 tsp minced garlic paste, or two garlic cloves, crushed
- 2 tsp minced ginger paste, or a 2cm piece of fresh ginger, peeled and grated
- 1 small fresh green chilli, halved, deseeded and finely chopped (optional)
- 3 or 4 sprigs fresh coriander stalks (leaves stripped and reserved) **(SEE NOTES BELOW)**
- 3 tbsp Thai Green curry paste (or to taste - add a little more if you want more heat)
- 400ml can coconut milk
- 250ml vegetable stock
- 1 tablespoon fish sauce (or soy sauce if you are serving to vegetarians)
- 2 scant teaspoons demerara sugar
- 50g baby corn, cut in half
- 50g sliced courgettes (zucchini)
- 50g cauliflower or romanesco florets, cut into bite sized pieces
- 50g tenderstem broccoli, cut into bite sized pieces
- 50g fine green beans or snow peas (sugar snaps)
- 50g red or yellow bell pepper, deseeded and sliced into strips
- 75g fresh spinach leaves
- Fresh coriander for sprinkling on top, optional
- Lime wedges for serving
- Heat the oil in a large saucepan. Add the sliced shallots with a pinch of salt and gently fry for 5-8 minutes on a low-medium heat or until softened.
- Add the garlic, ginger and coriander stalks and gently fry for 2 minutes. Add the curry paste and chopped chilli and continue to fry for a minute or two to release the flavours.
- Pour in the coconut milk, vegetable stock, fish or soy sauce and demerara sugar. Add all of the chopped vegetables except for the sugar snap peas, bell peppers and spinach and simmer gently for 5 minutes or until the vegetables have softened slightly.
- After 5 minutes, add the sugar snap peas and sliced peppers.
- When all the vegetables have softened slightly but still have a little crunch, stir in the spinach, chopped coriander leaves and lime juice. Serve the curry with rice and a sprinkling of chopped fresh coriander, if you like.
If you can't stand coriander, it's fine to leave it out.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 488Total Fat 34gSaturated Fat 22gTrans Fat 0gUnsaturated Fat 9gCholesterol 25mgSodium 1451mgCarbohydrates 36gFiber 7gSugar 12gProtein 17g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.