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Thai Green Curry Recipe

Thai Green Curry recipe


This is a yummy Thai dish with creamy coconut milk, fresh veggies, and tofu. It's green and has a special taste from special leaves called keffir lime leaves. You can make it spicy or not so spicy!


1 tablespoon coconut oil
1 tablespoon lemongrass, thinly sliced
13 1/2 ounces canned coconut milk
6 compari tomatoes, quartered
1 red bell pepper, sliced
8 ounces firm tofu, cubed
3 keffir lime leaves
2 cups vegetable broth
2 tablespoons soy sauce
1 teaspoon brown sugar
3 tablespoons green curry paste
1/2 cup snap peas, trimmed
1/4 cup Thai basil leaves
1 tablespoon cilantro, chopped
1 teaspoon chili oil
1 lime, cut into wedges


In a large pot, heat the coconut oil over medium heat. Add the lemongrass and sauté for 1 minute.
Pour in the canned coconut milk and vegetable broth, then bring to a gentle simmer.
Stir in the green curry paste until well combined.
Add the quartered tomatoes, sliced red bell pepper, cubed tofu, and keffir lime leaves to the pot.
Season with soy sauce and brown sugar, then let the curry simmer for about 15 minutes, or until the vegetables are tender but still have a bit of crunch.
A few minutes before the curry is done, add the snap peas to the pot and let them cook until bright green and tender-crisp.
Turn off the heat and stir in the Thai basil leaves and cilantro.
Serve the curry hot, drizzled with chili oil and accompanied by lime wedges for squeezing over the top.

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