I’ve been on a vegetable-packed coconut curry kick lately—they’re just the perfect transition food for this time of year. This vegetarian Thai green curry recipe features fresh asparagus, carrots and spinach in a delicious green coconut sauce. It’s full of flavor and simple enough for weeknight dinners.
I used store-bought Thai curry paste instead of raw ingredients, because some (like galangal) are difficult to find and time-consuming to prepare. I’ve watched a chef prepare curry paste in Thailand, and he really worked up a sweat! So while this recipe is not perfectly authentic, it’s a lot easier to make.
This curry is based on my old Thai green curry recipe. I loved the base recipe for that dish (I learned how to make it at a fun cooking class), but I was never quite satisfied by my choice of mix-ins.
So here we are, three years later, with an improved and extra-green version. This time, I opted for asparagus (snow peas would also work), carrots and wilted spinach. I love it, and I think you will, too!
How to Serve Thai Green Curry
I skipped the tofu altogether and found the dish to be plenty hearty without it. If you want to add tofu, though, I’d suggest baking it first and adding it with the coconut milk.
I served my curry over rice (again), but I bet quinoa would be an interesting alternative.
Please let me know how you like this recipe in the comments! If you want to change it up, don’t miss my Thai red curry recipe.
Watch How to Make Thai Green Curry
Thai Green Curry with Spring Vegetables
- Author:
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 2 to 4 servings 1x
- Category: Entree
- Method: Stovetop
- Cuisine: Thai
This healthy, vegetarian Thai green curry features fresh asparagus, carrots and spinach! It’s full of flavor and simple enough for weeknight dinners. Feel free to substitute sliced snow peas for the asparagus if it’s not in season where you live. Recipe yields two large servings (as shown) or four small servings.
Ingredients
- 1 cup brown basmati rice, rinsed
- 2 teaspoons coconut oil or olive oil
- 1 small white onion, diced
- 1 tablespoon finely chopped fresh ginger (about a 1-inch nub of ginger, peeled and chopped)
- 2 cloves garlic, finely chopped
- Pinch of salt
- ½ bunch asparagus, tough ends removed and sliced into 2-inch long pieces (to yield about 2 cups prepared asparagus)
- 3 carrots, peeled and sliced on the diagonal into ¼-inch wide rounds (to yield about 1 cup sliced carrots)
- 2 tablespoons Thai green curry paste*
- 1 can (14 ounces) coconut milk (I used full-fat coconut milk for a richer curry)
- ½ cup water
- 1 ½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
- 2 cups packed baby spinach, roughly chopped
- 1 ½ teaspoons rice vinegar or fresh lime juice
- 1 ½ teaspoons soy sauce** (I used reduced-sodium tamari)
- Garnishes: handful of chopped fresh cilantro and red pepper flakes, to taste
Instructions
- To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve.
- Warm a large skillet with deep sides over medium heat. Once it’s hot, add a couple teaspoons of oil. Cook the onion, ginger and garlic with a sprinkle of salt for about 5 minutes, stirring often. Add the asparagus and carrots and cook for 3 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
- Pour the coconut milk into the pan, along with ½ cup water and 1 ½ teaspoons sugar. Bring the mixture to a simmer. Reduce heat as necessary to maintain a gentle simmer and cook until the carrots and asparagus are tender and cooked through, about 5 to 10 minutes.
- Once the vegetables are done cooking, stir the spinach into the mixture and cook until the spinach has wilted, about 30 seconds. Remove the curry from heat and season with rice vinegar and soy sauce. Add salt and red pepper flakes (optional), to taste. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like.
Notes
Recipe adapted from my other Thai green curry recipe.
*Green curry paste: Look for it in the Asian section of the grocery store. I like Thai Kitchen brand. Not all Thai curry pastes are vegetarian, but this one is.
**Make it gluten free: Be sure to use gluten-free tamari instead of regular soy sauce.
If you love this recipe: Be sure to check out my other Thai-inspired recipes here!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Harveen
This was so good!! Just made it recently and it tasted fab. I didn’t have asparagus on hand but it was still really good. I used the Thai Kitchen curry paste.
Thanks for such a great recipe!!
