Thai Green Curry

Green curry is loaded with vegetables in a coconut curry sauce. This recipe features fresh asparagus, zucchini, broccoli, carrots, capsicum and beans in a delicious green coconut sauce.

Green curry is one of my favourite Thai recipes. It’s full of flavor and simple enough for weeknight dinners. I used a store-bought thai curry paste. I will soon update the recipe for homemade paste.


  • 2 tsp olive oil
  • 1 medium sized onion, finely chopped
  • 3 cups Veggies of your choice ( I used asparagus, zucchini, broccoli, carrots, beans and capsicum)
  • 1 cup tofu (Air fry or bake the tofu)
  • 1 tbsp ginger, finely chopped
  • 1/2 tbsp garlic, minced
  • 2 tbsps Thai green curry paste
  • 1 can coconut milk
  • 1/2 cup water
  • 1 tsp brown sugar
  • 1 tsp fresh lime juice
  • salt to taste


  • Warm a large skillet on medium heat. Once the pan is hot, add 2 tsp olive oil.
  • Add curry paste and cook for a couple of minutes or until it turns aromatic.
  • Add onions, ginger and garlic. Cook for 5 minutes.
  • Add vegetables and cook for 5 minutes, stirring occasionally.
  • Pour coconut milk, water. Add salt and sugar. Reduce heat and cook until the vegetables are tender and cooked through, for about 10 minutes.
  • Add tofu and cook for about a minute.
  • Remove the curry from heat and season with lime juice.
  • Serve it with jasmine rice.
I love it and think you will too!

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