Healthy Thai Green Chicken Curry with lots of Vegetables
Healthy Thai Green Chicken Curry with lots of Vegetables is a medium Thai recipe that serves 4. 350 calories per serving. Recipe by Happiest Meals on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr
Cost: $22.99 total, $5.75 per serving
Ingredients
- 2 tablespoons Vegetable Oil (neutral oil for searing)
- 1 cup Cherry Tomatoes (halved)
- 1 tablespoon Lemongrass Paste (Thai lemongrass paste)
- 400 ml Thin Coconut Milk (light coconut milk, one 400 ml can)
- 5 Kaffir Lime Leaves (torn to release aroma)
- 1 cup Baby Corn (sliced; fresh or canned, drained)
- 1 cup Bamboo Shoots (sliced, canned, drained)
- 1 medium Courgette (Zucchini) (diced)
- 1 medium Aubergine (Eggplant) (diced)
- 1/2 cup Spring Onions (roughly chopped)
- 1 tablespoon Vegan Fish Sauce (or soy sauce/tamari for a vegan alternative)
- 1 cup Mixed Bell Peppers (sliced (any colors))
- 400 ml Thick Coconut Milk (full‑fat coconut milk, one 400 ml can)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
Instructions
Heat Oil and Sear Tomatoes
Place the skillet over medium‑high heat, add the vegetable oil, and let it warm for 30 seconds. Add the halved cherry tomatoes and sauté until they start to soften and release their juices, about 4–5 minutes.
Time: PT5M
Temperature: Medium‑high
Add Lemongrass Paste
Stir in 1 Tbsp lemongrass paste, coating the tomatoes evenly. Cook for 1 minute until fragrant.
Time: PT1M
Introduce Thin Coconut Milk
Pour the thin coconut milk into the pan, scraping any bits stuck to the bottom. Increase heat to bring the mixture to a gentle boil, about 5 minutes.
Time: PT5M
Temperature: Medium
Add Aromatics
Tear the kaffir lime leaves and add them to the curry. Stir for 30 seconds to release their citrusy aroma.
Time: PT1M
Add Baby Corn and Bamboo Shoots
Add the sliced baby corn and bamboo shoots. Mix well and cook for 2 minutes.
Time: PT2M
Add Remaining Vegetables and Seasoning
Stir in the diced courgette, diced aubergine, roughly chopped spring onions, sliced bell peppers, and the tablespoon of vegan fish sauce. Cook, stirring occasionally, for 5 minutes until the vegetables begin to soften.
Time: PT5M
Finish with Thick Coconut Milk
Pour the thick coconut milk over the vegetables, stir to combine, and bring back to a gentle simmer. Cover the skillet with the lid and let steam for 5 minutes, or until all vegetables are tender but still retain a slight bite.
Time: PT5M
Temperature: Medium
Final Seasoning and Serve
Taste the curry and adjust salt and pepper as needed. Remove the lid, give a final stir, and serve hot over steamed jasmine rice or rice noodles.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 20 g
- Fat
- 28 g
- Fiber
- 5 g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free
Allergens: Coconut, Soy
Ingredient Substitutions
- Instead of Vegetable Oil: canola oil, sunflower oil
- Instead of Cherry Tomatoes: grape tomatoes
- Instead of Lemongrass Paste: finely minced fresh lemongrass stalks
- Instead of Thin Coconut Milk: diluted coconut cream
- Instead of Kaffir Lime Leaves: lime zest
- Instead of Baby Corn: sliced carrots
- Instead of Bamboo Shoots: water chestnuts
- Instead of Courgette (Zucchini): yellow squash
- Instead of Aubergine (Eggplant): firm tofu, cubed
- Instead of Spring Onions: scallions
- Instead of Vegan Fish Sauce: soy sauce, tamari
- Instead of Mixed Bell Peppers: any sweet pepper
- Instead of Thick Coconut Milk: coconut cream diluted with water
Equipment Needed
- Large Skillet or Wok
- Wooden Spoon or Spatula
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Measuring Cup
- Lid for Skillet
Critical Steps — Do Not Skip
- Searing the cherry tomatoes to develop flavor
- Bringing the thin coconut milk to a gentle boil without curdling
- Adding thick coconut milk at the end and steaming only briefly to keep vegetables crisp
Chef Tips from the Video
- Use fresh kaffir lime leaves for the most authentic aroma; they can be stored in the freezer for up to 6 months.
- Add a squeeze of fresh lime juice and a handful of chopped cilantro right before serving for extra brightness.
- For a spicier version, stir in 1‑2 teaspoons of Thai red curry paste with the lemongrass paste.