★★★★★
Natasha
I know I’m late to the game here but I just have to say this recipe is outstanding! I’ve made a lot of pinterest curries and none can compare to how tasty this one turned out to be. The only changes I made was adding red bell pepper, more asparagus, a dash of cayenne pepper and fresh lime juice. So yummy! Thanks for sharing:)
★★★★★
Janelle
We really enjoyed the flavors in this recipe along with the flexibility. I used carrots, red peppers, and yellow squash for the veggies and followed the package instructions on outbreaks long grain brown rice. I did add the baked tofu. Just stellar!
Whitney
Thank you for sharing this! I felt mine turned out a bit watery – any tips for thickening the curry? I didn’t use light coconut milk. Thanks!
Mary Beth
I put two big ¾” diced gold potatoes and they gave it a nice thick texture.
Lorelei
Hi! Thai food (Curry), is my boyfriend’s and also my favorite food! Everywhere we go, we search for Thai restaurants. Finally, I thought, what if I could MAKE it myself!? Massaman Curry is my favorite and that’s all I ever order at the Thai food restaurants. But I was having a difficult time finding a massaman curry paste and to make it, well….it’s a LOT of work! I finally decided to look on Amazon, and found Curry paste’s. I ordered all three! Red, Green and Massaman. I found your recipe after googling what oils to use. I went to the store quick and bought the ingredients I needed and Within an hour…..Wa-La! Your green Curry recipe was a great success! It was VERY spicy, which I like, but for my boyfriend, that was another story…..he loved it but I tried adding a little more sugar to cut the spice some. Thank you! I’m so glad I found your recipe and I got to try something other than Massaman Curry! Is there a trick to making the sauce a little thicker?
Kate
Hi Lorelei, so glad you enjoyed my curry recipe! For a thicker sauce, be sure to use regular (full-fat) canned coconut milk, not light milk. If you want it even thicker you could replace the water with additional coconut milk.
Heidi
Thank you for sharing this recipe!! I made it for the second time last night. Absolutely divine. Admittedly I played around with the proportions and substituted a few things. Honestly I felt like I was in Thailand again!!!
★★★★★
Kate
That’s so nice of you, Heidi! Thank you.
Rebecca
I tried this recipe for the first time this evening and it was a BIG hit with my husband, two year old & our grandparents! I had cauliflower and green beans instead of asparagus and spinach and it worked wonderfully! I can’t wait to try more of your recipes! Thanks Kate!!! (PS I tried to give this a 5 star rating but it won’t let me!)
Kate
Belated thank you, Rebecca! I’m so glad you all enjoyed it!
Paula
I was a little underwhelmed. It was way too sweet–definitely does not need the sugar. A sprinkle of red pepper flakes helped cut the sweetness a little.
★★★
Kate
Feel free to adapt it to your tastes, Paula!
vivian
Made this for my dinner tonight and it was really good. We are a mixed omnivore and vegetarian family and my daughter, who is not vegetarian, went back for seconds – of this! I used the Thai Kitchen brand of curry paste and did not find it too spicy at all (and I am not a of too much hot). Thanks for a great, healthy, delicious recipe!
★★★★★
Kate
Oh, I’m so happy this worked out for everyone, Vivian! Thanks so much.
dani
I love this recipe. We make it every week or so, its one of my boyfriends favorites. Thank you!
★★★★★
Kate
Oh, I’m so glad! Thanks, Dani!
Cara
I love coconut curries and this was delicious. Pretty sure this was my first time doing a green curry and it did not disappoint. Admittedly, I changed things up a bit (as my husband would tell you, that is standard in my kitchen). Still too wintry here for local asparagus, so I subbed in frozen green beans and edamame.
I also wanted to add that I love your website. I have really been using it a lot lately (at least once a week) for meal prep and I have found your recipes to be reliable, delicious and real food healthy – music to a mom’s ears. LOVE the monthly guides – those butternut squash tacos are on my menu for next week. Thanks for a great resource (and it’s beautiful too – great photos!)
★★★★★
Kate
Thanks, Cara! I’m glad you love the curry and that you found the blog helpful with meal prep! Such kind words.
Ellie Powell
Which Thai green curry paste do you use because I can’t find one that doesn’t have shrimp in?
Rebecca
Thai Kitchen brand is vegetarian
Jenna
I’ve made this curry 5+ times and have played around with which vegetables to include – every time it is better than the last! It has come to the point where I have basically memorized the recipe but I just wanted to come back and thank you for creating such a superb dish.
Kate
So glad this is on regular rotation, Jenna! Thanks!
