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Thai Kitchen Recipes

Green Curry with Vegetables

(Keow Wan)

A bright and colorful mix of vegetables makes this dish beautiful as well as savory.

  • Cook Time:20 minutes
  • Prep Time:10 minutes
  • Level of Difficulty:easy


1 can (400 mL) Thai Kitchen® Coconut Milk

1 cupv (250 mL) vegetable stock or water

1/4 cup (50 mL) basil leaves, chopped

2 tablespoons (30 mL) brown sugar

1 to 4 tablespoons (15 to 60 mL) Thai Kitchen® Green Curry Paste

2 teaspoons (10 mL) salt

2 to 3 cups (500 to 750 mL) assorted cut-up vegetables, such as red bell pepper, zucchini and peas

Cooked Thai Kitchen® Jasmine Rice


MIX coconut milk, stock, basil, brown sugar, green curry paste and salt in medium saucepan until well blended. Bring to boil in medium heat. Reduce heat to low; simmer 15 minutes.

STIR in vegetables. Simmer 5 minutes or until vegetables are tender. Serve over cooked Jasmine Rice.

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