Green Coconut Curry

Green Coconut Curry

Green Coconut Curry with fresh lemongrass makes for a hearty but not-to-heavy meal. This Green Coconut Curry is perfect all year round. For a creamier curry, we recommend substituting the vegetable broth for a second can of lite coconut milk. And we recommend trying this curry with steamed mussels.


Green Coconut Curry

  • 1 cup uncooked rice
  • 1 can lite coconut milk*
  • 1-2 cups vegetable broth (depending on the preferred liquid levels)
  • 1 Tbs Green Curry Paste
  • 1/2 cup mushrooms, sliced
  • 1/2 yellow onion, diced
  • 1 small bell pepper, diced
  • 1/2 yellow squash, sliced
  • 1 cup frozen peas
  • 1/2 cup broccoli & cauliflower florets
  • 1 tsp garlic powder
  • 1/2 tsp ground ginger
  • Black pepper to taste
  • 1 Tbs olive oil
  • Splash of rice vinegar
  • 1 stalk lemongrass

*Light coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)


  1. Begin cooking rice in rice cooker or stovetop pot
  2. In a large pot, heat olive oil on high heat.
  3. Once hot, begin sautéing onion, bell pepper, and squash until onions are translucent. About 5 minutes.
  4. Add in the cauliflower, peas, green curry paste, and seasoning.
  5. Stir together well for 5-7 minutes.
  6. Then, add the broccoli, mushroom, and reduce heat to medium, medium-high.
  7. Add in the coconut milk and vegetable broth.
  8. Bring the mixture to a boil, add in the lemongrass, reduce heat to low, and simmer for 10-15 mintues.
  9. Taste and adjust seasoning as desired.
  10. Serve with rice and enjoy.

Nutrition Information

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