Jamie
I made this for dinner tonight and it was delicious! I’m definitely going to make it again.
★★★★★
Kate
Great! Thanks, Jamie.
Halley
Made this last night, so delicious! Your recipes are the best.
Kate
Thanks, Halley! Too kind of you.
Kathy Carstens
I made this for dinner tonight. Oh my gosh, so good! My family is not vegetarian so I started by browning 2 cut up boneless chicken breasts, removed from the pan and then added back with the coconut milk to let the flavor simmer in.
You have proved that healthy eating doesn’t have to be boring.
This is the first recipe I’ve made from your website, but it won’t be the last. I plan on making the black bean enchiladas tomorrow….no meat added. :o)
★★★★★
Kate
I’m so glad you found my blog, Kathy! Thank you so much for the kind comment.
LaVerne
We made this recipe last night and it was absolutely delicious. Throughly enjoyed it and planned to make it for friends in the near future.
Matthew John
I made this tonight with sliced radishes, cauliflower, fresh green beans and asparagus – delicious! I paired with a basmati rice. Perfect. thanks! :-)
Nick Sowerby
Can these recipes be frozen?
Kate
Hey Nick, I think this recipe is an excellent candidate for freezing since it’s dairy free. Please let me know if you try!
Roger DAVIE
I made this oils and coconut free — I used almond milk (sweetened) with a quarter package of silken tofu in the blender. Not as sweet. It much lower in fat and no oil I just used soy sauce and water to fry the veggies. Was excellent!
Kate
Thanks for the tips, Roger!
Lori
I made this twice now, and family says its as good as the restaurant version. So easy, don’t tell them! I used light coconut milk because that’s what I had and it tasted fine and creamy to us! You have been my summer go-to blog, plus of course the COOKBOOK!
★★★★★
Kate
Secret’s safe with me, Lori! ;)
Beatriz
Did it last night for dinner, so yummy!
★★★★★
Anne Hopkinson
I made this last night with snap peas instead of asparagus, added some yellow/orange bell pepper too. My vegetarian daughter, my meat eating husband and I all really enjoyed it and I will definitely make this again, yum!
★★★★★
Kate
Your version sounds amazing, Anne! I’m glad everyone enjoyed it so much.
Addie
I love this curry recipe! My husband and i’s favorite and he’s hard to please when it comes to curry. Thanks for the easy recipe!
★★★★★
Ben
Made the Thai Green Curry with Spring Vegetables and it was a big hit with my family. Very flavorful and hearty too! I had to substitute snow peas for the asparagus because that’s what we had on hand but the result was great. Thanks for posting this!
Kate
Perfect! I love that this recipe is variable for whatever you have on hand. Thanks, Ben!
Ellen
Excellent recipe, bright, fresh flavors. A few tweaks I made: added chick peas, yellow squash, and red bell pepper. Also included as much lemongrass as ginger since I adore it. Definitely adding this to my rotation!
Tonya
This was great! I added snow peas and bamboo shoots. Hmm, hmm! Yummy.
★★★★★
Rose
I just made this, following it exactly and I have to say that the flavor was really lacking. I normally don’t buy curry paste, but I love green curry and figured I’d give it a try. I bought the Thai Kitchen green curry paste and it just came out really flat. I had some curry on hand and added that plus some paprika and red pepper flakes and that helped
★★
Kate
I’m very sorry to hear that, Rose. Sounds like the amounts of salt/sugar/vinegar weren’t doing it for you. Those are the ingredients I would play with to liven it up, if you want to give it another shot.
Pat Arose
Kate, I made this recipe this evening and wanted to thank you for sharing it, it was wonderfully delicious. While I have been a vegetarian for ten years, it’s not always easy cooking vegetarian. Your website is an excellent resource and your recipes are always phenomenal. Thanks for doing all the hard work and making my life easier…Pat
Sandi Schaefers
I have made this recipe at least 3 times now – couldn’t find asparagus at the store this time, so use green beans. There is no way to mess up this recipe – always good! It is my go-to meal when I want Thai :)
★★★★★
Kate
Happy you found a good substitute and were still able to enjoy it! Thanks so much for your review, Sandi.
Louise
Really good! We’d make it again! We added ginger and garlic after frying onions first by themselves for 3-4 minutes. Left out rice vinegar, spinach, soy sauce, sugar and lime, and didn’t bother adding any water.
