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Thai Vegetable Green Curry

ready to cook imported jasmine rice


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Thai dish that gets its distinct color from the green curry paste.This lighter vegetarian version of your favorite Thai green curry is fresh, fragrant and hot - with vibrant green color and all VEGAN

Ingredients IQ:

Coconut milk is made in a  similar way to their dairy counterparts. The flesh is grated and soaked in hot water, and the coconut cream rises to the top and can be skimmed off. The liquid that remains is then squeezed through a cheesecloth to extract a white liquid that is the coconut milk.

In Your Bag


  • Green Curry Paste   
  • Green Chili Paste
  • Lemon
  • Onion R&G Pepper  
  • Coconut Milk
  • Brown Sugar
  • Vegetable
  • Jasmine Rice
  • Oil
  • Chopped Garlic
  • Chopped Ginger
  • Veg Broth
  • Tofu


1) Cook the Basmati Rice

  • Rinse the Basmati Rice thoroughly with water & leave it soaked in water.
  • In a small pot add 2 cups of water (2-1 water: rice ratio) to boil on high.
  • Strain the Basmati soaked rice and add it to the boiling water carefully
  • Add salt to taste and a splash of oil to prevent water from boiling over.
  • Cook 8 minutes, or until the water has been absorbed 
  • Cover and turn off the heat.
  • Take the lid off fluff with a fork 

 2) Cook the Main

  • In a large frying pan, heat the oil until very hot, then add chopped & ginger garlic and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste.
  • Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavors.
  • Sauté the onion and peppers for 2 minutes
  • Add the vegetable ad saute for 2 minutes
  • OPTIONAL Add green chili paste for extra spice
  • Next, pour in the coconut milk and let it come to a bubble. Add the cubed tofu.
  • Stir in the veg stock and sugar. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the vegetable is cooked.

3)  Plate your dish

  • Then add lime leaves (or lime zest) but only leave them briefly on the heat or they will quickly lose their brightness.
  • Divide the jasmine rice and Thai Vegetable Green Curry between 2 plates. Enjoy!
Wash uncut produce before use
Scaling the recipe
Whether you are cooking for one, two, three or four the procedure for adjusting the ingredient quantities for a different number of portions is the same.