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Enjoy the rich flavors of our easy-to-make Thai Green Curry, perfect for one. This single serve recipe can be tailored with your choice of vegetables and proteins, including vegetarian, chicken, and seafood options. It’s a versatile dish that brings the authentic taste of Thai cuisine straight to your table. Ready in just 30 minutes!
Are you looking for more single serving vegetarian recipes? We have a delightful variety for you to enjoy. Try the spicy and tangy flavors of our Buffalo Cauliflower Tacos, enjoy the hearty and comforting taste of Black Bean Soup, experience the rich medley of vegetables in our Ratatouille, and relish the vibrant, fresh taste of Cowboy Caviar.
Why You’ll Love This Green Curry For One
Thai Green Curry is a delightfully simple dish to prepare. At its core, this dish is a flavorful curried broth that invites a variety of customizations to suit your taste preferences and dietary needs.
You have the option to keep it vegetarian or vegan, or you can enrich it with your protein of choice, be it shrimp, beef, chicken, or scallops. The choice is yours, allowing for a personalized touch every time you make it.
Moreover, Thai Green Curry is perfect for using up any vegetables you have on hand. It’s an excellent recipe for emptying your vegetable drawer, as nearly all types of veggies pair wonderfully with the aromatic curry flavors. This dish is not only incredibly delicious but also helps in minimizing food waste by utilizing whatever ingredients you have available.
Ingredients And Substitutions
See recipe box below for ingredient amounts and full recipe instructions.
You can totally customize this single serving green curry recipe, so feel free to make it your own. There are a few ingredients that you will need, they are:
- Green curry paste: The key ingredient for this recipe is widely available in most Asian grocery stores, mainstream supermarkets, and also on Amazon. For a single serving of this curry, I usually use 2 tablespoons, but you can add a bit more if you prefer a spicier flavor.
- Coconut milk: I suggest using full-fat canned coconut milk for this recipe to achieve a richer sauce. While low-fat coconut milk is an option, it won’t give the same creamy richness. Be sure to use canned coconut milk, not the refrigerated variety typically found in the grocery store’s milk section. Consider using leftover coconut milk in Chickpea Curry or Curried Carrot Soup.
- Broth: If you’re making a vegetarian version, use vegetable broth. If not, I recommend using chicken broth. Consider using leftover broth in Baked Black Bean Tacos, Chicken Tortilla Soup, or Creamy Vegetable Soup.
- Onions and garlic: Chopped onions and garlic add quite a lot of flavor to this dish, definitely don’t leave them out.
- Olive oil: I use extra virgin olive oil in this green curry recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil to use but you may use a lighter olive oil instead.
- Vegetables: Besides onions and garlic, feel free to add any vegetables of your choice to this recipe. My personal favorites include snow peas, sliced green or red bell peppers, and broccoli.
- Tofu, chicken, shrimp, pork, or beef: Incorporate your favorite protein into this dish or skip it entirely and add extra vegetables instead. If using meat, slice it thinly and precook it. Then, simply stir it into the sauce towards the end of cooking.
- Spices: In this single serving green curry recipe, I often use ground ginger. While fresh ginger works well, you only need a small amount, making ground ginger more practical as it has a longer shelf life. Additionally, I add roughly 1/8 teaspoon of crushed red pepper flakes for a subtle heat. If you prefer a milder curry, feel free to omit the red pepper flakes from your version.
- Lemon juice: In traditional green curry recipes, lemongrass is a common ingredient. However, to avoid purchasing an ingredient you might use only once, this recipe uses one tablespoon of lemon juice instead. It provides the ideal lemon flavor. Feel free to adjust and add a bit more if you prefer a stronger lemony taste.
- Noodles or rice: Use leftover rice noodles in a single serving of Lo Mein.
If you have any ingredients leftover from this easy green curry recipe, check out our Leftover Ingredients Recipe Finder.
How To Make Green Curry
See the recipe box below for ingredient amounts and full recipe instructions
Start by preparing your noodles or rice according to the package directions. Toss them with a drizzle of olive oil after cooking to prevent sticking. While those cook, heat oil in a skillet and sauté onions, garlic, ginger, red pepper flakes, and a pinch of salt until the onions soften. Stir in the curry paste and cook for a minute to release those aromatic flavors, then add broth and coconut milk. Bring the mixture to a simmer, then add your protein (tofu, chicken, beef, or shrimp) and vegetables. Let the curry simmer for 15 minutes to thicken and meld the flavors, then stir in lemon juice and serve over your prepared noodles or rice.
Expert Tips
- Spice it up: Like it hot? Add more green curry paste or chopped jalapeños/serranos to taste.
- Cool it down: If it’s too spicy, stir in extra coconut milk and broth to mellow the heat.
- Thicken it up: Want a thicker curry? Use less broth in the recipe for a sauce-like consistency – perfect for grilled chicken or fish!