★★★★
Kate
I am glad you liked it!
nancy
Just made tonight. My first green curry. YUM! Thanks for a great recipe!
★★★★★
Kate
You’re welcome, Nancy! I’m happy you liked it.
Kyle
My husband made this last night. So delicious and creamy! And we were shocked by how filling it was!
Kate
That’s great! Thank you, Kyle for sharing.
Susana
I made this recipe using the exact ingredients but using just a bit more so I can make an extra plate. It was delicious and It’s so versatile, you can mix vegetables and easily increase the measurements to make more.
★★★★★
Kate
Having extra for leftovers is great! Thank you, Susana for sharing.
Melanie
This was delicious! I added chickpeas.
★★★★★
Mel
You should probably make it less obvious that you write your own great reviews. All the punctuation (the 3 … ) and the ( ! ) in all the same places in both the reviews and the replies. Given that every other cooking review page online has people sharing their variations and giving tips for other readers, certainly puts me off using your recipes.
Kate
Mel, I’m so confused as to why you’re suggesting that I write my own reviews. Readers’ comments mean the world to me and I spend a lot of time responding to them, but I certainly never write my own reviews. You can see other readers’ variations above and below your comment if you’d like to check them out.
Bob
Mel, you must really have a lot of time on your hands to carefully read everyones punctuations. Please get a life. Great recipes Kate!
Jan Henderson
Yum. Thank you Kate and Cookie too. Enjoyed the Thai Green Curry. I tweaked it a bit with some broccoli that needed to be used. Added a little before the saute spinach step. I recommend your site to others venturing into vegetarian and vegan. You have opened a world of pleasure to my taste buds. Love and Gratitude, Jan.
★★★★★
Jason
We LOVED this recipe. I doubled it and added red bell pepper and mushrooms. Leftovers!!!
★★★★★
Kate
Leftovers are the best. Thanks for the comment and review, Jason! So happy you enjoyed it.
Jack Smith
I have never made a curry! This looks beyond delicious, I might have to give it a try next week.
★★★★★
Kate
Love to hear what you think, Jack! It’s so good.
stephanie obrien
Can you freeze this recipe?
Kate
I don’t freeze all my recipes, and haven’t tried this one so I can’t speak to that. Sorry!
Marsha Jamison
Liked this a lot and will use it again, thanks. I am “Thai-challenged” and this was relatively simple and had an authentic flavor.I followed the recipe but added an additional 1/2 TBSP of curry paste; would probably increase the paste to 3 TBSP for the whole recipe next time (I ran out). Thanks for sharing!
★★★★★
Kate
I like how you put that, Marsha! I’m glad you enjoyed it. Thanks for the review.
Nicole
Just made this for dinner tonight and it’s delicious, fresh tasting with a little kick! Great recipe
Kate
Thank you, Nicole!
Kristina
This was absolutely delicious! It definitely rivals the curry at our favorite local Thai restaurant. This is going to become a regular dinner at my house!
Kate
Great to hear, Kristina!
Tanya Forsyth
Thanks you so much for your amazing recipes and inspiration. I’ve made many of them and never been disappointed. Your cookbook is a constant source of inspiration for me. I was inspired to start a food blog after reading all of your resources! I am so grateful to you for sharing your knowledge!
Kate
You’re so welcome, Tanya. Happy to provide inspiration. Also, thank you for your support!! Love hearing about you liking the cookbook.
Maha
I decided to live completely plant-based this month, which is also ramadan, so I only eat one meal a day due to my fast. I had bought a bunch of different vegetables, beans etc. without any specific recipes in mind. Yesterday I found this article while scrolling trough the web, and I just happened to have all the required ingredients, I made it today, and lett me tell you it turned out great! This was my first curry I’ve ever made, but you explained the steps so well, that it was all a walk on roses. Thank you for this recipe, I’m glad I found one w/ out tofu, because I’m still unsure of how to prepare it properly. I really enjoyed this and so did my sister :)
★★★★★
Kate
Wonderful! Thanks for sharing. I appreciate your star review.
Hessel Zwaagstra
Your food is amazing!!! I grew up surrounded by meat and thought of it as a necessity. However when I moved I decided to make the transition to vegetarianism, and the first book I bought without knowledge was “Love Real Food.” Best decision ever it makes the transition easy, and you learn so many various ways to make vegetables look and taste delicious. This curry recipe was amazing, I just made it for the first time today, and it resembles every restaurants curry I have tried. Thank you, your recipes are phenomenal.
