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Green Curry with Vegetables

Prep time
20 mins
Special Diets
Food Allergies
Dairy-free | Gluten-free
Adapted from


Thai-style food that is almost as easy as take-out!


14 ozcoconut milk (regular or light)
1 Tgreen curry paste (more or less to taste)
1 cvegetable broth (or water)
1 tsalt (or to taste)
2 Tbrown sugar
1 Tginger (fresh, minced)
1 Tgarlic (minced)
1⁄4 cbasil leaves (fresh, chopped )
1 czucchini (sliced in half moons)
2 cbroccoli florets
1 carrot (medium, sliced on a diagonal)
1 onion (small, thinly sliced)
8 ozfirm tofu (drained, patted dry, sliced into 1-inch pieces)
2 crice (cooked)


Combine the coconut milk, curry paste, vegetable broth, salt, brown sugar, ginger, garlic and basil in a 2 quart saucepan and bring to a boil over medium heat. Reduce heat to low and simmer 15 minutes. Add the vegetables and tofu and simmer 5-10 minutes longer, or until vegetables reach desired tenderness. Serve over hot rice.


Increase or decrease the quantity of curry paste to your personal preference. If you are not familiar with this condiment, you may want to start with a smaller amount. Use any combination of seasonal vegetables to equal 3-4 cups. Substitute 1/2-lb. cubed boneless, skinless chicken if preferred; be sure chicken is cooked through before serving.