- Swap your veggies: Experiment with different vegetables! Baby bok choy, eggplant, bell peppers, broccoli, carrots, spinach, and cauliflower all work well.
Frequently Asked Questions
Green curry can be made ahead of time and stored in the fridge for up to 3 days in an airtight container. It’s best to store noodles or rice separately to prevent them from becoming soggy in the curry. Combine them when you’re ready to eat. Freezing green curry is not recommended, as coconut milk may not freeze well.
If you have leftover curry paste, it’s a versatile ingredient that can add a spicy kick to various dishes. Here are some ways to use it:
Create a base for stir-fried rice or noodles by thinning the curry paste with a little milk or broth.
Mix a small amount of curry paste into yogurt or sour cream to make a creamy vinaigrette or dip for veggies. Add lemon juice and a sweetener like sugar or honey if desired.
Spread the curry paste on fish before steaming or baking to enhance the flavor.
If you don’t have coconut milk, you can use heavy cream or a rich nut milk like cashew or almond milk as a substitute. These alternatives will change the flavor profile slightly but will still provide a creamy texture to the curry.
To adjust the thickness of the curry, you can vary the amount of broth or coconut milk. For a thicker curry, use less broth or let the curry simmer for a longer time to reduce the liquid. If you prefer a thinner curry, simply add more broth or coconut milk until you reach the desired consistency.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serve green curry recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Green Curry For One
Equipment
Ingredients
- 2 ounces uncooked rice noodles (about 2 1/8-inches in circumference)
- 1 ½ tablespoons olive oil -divided
- ½ cup chopped onions
- 1 clove garlic -minced
- ⅛ teaspoon ground ginger
- ⅛ teaspoon crushed red pepper flakes -optional
- ⅛ teaspoon salt
- 2 tablespoons green curry paste
- 1 cup vegetable broth
- ½ cup canned full-fat coconut milk
- 3 ounces firm tofu -diced
- 1 ounce snow peas
- 1 ounce broccoli florets
- 1 tablespoon lemon juice
Instructions
- Prepare the noodles as per the package instructions. Once cooked, set them aside. Lightly toss the noodles in a drizzle of olive oil to prevent sticking.
- Heat 1 tablespoon of oil in a 10-inch skillet over medium high heat. Add chopped onions, garlic, ground ginger, red pepper flakes, and ⅛ teaspoon of salt. Cook while stirring occasionally until the onions become translucent, about 4 minutes.
- Add the curry paste to the skillet and stir frequently for 1 minute to enhance the flavors.
- Pour in the broth and coconut milk, stirring occasionally. Bring it to a simmer, then lower the heat to medium-low.
- Add the diced tofu.
- Incorporate the snow peas and broccoli and let the curry simmer for 15 minutes, stirring occasionally.
- Finally, stir in the lemon juice and serve the curry over the cooked noodles or rice.
Notes
- Spice it up: Like it hot? Add more green curry paste or chopped jalapeños/serranos to taste.
- Cool it down: If it’s too spicy, stir in extra coconut milk and broth to mellow the heat.
- Thicken it up: Want a thicker curry? Use less broth in the recipe for a sauce-like consistency – perfect for grilled chicken or fish!
- Swap your veggies: Experiment with different vegetables! Baby bok choy, eggplant, bell peppers, broccoli, carrots, spinach, and cauliflower all work well.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Just made this tonight! Absolutely delightful! It made a bit more than what I can eat for one night, so I’ll have a delicious lunch tomorrow at work. Thanks for the recipe!
I’m so glad you enjoyed the curry, Lauren. Thank you for taking the time to let me know.
Made this recipe today and it came put fabulous. I used long red peppers, mushrooms and a heap of cilantro and scallions in the bowl to top it off. Will use half the broth next time, to see if curry can be thicker, but other than that excellent! Thank you.
I’m so glad you enjoyed the curry. Thanks so much for your feedback.
It was fabulous!
Hi Debbie,
I’m so happy you enjoyed the curry. Thank you so much for taking the time to let me know.
Joanie
I’ve made a few of your recipes but this is the first time I am posting. Tried the Green Curry tonight. SO good!! I made it with snow peas and very thinly sliced carrots and added shrimp. Perfect for a chilly blustery night! Definitely a winner!!
I’m so happy you enjoyed the curry, Laura. Thank you so much for letting me know!
I just wanted you to know I bought your cook book and I LOVE IT! Thank you for thinking of people who are alone and do NOT want to eat tv dinners or sandwiches all the time. I can’t wait till you come out with a second book! I LOVE YOUR RECIPES!!!!!!
Hi Connie,
Thank you so much! I’m so happy you are enjoying the cookbook as well as the recipes on our site. Your comment made my day!
Have a lovely week.
Joanie