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Under 30 Minutes

Under 30 Minutes

Green Vegetable Curry

  • prep: 30 mins
    total time: 30 mins
  • servings: 4




  • 2 teaspoons vegetable oil
  • 3 tablespoons green curry paste
  • 1/2 pound shiitake mushrooms, stems trimmed, halved if large
  • 1/2 pound green beans, trimmed and cut in half crosswise
  • 4 heads baby bok choy (6 ounces), halved lengthwise
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 can (13.5 ounces) unsweetened coconut milk
  • Cooked jasmine rice, for serving
  • 1/2 cup fresh basil leaves, torn if large


  1. Step 1

    In a large skillet or wok, heat oil over medium-high. Add curry paste and cook, stirring, until fragrant, 30 seconds. Add mushrooms, green beans, bok choy, and bell pepper and cook until beans are bright green, 5 minutes. Add coconut milk and bring to a boil. Reduce heat and cook at a rapid simmer until beans are crisp-tender, 8 to 10 minutes. Serve over rice, topped with basil.



Reviews (2)

  • 5 Apr, 2014

    I've made this several times and just love it. I don't find the 3 T of green curry makes it too spicy (and I can't take that much heat). Perhaps it depends on the brand.

  • 21 Mar, 2014

    This recipe was delicious and easy. It's hard to mess up curry since it's rather forgiving and pretty much anything goes! 3 TB of curry paste makes this dish VERY spicy (and I enjoy spicy food). I added extra coconut milk to cool down the spice factor. Next time I'll use 1 or 2 TB of curry paste. I don't know if this is 'allowed', but I also swapped a few ingredients for similar ones! E.g. used coconut oil, white mushrooms, green peppers and added fresh tomatoes. As I said, anything goes!