Thai Green Coconut Curry


Thai curry is one of my go-to weeknight meals when dinner had to be ready ten minutes ago.

All it takes is a flavourful curry paste, a generous pour coconut milk (homemade or otherwise), some protein (chicken, tofu, fish, scallops or prawns) and whatever veggies are on hand. Easy, flavour-packed, healthy and fast. What more could you ask for on a Monday night?

A handful of bean sprouts, lots of chopped cilantro and a showering of toasted peanuts are lovely finishing touches for freshness and crunch.


I usually grab green curry paste because it’s the hottest, and we’re spicy people. Red curry is milder, made with ripe red chilies instead of their screaming hot, verdant counterparts, and yellow curry is mildest, and has a more aromatic flavour owing to the addition of turmeric.

You can swap the tofu for one pound of any other protein (boneless, skinless chicken thighs are my go-to) – just allow more time for cooking them through. Substitute any vegetables that are seasonal or that you have on hand (asparagus, spinach, eggplant, corn…).   Super versatile!

And like this curry, I’m in a hurry! Moving in 10 days, and the packing nightmare adventure has begun…

Thai Green Coconut Curry
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 tbsp vegetable oil
  • ⅓ cup Thai green (or red/yellow) curry paste
  • 1-2/3 cups coconut milk (homemade, or a 400 mL/13 oz can)
  • 1 block tofu, cubed
  • 4 baby bok choy, quartered
  • ½ of one medium zucchini, halved and chopped crosswise
  • 1 red pepper, chopped
  • handful bean sprouts
  • handful chopped cilantro
  • handful chopped peanuts
  1. Heat oil in a large saucepan over medium heat. Add curry paste and saute until fragrant. Gradually whisk in coconut milk; bring to a simmer. Add tofu and vegetables; cook until veggies are crisp-tender. Top with bean sprouts, cilantro and peanuts just before serving.
Using green curry paste, this is very spicy! Swap for red or yellow if you don't like too much heat.


  • Marly

    I think could get lost in this curry…

    • Jennifer Pallian

      Thanks, Marly!

  • Katrina @ WVS

    Curries like this make my days better and brighter. Love this recipe!

    • Jennifer Pallian

      Thanks, Katrina! :)

  • Carol at Wild Goose Tea

    10 minutes!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Wow, I love curry. It’s right on the heels of me just planting
    a patch of cilantro starts. Mine didn’t winter this year. I am jacked. Thank you for a great

    • Jennifer Pallian

      Nice! I’m jealous. I’ve never successfully grown cilantro. :)

  • Liz

    Made this last night subbing the tofu for beef and green curry paste for red. Delicious! And that it all came together in less time than it took to make the rice (about 15 min). Couldn’t ask for a better weeknight dinner. Thanks!