★★★★★
Kate
Thank you! I’m glad the book and blog are a lot of help for you and that you have success. I appreciate the review!
Christina Chin
Hi Kate,
This recipe was so lovely – definitely going to become a staple.
I have a question about the asparagus – it was delicious the first day we cooked it, but seems to have become tougher in our leftovers. Did we do something wrong here?
Thanks!
★★★★★
Kate
I’m glad you liked it! Where the stalks thicker? It could have gotten a little over cooked when you warmed it up, depending on the stalks and how long you reheated it for.
Christina Chin
They were thinner stalks! Thanks, I’ll use thicker ones from now on!
Rebecca
Wish I could give more than 5 stars, its legit THAT GOOD. I’ve never added rice vinegar to a curry before and loved how it rounded everything out and added a certain je-ne-said-quoi complexity to this dish. I used broccoli and cabbage in place of asparagus, reduced curry paste to 1 Tbsp to start which ended up being the perfect amount for me, and actually tried this in the slow cooker cuz I’m lazy lol, 6 hours on low was perfect. Thank you for another great recipe Kate, I’ll be making this again soon for sure :D
★★★★★
Kate
Well thank you, Rebecca! I’m so happy you liked it that much. I really do appreciate your comment and review.
Kristin Sorensen
Thai Green Curry! YUMMY. No time to take a picture – it was devoured! I used peapods, carrots, red peppers, thinly sliced jalapeño and spinach. We have loved all recipes we’ve tried. Keep ‘em coming!
★★★★★
Kate
Lovely, Kristin! Thanks for sharing, I appreciate the review.
Bill
Thanks for the recipe. I lived in Thailand for 14 years and I’m always looking for a new twist on Thai cooking. The asparagus is not traditional but a good suggestion that I will try tonight. The most traditional vegetable is Thai eggplants. It stands up to stewing quite well and should be readily available in most Asian markets. I also prefer Thai Jasmine rice over Basmati for Thai cooking. I would also suggest adding a stem of green peppercorn and Kaffir lime leaves while cooking for added depth and complexity (please remove before eating).
Kate
Thanks for sharing, Bill!
Bill
For a more flavorful store bought curry paste, I suggest the Maesri brand. It comes in small 4 oz. cans and small buckets if you’re looking for larger quantities. Mae Ploy is also good but I lean towards Maesri for bolder flavors. (Mae means mother in Thai) Thai Kitchen (IMHO) has been tweaked for an American pallet and is not nearly as flavorful). There are no fish byproducts in these brands.
Kate
Thanks for sharing, Bill!
Margaret Bell
Loved this recipe – many thanks! Only change I made was serving it with black rice which was great.
★★★★★
Arti
Tried the Green Curry. Absolutely delicious. I have always had a mental block against oriental cooking, though I love the food. I think now I will be more open-minded to try cooking more of this cuisine
★★★★★
Kate
Great to hear, Arti! Thanks so much for your review.
Fiona
This was delectable! I added cauliflower because I had it on hand. I’ve made lots of Thai curries but the addition of lime & soy sauce really put this one over the top. Thanks!
★★★★
Kate
Thank you for sharing, Fiona! Happy to hear that.
Traci
This is one of my absolute favorite recipes – I keep coming back to it :) Thanks Kate!
★★★★★
Kate
Great to hear, Traci! Thank you for your review.
Catherine VanKooten
A favorite recipe. I follow the recipe as written but have substituted fresh green beans for the asparagus. Loved by non vegetarian husband!!
★★★★★
Kate
That’s great, Catherine!
maddie
this was so good!!! i’ve just made the switch to a vegan diet and this was one of the first recipes i’ve tried. i love red curry but i’ve never tried green so i was excited :) i didn’t have asparagus on hand so i used broccoli and extra kale and spinach and carrots, i also used a different brand of green curry paste and it was still delicious!! i used almost the whole jar of curry paste though lol i love the taste :P i had leftovers for days and was not complaining! i looked forward to eating it every day. it’s a great recipe when you want to use the rest of whatever veggies you have on hand, or when you just want to eat something good haha!!
★★★★★
Kate
I’m glad this was so great for you! Thanks for sharing, Maddie.
