Green Curry

Thai Green Veggie Curry

  • 1 jar Thai green curry paste (this kind is good), or to taste 
  • 1 inch ginger, diced (approx 1 Tbsp ginger paste)
  • 2-4 cloves Garlic (a few tsp)
  • 1 onion, diced
  • Juice of 1 lime
  • 2-3 cups of any seasonal veggies you like that hold up well: carrots, eggplant, bell peppers, mushrooms, cauliflower, zucchini, yellow squash, kale etc. 
  • 1 can lite coconut milk 
  • 1 can full fat coconut milk
  • 2.5 cups vegetable stock
  • 1 can chickpeas
  • 1 block tofu 
  • Optional: a handful of thai basil 

Serves approx 6-8.


  1. Cook 3 cups jasmine rice with 3 cups water in rice cooker ( Can add a couple teaspoons of oil, garlic, ginger, salt, lime juice for flavor. Rinse the rice before cooking to prevent it from getting sticky. After cooking it on the “white rice” setting, leave the top closed for 10 minutes before fluffing it to let the rice absorb all the water or else it may be too wet.
  2. Dice up all your veggies first to make it easier
  3. Heat up big, tall pot on medium
  4. Put coconut/veggie oil in the pot and add in onion, sautée a couple of minutes
  5. If using tougher veggies (like carrots) add them now
  6. Add garlic and ginger, sautée 1 min
  7. Add curry paste, sautée 1 min
  8. Add in veggie stock and coconut milk, stir to combine everything
  9. Add in the rest of your veggies, pan fried tofu and chickpeas.
  10. Bring to a simmer, then turn down to low and let it sit. If using, add in basil
  11. Squeeze in entire lime
  12. Taste it. If it’s missing something, try adding some soy sauce, sesame oil, more lime, more curry paste, etc. You can eat it right away and it’ll still be delicious — but letting it cook for longer usually makes it even tastier. 
  13. Serve over rice or rice noodles

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