Green Coconut Curry With Vegetables

Total Time
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


  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

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

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

This was quick, easy and tasty. I used zucchini and red pepper, 50 grams of green curry paste, 8 kaffir lime leaves, 375ml lite evaporated milk, 270ml lite coconut milk, and everything else as listed. I also added three red chillies. We had it with 2 min microwave basmati rice.

Soobeeoz November 15, 2007