Vegetable Thai Green Curry

Total Time
Prep 20 mins
Cook 30 mins

This recipe is an adapted version of Thai green curry since some ingredients for this were a little hard to get hold of. I like to serve this with my Coconut Rice or plain boiled rice. You can use whatever vegetables or tofu you prefer.

Ingredients Nutrition


  1. Heat the wok on high add the ginger, chili, cumin-coriander and stir fry until the chili softens. If it looks like it may burn add a couple of tablespoons of the coconut cream.
  2. Add the vegetables, add a few splashes of soy sauce and stir fry for about 5-10 minutes until the vegetables begin to soften.
  3. Add the remaining ingredients with the exception of the coriander. Wait until the mixture is heated through.
  4. Blend the coriander in a food processor and add 5 minutes before serving. If you add this too early the curry will not retain its green color.
Most Helpful

Made for Make it Healthier Tag - I made this with the following changes I used only cumin for the teaspoon "cumin coriander powder" My husband is allergic to Chili powder so I used red pepper there and for the coconut cream I used Low-Fat Coconut Cream (Or Milk) Substitute I also used sugar instead of splenda because I do not like the aftertaste of splenda.

Nyteglori January 09, 2008