Heather
Hi Kate, I can’t see the nutritional information for this recipe for some reason – could you possibly repeat it here? It looks delicious but I just want to double check that it fits into my current diet :) Thank you!
★★★★★
Kate
Hi Heather! It should be working. Make sure you allow pop-ups in your settings as it operates as a plug-in on my blog.
Heather
Great, thank you Kate!
★★★★★
Roberta
Absolutely delicious.. I will definately cook it again.. my daughter Stephanie cooked it last night..
★★★★★
Kate
Thanks for the review, Roberta!
Elizabeth
I’m assuming the instructions for the rice aren’t exactly as listed (boil for 30 minutes)
I’m sure it’s just a typo, but I’ll boil for 30 seconds, and then simmer.
Kate
Hi Elizabeth, it’s actually correct. You want to boil the rice for 30 minutes to get it tender :)
Mary Ellen
Just slipped this into the weekend rotation (so long tired, old bean soup). Looks amazing. Thanks for the inspiration, Kate!
★★★★★
Kate
You’re welcome, Mary!
Heidi Wolff
The Thai green curry with vegetables is delicious. I will keep this to use all year long with different vegetables.
★★★★★
Kate
Thanks for sharing, Heidi!
Cal
Delicious recipe. Added mushrooms, red peppers and some cayenne pepper. Will make this my go to green curry recipe.
★★★★★
Kate
Thank you for sharing, Cal!
Gaby Dalkin
I LOVE green curry and will be trying this ASAP.
Kate
Please let me know what you think!! :)
Annie Davis
OMGosh Kate!! You knocked it outta da park with your Thai Green Curry w/ Spring Veggies! We just made it for dinner and are still savoring & grinning! I added julienned red pepper and sliced mushrooms, just to join the party, and it totally rocked! Thanks for giving us C&K fans such a great start to March!
★★★★★
Kate
You’re welcome, Annie! Thank you for the feedback.
Mykelle
very glad I found this. I have been trying to replicate my favorite Thai food, avocado green curry, and this was pretty dang close! Would recommend.
★★★★
Kate
Thank you, Mykelle!
Jen V
Made this for dinner last night and it was a hit! It’s somehow both fresh and comforting? Those two things don’t usually go hand-in-hand but they do here – yum!
★★★★★
Kate
I think that makes sense and can go together. Thanks, Jen! I’m glad you loved it.
Jinger
This is sooooo good!! I made this x4 and added a few potatos to the recipe and everyone loved it!!
★★★★★
Kate
Great to hear, Jinger!
Amy
I made this tonight for my sister and it was so delicious! I added broccoli and used Yai Thai’s green curry sauce which is Vegetarian, Paleo, Gluten Free and Whole30 compliant. I will definitely add this to my rotation and make minor tweaks when doing the Whole30. Next time I’ll make a white fish to goveith the veggies and rice. We had fresh pineapple for dessert. What a fantastic, tasty, easy and quick meal. Zero excuses not to try this recipe. Thanks so much!
★★★★★
Kate
Thanks for sharing, Amy!
barb c.
Kate
Made your stuffed acorn squash for dinner last night. My son and I absolutely loved! Was so delicious. Thank you!
★★★★★
Kate
I love to hear that, Barb! Thanks so much for your review.
Anna
I made this curry yesterday and it was delicious! I’m actually planning a trip to Thailand right now and this recipe started getting me even more excited for it!!
Kate
Thanks for sharing, Anna! Enjoy your trip.
Kate
Delicious! I added (2) jalapenos because I love spicy and a soft boiled egg. Love the amount of thai recipes that Kate has.
★★★★★
Kate
Thank you, Kate! I’m glad you liked this one and were able to add a little touch.
Erin Woodward
This was OUTSTANDING! the only tweaks I made was I used 1/2 teaspoon sugar and threw the rice in to make a soup. Will definitely make again! Thank you!
★★★★★
Kate
Thank you, Erin!
Karen Doherty
I made it tonight. Fabulous! I used a new to the market curry by a brand called Asian Organics. I also used light coconut milk and it is still fabulous, with less calories. No need for tofu. Perfect for the last night of Winter!
★★★★★
Kate
Thanks for sharing, Karen! Sounds like a great find.
Elisa
Hi! Another 5 Star Recipe!
This was wonderful, everyone loved it! Made exactly as specified. We had it as a main course, and left overs as a side dish. Yummy!
