International Cuisine > Southeast Asian Cuisine (General) > Common Ingredients & Techniques > Coconut Milk in Southeast Asian Dishes

Green Curry with Vegetables and Coconut Milk

A classic Southeast Asian curry featuring a vibrant green curry paste, creamy coconut milk, and an assortment of fresh vegetables. It's a versatile and flavorful dish that can be easily customized to your liking.

Prep Time
15 minutes
Cook Time
25 minutes
Servings
4
Ingredients
  • 2-3 tablespoons (adjust to taste) Green curry paste
  • 2 cans (13.5 oz each) Coconut milk, full-fat
  • 1/2 cup Vegetable broth
  • 1 can (8 oz), drained Bamboo shoots, sliced
  • 1 Bell peppers, sliced (any color)
  • 1 Eggplant, cubed
  • 1 cup Green beans, trimmed
  • 1/2 cup Thai basil leaves
  • 1-2 tablespoons (adjust to taste) Fish sauce (or soy sauce for vegetarian)
  • 1 teaspoon Brown sugar
  • 1 tablespoon Vegetable oil
  • 4 cups Cooked rice, for serving

Sauté the Curry Paste

Heat the vegetable oil in a large pot or wok over medium heat. Add the green curry paste and cook for 1-2 minutes, stirring constantly, until fragrant. This step is crucial for releasing the flavors of the paste.

Add Coconut Milk

Pour in one can of coconut milk and stir to combine with the curry paste. Bring the mixture to a simmer.

Add Vegetables and Broth

Add the bamboo shoots, bell peppers, eggplant, and green beans to the pot. Pour in the vegetable broth. Bring the mixture back to a simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, or until the vegetables are tender.

Season and Finish

Stir in the fish sauce (or soy sauce) and brown sugar. Taste and adjust seasoning as needed. Add the remaining can of coconut milk and stir to combine. Gently fold in the Thai basil leaves.

Serve

Serve hot over cooked rice. Garnish with additional Thai basil leaves, if desired.

Nutrition Facts Estimated per 100g of product

(Note: The following is an estimate. Actual values may vary based on specific ingredients and preparation methods.) Calories: Approximately 120-150 kcal, Protein: 3-5g, Fat: 8-12g (primarily from coconut milk), Carbohydrates: 8-12g. Fiber content will vary based on the vegetables used.

Other Important Considerations for Nutrition

This dish is a good source of vitamins and minerals from the vegetables. The coconut milk provides healthy fats. The amount of sodium can be adjusted by using low-sodium vegetable broth and carefully controlling the amount of fish sauce/soy sauce used. For a more balanced meal, add a protein source such as tofu, tempeh or chicken.

← Coconut Milk Braised Chicken with Lemongrass and Chilies Homemade Indonesian Sambal Oelek →

FAQ

  • Can I use other vegetables?

    Yes! Feel free to use any vegetables you like, such as broccoli, carrots, zucchini, or mushrooms. Adjust the cooking time accordingly.
  • Can I make this dish spicier?

    Yes, you can add more green curry paste or a pinch of red pepper flakes to increase the spice level.
  • Can I use light coconut milk?

    Yes, you can use light coconut milk to reduce the fat content. However, the sauce will be less rich and creamy.