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Under 30 Minutes

Green Vegetable Curry


Green Thai curry paste, with the clean flavors of fresh chiles and herbs, is wonderful with vegetables.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2011


  • 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. 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.

Cook's Notes

Look for curry pastes in your supermarket's Asian-food section. Read labels closely: Some contain shrimp paste or fish sauce, while others are vegan. Store opened paste in the refrigerator for up to 6 months.

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