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Thai Green Curry – Veg (serves 2)

Ingredients

Base
• 1½ tsp neutral oil
• 1½–2 tbsp Thai green curry paste (Mae Ploy / Maesri)
• 200 ml thick coconut milk
• ¼ cup water

Veg (pick 3, max 200–220 g total)
• Bell pepper – ½ cup
• Mushrooms – ½ cup
• Baby corn – ½ cup
• Zucchini and broccoli -1 cup

Protein (optional)
• Tofu or paneer – 100 g, cubed and lightly pan-seared

Prep the Ingredients

Wash and chop your chosen vegetables: bell pepper, mushrooms, baby corn, zucchini, and broccoli. Keep the portions within 200–220 g total.

If using tofu or paneer, cut into cubes and lightly pan-sear until golden on all sides. Set aside.

Measure 200 ml coconut milk, ¼ cup water, and 1½–2 tbsp Thai green curry paste.

2️⃣ Heat the Base

In a medium-sized pan or wok, heat 1½ tsp neutral oil over medium heat.

Add Thai green curry paste and sauté for 30–45 seconds until fragrant.

3️⃣ Add Coconut Milk

Slowly pour in 200 ml thick coconut milk while stirring to combine with the curry paste.

Add ¼ cup water to adjust consistency. Let it simmer gently for 1–2 minutes.

4️⃣ Cook the Vegetables

Add the chopped vegetables to the curry base.

Stir gently to coat them with the coconut-curry mixture.

Cover and simmer for 4–6 minutes until vegetables are tender but still vibrant.

5️⃣ Add Protein (Optional)

If using tofu or paneer, fold it into the curry at this stage.

Simmer for another 2–3 minutes to allow the flavors to meld.

6️⃣ Season and Finish

Taste the curry and adjust: a pinch of salt or a dash of soy sauce/fish sauce (if not vegan).

Optional: garnish with fresh Thai basil or coriander for extra aroma.

7️⃣ Serve

Serve hot with steamed jasmine rice, brown rice, or noodles.

Optionally, drizzle a little coconut milk on top for a restaurant-style presentation.

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