Green Curry with Vegetables

Serving size:
 4 Servings


    • 14 oz
    • coconut milk (regular or light)
    • 1 T
    • green curry paste (more or less to taste)
    • 1 c
    • vegetable broth (or water)
    • 1 t
    • salt (or to taste)
    • 2 T
    • brown sugar
    • 1 T
    • ginger (fresh, minced)
    • 1 T
    • garlic (minced)
    • 1⁄4 c
    • basil leaves (fresh, chopped )
    • 1 c
    • zucchini (sliced in half moons)
    • 2 c
    • broccoli florets
    • 1
    • carrot (medium, sliced on a diagonal)
    • 1
    • onion (small, thinly sliced)
    • 8 oz
    • firm tofu (drained, patted dry, sliced into 1-inch pieces)
    • 2 c
    • rice (cooked)
20 minutes
Ready in
20 minutes


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

Adapted from


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.


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