This Thai Green Curry with Rice is rich, aromatic, and comes together in under 1 hour. Loaded with tender veggies, coconut milk, and bold green curry paste, it’s the perfect balance of creamy, spicy, and fresh — served over fluffy jasmine rice for a satisfying weeknight dinner.

Why You’ll Love This Recipe

Restaurant-style flavour at home – All the depth and richness of takeout Thai curry, made in your kitchen.
Customizable – Add your favourite veggies or swap in tofu or chicken.
Weeknight-friendly – It’s done in 30 minutes with one pan and a pot of rice.
Comforting and bold – The creamy coconut milk pairs perfectly with spicy green curry paste and fresh herbs.

Ingredients to make Thai Green Curry with Rice

Thai green curry paste – Store-bought works great (like Mae Ploy or Thai Kitchen). Start with less and add more if you prefer a spicier flavour.
Coconut milk – Full-fat for that rich, silky texture. Light coconut milk will make it thinner.
Veggies – Use whatever you have! Mushrooms, carrots, green beans, or eggplant all work well.
Thai basil – Adds an authentic, slightly liquorice-like flavour. Regular basil works if needed.
Lime juice – Balances the richness with a little zing. Don’t skip it!

Substitutions & Variations

Swap the rice – Serve over brown rice, quinoa, or even rice noodles.
Make it vegan – Use soy sauce and all plant-based ingredients (already vegan as written!).
Use red curry paste – If you’re out of green curry, red or yellow curry paste works too.

Thai Green Curry with Rice

Recipe by FlorenceCourse: Lunch, DinnerCuisine: ThaiDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Yeild

cups curry

Ingredients

For the curry:
1 tablespoon vegetable oil
2–3 tablespoons Thai green curry paste (adjust to spice level)
1 (13.5 oz) can of coconut milk
1 cup vegetable broth or water
1 tablespoon soy sauce (or fish sauce for traditional flavour)
1 teaspoon brown sugar
1 cup broccoli florets
1 red bell pepper, sliced
1 small zucchini, sliced
1 cup snap peas
½ cup Thai basil or regular basil leaves
Juice of ½ lime
Salt, to taste
For the rice:
1 cup jasmine rice
1¾ cups water
Pinch of salt

Directions

Rinse rice and combine with water and a pinch of salt in a saucepan. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes. Remove from heat and let sit covered for 5 more minutes.
In a large skillet or saucepan, heat oil over medium. Add green curry paste and sauté for 1–2 minutes to bloom the flavours.
Pour in coconut milk, broth, soy sauce, and brown sugar. Stir to combine and bring to a gentle simmer. Note: The curry may appear less green due to coconut milk and paste variations—add blended fresh herbs for a more vibrant colour.
Stir in broccoli, bell pepper, zucchini, and snap peas. Simmer for 8–10 minutes until vegetables are tender but still vibrant.
Stir in Thai basil and squeeze in lime juice. Taste and season with salt or more soy sauce if needed.
Spoon jasmine rice into bowls and ladle curry over the top. Garnish with more basil and lime wedges.

Notes

Make it creamy – For an extra creamy curry, stir in a spoonful of cashew butter or coconut cream at the end.
Protein boost – Add tofu, shrimp, or chicken for more protein. Cook separately and stir in during the last few minutes.
Don’t overcook the veggies – You want them just tender with a little bite.

Make Ahead & Storage

Make ahead: Curry keeps well! You can prep it a day in advance and refrigerate it.
To store: Store curry and rice separately in airtight containers for 3–4 days.
To reheat: Reheat curry gently on the stovetop or in the microwave with a splash of broth. Rice can be microwaved with a damp paper towel to keep it fluffy.
To freeze: Freeze the curry (without basil) for up to 2 months. Thaw and reheat, then stir in fresh basil and lime.

Thai Green Curry with Rice