I am so glad a colleague recommended your blog to me. We are vegetarian and recently gluten free so exploring your gluten free delights!!
Thank you so much!
★★★★★
Kate
Thanks for sharing, Elisa! I’m excited your colleague recommended C+K!
Christopher Beyers
We just made this last night, turned out wonderful! We added green pepper to it as well and used quinoa instead of rice.
Key takeaways: veggies and sauce require that 10+ minutes of simmer for right consistency, we used the Thai Kitchen curry paste (plan to use a little more than the 3 Tbsp next time), and adding something for more of a kick in the sauce.
Just as good if not better than the Thai restaurants down the street we go to.
★★★★★
Christopher Beyers
Oh and we avoided the sugar and it was still very flavorful!
Kate
Thank you for the feedback, Christopher!
Janet
Thai curry recipe is awesome. The flavors complement each other. I do have one question . Do you have this recipe in metric measurement ?
★★★★★
Kate
I’m sorry, I don’t have metric measurements. I recommend using an online calculator. I believe myrecipes has one people have used in the past.
Greta Bordelon
I made this last night and it was delicious!! I topped it with a little chopped up peanuts and that little extra crunch put it over the top. I wish I had a 5 gal bucket of this!
★★★★★
Kate
Sounds delicious, Greta! Thanks for sharing.
gundersnacks
Simple, versatile and delicious – husband says this Curry is MONEY ;) So easy and better than our fav Thai Restaurant!
Prefer spicy, so upped to 3T Thai Kitchen green curry paste plus 1/4t+ red pepper flakes. No sugar needed in our opinion, but we tend to roll Whole30; subbed chicken stock for water.
Used full fat coco milk, extra ginger and 2T shallots in lieu of garlic and onion (ran out last night), fresh lime juice and coconut aminos.
Opted to oven roast veggies we had on hand (broccoli, red cabbage, asparagus and carrot) with a touch of oil, salt and curry powder for 10 min at 375 in lieu of cooking in pan with curry. Fabuloso! Thank you!
★★★★★
Kate
That’s too funny! I’m happy it was a hit.
Hayley
Would you recommend lime juice or rice vinegar more? I have both :)
Kate
Either are really nice! I do lean toward citrus a lot, though. :)
HAYLEY
Thanks Kate! I’ll be making this on Saturday :) for a little vegetarian Easter feast.
Hayley Morrin
This was so, so, SO good! Better than my local Thai restaurant. I topped mine with fresh cilantro, salted peanuts and lots of red pepper flakes!
★★★★★
Kate
Hooray, Hayley! I love to hear that. Thanks for the review.
Dale
Hi Kate, I’ve made your Panang recipe several times with some modifications of course. What home cook doesn’t? I use unsweetened Ripple pea milk instead of coconut milk and it works just great without the calories. It have that thicker consistency. If you haven’t looked at using this in some of your recipes give it whirl.
Dale from Phoenix!
★★★★★
Kate
Thanks for sharing, Dale!
Marg
This was soooo flavorful! I added tofu which I pan fried till it was crispy. What a great recipe!!!
Kate
I like the tofu add! Thanks for sharing, Marg.
Carine
Great recipe. I’ve been trying several recipes and this is by far the best one. Absolutely love it!
★★★★★
Kate
Great to hear, Carine!
Kay
We made this for dinner last night and added some other veggies and some chicken for my meat-loving husband. Words cannot describe how amazing the flavors are!! My daughter declared it to be one of her favorite meals! Love, love , love!!!
★★★★★
Kate
Thank you for sharing, Kay!
Laura
This turned out sooo good. I used baby broccoli and snap peas in place of the asparagus and it was lovely. Omitted the water and garnished with fresh basil. I also added in a but of turmeric. I served this dish with spiced chickpeas (smoked paprika and cayenne). My partner cleaned his bowl :)
★★★★★
Kate
Turmeric sounds like a nice little touch. Thank you for sharing, Laura!
Tiphane
This is by far one of the most delish meals I’ve ever made! Thank you!
★★★★★
Kate
You’re welcome, Tiphane!
