Thai Green Curry Coconut (Printable)

A vibrant bowl blending Thai green curry, creamy coconut milk, and fresh garden vegetables with protein options.

# What You'll 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 tbsp green curry paste
10 - 13.5 fl oz canned coconut milk
11 - 17 fl oz vegetable or chicken broth
12 - 1 tbsp fish sauce, or soy sauce for vegetarian option
13 - 1 tsp sugar
14 - 1 tbsp 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 cook for 1 to 2 minutes until aromatic.
02 - Add sliced onion and cook for 2 minutes until slightly softened.
03 - Stir in tofu or chicken and cook for 2 to 3 minutes until chicken turns white but is not fully cooked.
04 - Pour in coconut milk and broth, then bring to a gentle simmer.
05 - Incorporate bell pepper, zucchini, baby corn, snap peas, mushrooms, and carrot. Simmer for 8 to 10 minutes until vegetables are tender and protein is cooked through.
06 - Stir in fish sauce or soy sauce and sugar. Adjust seasoning to taste.
07 - Remove from heat. Ladle soup into bowls and garnish with cilantro, Thai basil, lime wedges, and optional sliced chili.

# Expert Tips:

01 -
  • It comes together in under 40 minutes but tastes like you've been simmering it for hours.
  • The coconut milk smooths out the heat just enough to let all those fresh vegetables shine without overwhelming your palate.
  • You can use tofu or chicken depending on what you have, and it genuinely doesn't matter—both are equally delicious.
02 -
  • Don't skip blooming the curry paste in oil at the start—raw curry paste tastes dusty and one-dimensional, but bloomed it becomes deep and layered.
  • Fish sauce smells like low tide at first, but it dissolves into the broth and adds an umami depth that makes people say "something tastes incredible here" without knowing why.
  • Taste the broth before serving and adjust the seasoning—you're looking for a balance of spicy, salty, sweet, and tangy that feels right to your palate.
03 -
  • Toast a little jasmine rice separately and serve it on the side—the way the broth soaks into the rice is its own kind of magic.
  • Keep extra lime wedges at the table; people will squeeze more juice in than you'd expect, and that's exactly right.
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