Einfaches Grünes Thai Curry mit Frühlings-Gemüse

Easy Thai Green Curry with Spring Vegetables

A simple and quick recipe for a vegetarian Thai Green Curry that is packed with fresh vegetables. Other than green curry paste, this recipe doesn’t require any fancy ingredients.
Course Main Course
Category Curry
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 552 kcal
Autor Elle


For the curry:

  • 1 tablespoon coconut oil
  • 1 small yellow onion, diced
  • 1 tablespoon fresh ginger, peeled and grated
  • 2 cloves garlic, minced
  • pinch of sea salt
  • 2 tablespoons Thai green curry paste (Asian market)
  • 1 x 400 ml can organic coconut milk (full fat)
  • water, to thin (ca. 60-120 ml)
  • 1 1/2 teaspoons coconut palm sugar or mascabado brown sugar
  • 500-600 g mixed spring vegetables - choose from: French beans, chopped, asparagus spears, sliced, sprouting broccolini / Spargelkohl (or Bimi), sliced, fresh peas, shelled, zucchini, diced - see tips below!!
  • 1 1/2 teaspoons rice vinegar or fresh lime juice
  • 1 1/2 teaspoons soy sauce (or tamari)
  • handful fresh greens, such as young spinach or baby kale (optional)

To serve:

  • 1 cup whole grain basmati rice or rice of choice (200 g)
  • fresh cilantro leaves
  • red pepper flakes
  • lime wedges


  1. Prepare the rice, according to package instructions, (25-40 min, depending on type of rice). Cover and let the rice rest until ready to serve.
  2. Meanwhile, heat the oil in a large non-stick skillet (or wok) with deep sides over medium heat. Add the onion, ginger and garlic, plus a sprinkle of salt and saute for 5 minutes, stirring often.

  3. Add the spring vegetables (see tips below!) plus a small splash of water and cook for 3 more minutes, stirring occasionally. Add the curry paste and continue cooking, stirring often, for 2 minutes.

    Note: I like to add the zucchini last, as I prefer it less cooked. I add it after I have brought the coconut milk to a simmer.

  4. Add the coconut milk and sugar to the pan, along with a little water to thin. Bring the mixture to a simmer. Reduce heat to maintain a gentle simmer, cover with a lid and cook for 5-10 minutes, until the vegetables are tender and cooked through, depending on preferred doneness.
  5. Once the vegetables are done cooking, stir in the greens (if using) and cook until the wilted, about 30-60 seconds.
  6. Remove the curry from heat and season with rice vinegar (or lime) and soy sauce. Season with more salt, if desired.
  7. Divide rice and curry into bowls and garnish with chopped cilantro, a sprinkle of red pepper flakes and lime wedges on the side.


You may need to adjust the cooking time depending on whether you like your vegetables well cooked of crisp-tender. Thin French beans cook quickly but larger garden green beans (Buschbohnen) take longer, so if you prefer them well cooked, then saute them on their own for a few minutes before adding peas, broccoli, etc. Otherwise, you can blanch them before adding to the curry to have more control over the texture. I like mine crisp-tender so my method works out fine for me.