Green Coconut Curry With Vegetables

Total Time
22mins
Prep 10 mins
Cook 12 mins

If you like it spicy, use the larger amount of curry paste(try Green Curry Paste Green Curry Paste). Adapted from Vegetarian Times cookbook.

Ingredients Nutrition

Directions

  1. In a large frying pan or wok bring the curry paste, coconut milk and evaporated milk to a simmer. Stir in soy sauce, ginger, lime leaves or zest and vegetables; simmer until tender, about 5 to 8 minutes. Remove and discard the lime leaves.
  2. Serve the curry over rice or noodles. Garnish with the basil leaves. Enjoy!
Most Helpful

I used barely 1 tbls green curry paste and this was plenty hot enough :) I used zucchini, cauliflower, a small sweet potato and some butternut cubes. A smooth creamy curry which was very much enjoyed with steamed rice, thank you Sharon! Made for PRMR tag game

Karen Elizabeth September 13, 2012

I really liked this. It was very easy & a quick to prepare meal. I also like that you provided substitutions which makes it a pantry meal. Thank you Sharon! Made for the Thai Green Curry Game in the Asian Cooking Forum.

Susie D October 21, 2007

This was a very easy and tasty dinner to throw together! I used the maximum amount of curry and added tofu. For the veggies I used baby corn and broccoli. I did find it a bit too milky though so next time I'll increase the coconut and decrease the evaporated milk. Thanks!

sofie-a-toast February 01, 2014