Troubleshooting
Curry is too watery.
Uncover the skillet and simmer for an extra 3–5 minutes to reduce the sauce, or add a teaspoon of cornstarch slurry.
Vegetables are mushy.
Reduce steaming time; test vegetables with a fork and remove the lid as soon as they are just tender.
Coconut milk curdles.
Keep the heat at medium or lower and stir continuously; add a splash of water if the sauce gets too hot.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat gently and add a splash of coconut milk if sauce thickens.
Room temperature: Do not store at room temperature; cool to room temperature before refrigerating.
Make-Ahead Tips
- Chop all vegetables up to 2 hours ahead and store them in a bowl of cold water to keep them crisp.
- Prepare the coconut milk mixture (thin + thick) in a separate container; combine when ready to cook.
- The curry reheats well; add a splash of coconut milk when reheating to restore creaminess.
Frequently Asked Questions
What is the cultural significance and history of Thai coconut curry in Thai cuisine?
Thai coconut curries have been a staple of central and southern Thai cooking for centuries, originally created to blend local herbs with the abundant coconut milk from tropical palms. They are celebrated for their balance of sweet, salty, sour, and spicy flavors and are traditionally served with jasmine rice.
What are the traditional regional variations of Thai coconut curry in Thailand?
In southern Thailand, curries are richer and spicier, often using shrimp paste and fresh chilies. Central Thai versions are milder and may include palm sugar. Northern Thai curries typically use less coconut milk and feature herbs like galangal and coriander roots.
How is a vegan Thai coconut curry traditionally served in Thailand?
Traditionally, Thai coconut curries are ladled over steamed jasmine rice or rice noodles and garnished with fresh herbs, lime wedges, and sometimes toasted coconut flakes. In a vegan adaptation, the same serving style applies, simply omitting animal‑based ingredients.
What occasions or celebrations is Thai coconut curry associated with in Thai culture?
Coconut curries are common at family gatherings, festivals, and temple offerings because they are hearty, shareable, and showcase the flavors of Thailand. They are especially popular during the Songkran (Thai New Year) celebrations.
How does vegan Thai coconut curry fit into the broader Thai cuisine tradition?
Thai cuisine emphasizes fresh herbs, aromatic pastes, and a balance of flavors. A vegan coconut curry respects these principles by using plant‑based proteins and vegetables while retaining the essential lemongrass, kaffir lime, and coconut milk base that define Thai curries.
What are the authentic traditional ingredients for Thai coconut curry versus acceptable vegan substitutes?
Traditional ingredients include coconut milk, fish sauce, shrimp paste, and meat or seafood. In a vegan version, fish sauce is replaced with vegan fish sauce or soy sauce, and shrimp paste is omitted or swapped with fermented soy paste. All other herbs and vegetables remain authentic.
What other Thai dishes pair well with vegan Thai coconut curry?
Pair it with jasmine rice, coconut‑infused rice noodles, fresh papaya salad (som tam), or a simple cucumber relish. A side of Thai spring rolls or mango sticky rice makes a balanced meal.
What makes this vegan Thai coconut curry special or unique in Thai cuisine?
The combination of both thin and thick coconut milks creates a layered creaminess, while the use of fresh lemongrass paste and kaffir lime leaves delivers an authentic aromatic punch without any animal products.
What are the most common mistakes to avoid when making vegan Thai coconut curry?
Common errors include over‑cooking the vegetables, which removes their crunch, and boiling the coconut milk too vigorously, which can cause curdling. Also, adding the thick coconut milk too early can make the sauce overly heavy.
Why does this vegan Thai coconut curry recipe add thick coconut milk at the end instead of at the beginning?
Adding thick coconut milk at the end preserves its rich, velvety texture and prevents it from separating or becoming greasy during a long boil. It also allows the vegetables to steam gently in a creamy sauce without becoming mushy.
What does the YouTube channel Happiest Meals specialize in?
The YouTube channel Happiest Meals focuses on bright, wholesome, and often plant‑based recipes that bring comfort and joy to everyday cooking. Their videos emphasize clear step‑by‑step instructions, vibrant visuals, and tips for making meals both healthy and delicious.
How does the YouTube channel Happiest Meals' approach to Thai cooking differ from other Thai cooking channels?
Happiest Meals adapts traditional Thai flavors for home cooks using readily available ingredients and vegan alternatives, whereas many Thai channels stick to authentic animal‑based components. Their style is relaxed, family‑friendly, and focused on quick, weeknight‑ready meals.
Last updated: September 2, 2026
