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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (4)

59 Ratings
  • 5 star values: 22
  • 4 star values: 23
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 0
Rating: Unrated
Love this recipe and added shrimp and salmon.Thank you
Rating: 5 stars
The picture shown is incorrect--doesn't match the recipe! Other than that, this is absolutely delicious and a favorite with my whole family. It's easy, and the green curry paste is very mild, not spicy at all. Perhaps the other reviewer used regular curry paste, which IS terribly spicy!
Rating: 5 stars
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.
Rating: 4 stars
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!