This delicious Thai green curry recipe is the best dinner. Thai curries can be relatively mild, contain many subtle flavors, and make every vegetable taste great.
In this curry, we're using all green veggies—the combination of zucchini, asparagus, and snow peas is fantastic! This easy vegetarian Thai curry will be your new favorite weeknight meal.
If you love Thai curries, try some of my other recipes with curry paste - Thai Fish Curry, Thai Green Curry Meatballs, Thai Red Curry Turkey Meatballs, and Sweet Potato Green Curry Bowl.
Why You'll Love Green Curry
This is a relatively quick meal, considering that there is some chopping involved. It's wonderful for both lunch and dinner and saves well in the refrigerator!
The umami flavor of the Thai green curry is fantastic. Green curry paste is made with a combination of green chili peppers, garlic, lemongrass, ginger, salt, shallot, and lime zest. The riot of flavors makes this dish really stand out!
Curry Ingredients
- Vegetables - use asparagus, zucchini, and snow peas for a well rounded mix of green veggies. See FAQ below for notes on substitutions.
- Alliums - you'll use fresh garlic, ginger, and onion to create a base for the sauce.
- Curry Paste - Thai green curry paste provides the an amazing amount of flavor in this dish! Don't skimp on it. See FAQ below for my favorite brands of curry paste.
- Coconut Milk - you can use full-fat coconut milk for a richer texture or reduced-fat coconut milk if you'd like it to be lower in calories
- To finish - use a little salt and freshly squeezed lime juice to finish the dish.
- To serve - pair with white or brown rice. I like Jasmine rice - it pairs well with curry. Top with fresh basil (if you can, use Thai basil leaves), chopped parsley, or cilantro.
How to Make Thai Green Curry
- Heat the oil - Heat a large pot over medium-high heat. Add the oil and let warm for one minute.
- Cook the Aromatics - Add the onion and cook for 3 minutes, stirring occasionally. Add the garlic and ginger and stir for 30 seconds.
- Cook the Vegetables - Add the curry paste and cook for 1 minute, stirring constantly. Add the asparagus, zucchini, and snow peas. Let cook for 5 minutes, stirring occasionally.
- Simmer - Add the can of coconut milk and stir to combine. Allow to simmer for 8 to 10 minutes until slightly thickened. Remove the curry from the heat and add the lime juice and salt.
- Plate - Serve with white or brown rice. Top with optional cilantro or parsley and slices of lime.
Green Curry FAQs
You can use bell peppers, green beans, snap peas, shredded carrots, or canned bamboo in this dish.
You can swap tamari or fish sauce for the soy sauce.
Yes, absolutely - you can serve the curry on its own as a sort of stew/soup.
Most large grocery stores carry Thai kitchen, which I like and often use. If you have access to a specialty store or Asian market, try to find Mae Ploy green curry paste.
If you try this green curry recipe, let me know! Connect with me on Instagram and share your photos, or leave us a rating.
Thai Green Curry Recipe
Ingredients
- 1 tablespoon oil coconut or neutral oil
- 1 medium-size yellow onion thinly sliced
- 3 cloves garlic minced
- 1 inch ginger minced
- 2 tablespoons Thai green curry paste
- 1 bunch asparagus cut into pieces
- 1 medium zucchini sliced into half-moons
- 1 cup snow peas
- 14.5 ounces coconut milk 1 can
- 2 tablespoons lime juice
- 1 teaspoon kosher salt
- To serve - white or brown rice, soft herbs (chopped cilantro, Thai basil, or parsley), slices of lime
Instructions
- Heat a large pot over medium-high heat. Add the oil and let warm for one minute. Add the onion and cook for 3 minutes, stirring occasionally. Add the garlic and ginger and stir for 30 seconds.
- Add the curry paste and cook for 1 minute, stirring constantly.
- Add the asparagus, zucchini, and snow peas. Let cook for 5 minutes, stirring occasionally.
- Add the can of coconut milk and stir to combine. Allow to simmer for 8 to 10 minutes until slightly thickened.
- Remove the curry from the heat and add the lime juice and salt. Serve with white or brown rice. Top with optional cilantro or parsley and slices of lime.
Ruth lehmann says
Am i missing something? I’ve reread the recipe and donkt see What kind of curry paste and how much.
Emily says
Hi Ruth, So sorry about that! I recently transferred my recipes over to this new format and some of them didn't quite come with all the information!! I've updated it now. Should be 2 tablespoons of Thai green curry paste. Hope you can see it now 🙂