Try making this Thai green curry when you’re tempted by take-out. It’s such an easy recipe. It will save you money and it’s probably faster than waiting for delivery. You just need a couple key pantry ingredients and you can make take-out at home at any moment.
I swear by cans of Maesri curry paste. They pack a huge punch of flavor in just a little can (and you only need half a can for a big batch of curry.) I stock up on cans of curry paste on Amazon or at my local Asian grocery store (hey, H-Mart!) These come in lots of varieties, so while this is a recipe for green curry, I challenge you to try them all.
I love that you can customize your homemade take-out with whatever you like or have on hand. The vegetables below are suggestions. Use your favorites. If you have some vegetables that are one step away from the garbage can, this might be the tastiest way to use them up.
♥ Related: Pork & Leek Dumpling Noodles
I think the ramen noodles are a genius addition to this recipe. They are cheap, you almost certainly have a pack on hand, and they cook in 2 minutes. The best part about using noodles instead of rice is that the sauce really clings to the noodles in such a delicious way. But, if you don’t have ramen, steam up a batch of rice and you’ll still be pretty happy.
Video: Watch Me Make This Recipe
Veggie Thai Green Curry
- 1 tbsp vegetable oil or coconut oil
- 1/2 large onion sliced thin
- 1 medium red bell pepper cut into bite sized chunks
- 1 medium carrot peeled and sliced on the bias
- ¼ head cauliflower cut into bite sized chunks
- 1 medium zucchini quartered and cut into bite sized chunks
- 1 medium summer squash quartered and cut into bite sized chunks
- 1 cup green beans trimmed and cut into bite sized chunks
- 2 oz green curry paste Maesri brand preferred (see notes)
- 13.5 oz coconut milk full fat; Chaokoh brand preferred (see notes)
- 12 oz vegetable stock chicken stock is fine too if you aren't vegetarian
- 15.5 oz canned chick peas
- 1 tbsp fish sauce Red Boat brand preferred (see notes)
- 1 tbsp granulated sugar
- 1 tbsp lime juice freshly squeezed is best
- 2 packs instant ramen noodles flavor pack discarded
- kosher salt a few pinches when sweating the vegetables
- cilantro roughly chopped for garnish
- green onions sliced for garnish
- Heat a a large high sided skillet over medium heat. Add oil. Add onion and a pinch of salt. Cook for about 2 minutes until the onion is just starting to soften. Add the rest of the vegetables and another pinch of salt. Cook for 3-5 minutes until the vegetables just start to soften and the onion is getting very soft.
- Add the curry paste. Stir and toast in the pan for about 1 minute.
- Add the coconut milk and vegetable stock. Bring up to a hard simmer. Cover and simmer vegetables for about 10 minutes stirring just a couple of times. Once the vegetables are just tender uncover.
- Stir in the chick peas. Then season by adding the fish sauce, lime juice, and sugar. Stir to combine.
- Add the instant ramen to the pan and stir until the ramen is cooked through. This should take just 2-3 minutes. You might need to flip the ramen blocks at first to soak both sides in sauce.
- Serve. Garnish with cilantro and scallions.
- I find that the Maesri curry paste has the strongest flavor. You can easily find it on Amazon (here). I like to buy several cans to stock my pantry.
- Chaokoh coconut milk is so rich and creamy with such a great flavor. You can also find this on Amazon.
- I researched fish sauce recently and found that Red Boat is preferred by many chefs. It’s what I now stock in my pantry.
- I also like this curry with shrimp. If you’re not vegetarian (or allergic to shrimp), add about half a pound of raw, peeled shrimp with the chick peas (or in place of them.) The shrimp will take just a few minutes and are cooked when they are pink all the way through.
- If you don’t want to use ramen here, just leave them out and serve this green curry over rice.
Things You Might Need For This Recipe
Maesri Thai Curry Paste
Chaokoh Coconut Milk
Red Boat Fish Sauce
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