Joshua
This is the third recipe of yours that I have tried, thus far. I’m sure that I will try many more. Your recipes have been a hit one after the next. I’ve never cooked brown basmati rice before, so thanks for expanding my horizons. Very nice, complex flavors in an incredibly healthy dish. I used a bit more of all three of the main vegetables (asparagus, carrots and spinach) and used lime juice rather than vinegar. I may use more coconut milk instead of water and cut the sugar to 1 tsp. but those are just my personal preferences. This recipe seems versatile and I’m certain I will try different vegetable combinations in the future. I will also try adding your baked tofu to make it slightly more hearty. Bravo on an amazing recipe and THANK YOU for sharing all of your delicious food with the world.
★★★★★
Kate
Thank you, Joshua!
Gina Campbell
This has been in my regular rotation for a couple of years. Always a family favorite!
★★★★★
Kate
I’m happy to hear that, Gina!
Sandy
Great recipe! I found it slightly watery so next time I will just skip the water. I was skeptical of the brown sugar but it gave it a nice sweet touch. Very hearty and filling and so so satisfying. I’d bet that any veggie could work!! It’s a keeper.
★★★★★
Kate
Thank you for your feedback, Sandy! Curry is more soup-like, typically. I appreciate your review.
Nina
This is by far my favourite recipe of this kind. I make it all the time and it is very popular also among the non-vegetarians of the family!
★★★★★
Kate
Thank you for your review, Nina!
Cristina
This is delicious! I made mine with tofu so I really went heavy on the curry paste to give it flavor (I think I used 2 tablespoons instead of 2 teaspoons)!
★★★★★
Kate
Thanks for sharing, Cristina!
Lauren B
I have made countless cookie and kate recipes from the website and cookbook and I have to say, this is my favorite recipe EVER! I have made it twice now and couldn’t be happier. I accidentally bought light coconut milk this time and I have to say it was even better with the full fat version the first time. Still delicious though. We added crispy baked tofu and garnished with basil and honey roasted peanuts.
Ajay
Very tasty dish. I did add a few more vegetables as I felt it wouldn’t be enough for 4 people! It’s the first I added sugar to a veg. dish. It probably amplified the flavours. I used Blue Dragon curry paste (suitable for vegetarians). I can’t wait till my family try this dish I made!
★★★★★
Kate
Thank you for sharing, Ajay!
NIkky
This was DELICIOUS! Thank you!
★★★★★
Anna
This was delicious! Used green beans instead of asparagus because that’s what I had on hand, and skipped the sugar. Very, very good, and leftovers keep well for a next day lunch. Also appreciate that you put nutritional info after your recipes. Thanks for a recipe that can become part of my normal rotation!
★★★★★
Kate
I love how you changed it up, Anna! I appreciate your review.
Olivia Witts
I love this recipe! I literally use it every time I make Thai food!
★★★★★
Kate
I love to hear that! Thanks for sharing, Olivia.
Katie
THE BEST! So simple and yet so rich and flavorful! I omit the sugar and use a bit more curry paste to suit my own taste, but the recipe is a huge hit with everyone. I make it at least once a month!
★★★★★
Kate
Once a month, that’s great! Thank you for your review, Katie.
Kate
This was super tasty and super easy to make. I needed to use up veggies in the fridge so instead of asparagus I substituted broccoli, mushrooms, baby corn, and cherry tomatoes. I kept everything else the same and stirred in chili garlic sauce at the end and it was amazing. My boyfriend loved it as well. Thank you! I will definitely make it again and forward the recipe to my sisters:)
★★★★★
Kate
Sounds like a delicious combination, Kate! I appreciate your review.
Kim
My daughter served this to us when we visited in November. It was delicious! The taste was perfect, the blend of asparagus, spinach ,carrots was just right. I thought the fresh cilantro and lime juice finished the dish perfectly. I’ll be adding this Cookie and Kate recipe to my collection.
★★★★★
Kate
I’m happy you enjoyed this one, Kim! Thanks for your review.
Lily
YUM! I’ve been making variations of green curry for years and never felt it was quite right – this is IT! Carrots took a bit longer to soften, but I think that may be stove specific. Thank you so much, Kate!
★★★★★
Kate
You’re welcome, Lily! I’m glad it turned out well in the end for you.
Cindy
My (canned) coconut milk has a thick layer of oil (solidified) – I can’t bring myself to use so much oil in my dish so I removed it and just used the white (still thick) milk. I think it turned out fine like this but would like to read any comments from someone who has done it both ways.
★★★★★
Kate
Hi Cindy! Coconut milk tends to do that. You just need to mix it with what has settled out.