Thai Green Curry Recipe

Thai green curry with a lime wedge in a white bowl.

This Thai green curry with vegetables recipe is truly delicious. It's bursting with flavor and is so easy to make!

4.84 from 6 votes

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Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Author: Emily Wilson

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.

Video

Notes

Cooking Tips - if you have time, let the onions cook for 5 to 8 minutes and get a little browned. This really adds some great flavor! If you're in a hurry, just sauté them for 3 minutes before adding the other ingredients!

Storage- This recipe saves well in the refrigerator. Store up to 4 days in an airtight container. The flavor is enhanced after a day of sitting in the fridge.

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