Healthy Thai Green Curry

Prep Time: 30 minutes

Total Time: 45-60 minutes

Category: Main Dish

Yields: 6 servings


  • 2 cups of broccoli florets

  • 1 red bell pepper, chopped

  • 3 baby bok choy

  • 1 cup of sliced mushrooms

  • 2 yams (or sweet potatoes), cubed

  • 1 bunch of green onions, chopped

  • 1 Korean eggplant (or regular eggplant), sliced and halved

  • 1 bunch of Thai basil (or regular basil)

  • 1 cup of sugar snap peas

  • 4 garlic cloves, minced

  • 2 teaspoons of fresh ginger, minced

  • 1 teaspoon fresh turmeric

  • 1 tablespoon of Thai green curry paste

  • Miso

  • 2 Cans (16oz) Coconut Milk

  • Safflower & Avocado Oil (or cooking oil of your choice)

  • 3 Cups Rice


  1. Chop all of your vegetables and set aside.

  2. In a large pot, heat the cooking oil. Once warm, add chopped garlic, ginger, turmeric, and green curry paste. Sauté for about 2-3 minutes or until garlic and ginger soften.

  3. Add eggplant, yams, mushrooms, and bell peppers to the pot.

  4. Stir while the vegetables cook for about 10 minutes, or until the vegetables "sweat".

  5. Add the remaining vegetables to the pot. Stir occasionally and cook until the vegetables have slightly softened.

  6. When the vegetables have softened, add in the coconut milk and bring to a boil.

  7. Once boiling, immediately bring heat down to a simmer and let it simmer for about 10 minutes.

  8. Steam your rice according to package instructions.

  9. Serve Thai Green Curry over rice and enjoy!

**Note: If you would like to add chicken to this recipe, you can sauté sliced chicken breast in a pan with oil while your green curry paste is cooking. Once chicken has a slight brown color to it, transfer the chicken to sheet tray and finish in the oven at 350 degrees for approx 10min. Remove the chicken from the oven and let rest 5min before mixing with the Thai Green Curry sauce.