This post may contain affiliate links. Please read our disclosure policy.
This single serving Thai Green Curry is made with green curry paste, creamy coconut milk, fresh vegetables, and your choice of protein. Ready in about 30 minutes, it’s an easy recipe that delivers authentic Thai flavors in a perfectly portioned meal for one.
Featured Comment
“It was fabulous!”
– Debbie
Why You’ll Love This Recipe
- Quick & Easy: Ready in about 30 minutes, making it perfect for a weeknight dinner.
- Rich & Creamy Sauce: Coconut milk creates a fragrant, velvety curry that tastes restaurant-quality.
- Customizable Protein: Keep it vegetarian or add chicken, shrimp, beef, or tofu for extra protein.
- Flexible Vegetables: A great way to use up vegetables you have on hand – bell peppers, broccoli, spinach, and more all work beautifully.
- Adjustable Spice Level: Add more curry paste for extra heat or mellow it with additional coconut milk.
- Authentic Thai Flavors: Fragrant curry paste, creamy coconut milk, and a splash of lime bring balanced, traditional Thai flavors in every bite.
Thai Green Curry is a traditional Thai dish made with green curry paste, coconut milk, vegetables, and your choice of protein.
I love this recipe because it’s simple to make in a small batch, yet it brings out those bold, aromatic flavors I enjoy when I want something warm and flavorful without a lot of effort.
This curry is wonderful on its own, but I also enjoy it with a simple cucumber salad for a refreshing side. To finish the meal, a slice of our mini banana upside-down cake makes the perfect light dessert.
Ingredients And Substitutions
If you have any ingredients leftover from this single serving green curry recipe, check out our Leftover Ingredients Recipe Finder.
- Green curry paste: The key flavor in this dish. I use 2 tablespoons for one serving, but add more if you like it spicier. Available at Asian markets, most grocery stores, and online.
- Coconut milk: Use full-fat canned coconut milk for a rich, creamy sauce. Avoid the refrigerated variety. Low-fat works but won’t give the same texture. Leftovers can be used in chickpea curry for one or curried carrot soup.
- Broth: Use vegetable broth for a vegetarian version or chicken broth otherwise. Leftover broth works well in baked black bean tacos, chicken tortilla soup for one, or creamy vegetable soup for one.
- Onions and garlic: These build flavor in the curry, so don’t skip them.
- Olive oil: I use extra virgin olive oil for its quality and flavor, though a lighter olive oil can be substituted.
- Vegetables: Add your favorites. Snow peas, bell peppers, and broccoli are great options.
- Protein: Tofu, chicken, shrimp, pork, or beef all work well. Slice meat thinly, cook it first, then stir into the sauce near the end.
- Spices: Ground ginger adds warmth and is practical for small amounts. I also use 1/8 teaspoon crushed red pepper flakes for heat, leave out if you prefer mild curry.
- Lemon juice: Replaces lemongrass in this recipe. Use 1 tablespoon, adding more if you like a stronger citrus flavor.
- Noodles or rice: Serve the curry over noodles or rice. Leftover rice noodles can be used in lo mein for one.
Recipe Tip: Using Leftover Thai Curry Paste
- Stir into fried rice or noodles with a splash of broth or milk.
- Mix with yogurt or sour cream for a quick dip or dressing.
- Spread on fish before baking or steaming for extra flavor.
How To Make Green Curry
See the recipe card below for ingredient amounts and full instructions.
- Cook the noodles or rice: Prepare according to package directions. Toss with a little olive oil to prevent sticking.
- Bloom the curry paste: Heat oil in a skillet and sauté onions, garlic, ginger, red pepper flakes, and a pinch of salt until the onions soften and become fragrant. Stir in the green curry paste and cook for 1 minute to release its aromatic flavor.
- Build the sauce: Pour in the broth and creamy coconut milk. Bring to a gentle simmer.
- Add protein and vegetables: Stir in tofu, chicken, shrimp, or beef along with your favorite vegetables. Simmer for about 15 minutes until the sauce thickens and the flavors balance.
- Finish and serve: Stir in lemon juice for brightness. Serve hot over rice or noodles for a quick, restaurant-quality green curry.
Expert Tips
- Adjust the spice: For extra heat, add more green curry paste or sliced jalapeños/serranos.
- Tone it down: If the curry is too spicy, stir in extra coconut milk or broth to mellow the flavor.
- Thicken the sauce: Use less broth for a richer, sauce-like consistency. This works especially well when serving with grilled chicken or fish.
- Switch up the vegetables: Try baby bok choy, eggplant, bell peppers, broccoli, carrots, spinach, or cauliflower.
Frequently Asked Questions
Absolutely. Use vegetable broth and tofu or extra vegetables instead of meat.
Green curry is usually spicier than red or yellow curry, but you can adjust the spice level by adding more or less curry paste.
Yes. Store in the refrigerator for up to 3 days and reheat gently on the stove or in the microwave until hot.
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 ⅛-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
- Cook the noodles according to package directions. Drain, toss with a little olive oil to prevent sticking, and set aside.
- Heat 1 tablespoon of oil in a 10-inch skillet over medium-high heat. Add onions, garlic, ground ginger, red pepper flakes, and salt. Cook, stirring, until onions are translucent, about 4 minutes.
- Stir in the curry paste and cook for 1 minute to release its flavor.
- Add broth and coconut milk. Bring to a simmer, then reduce heat to medium-low.
- Stir in tofu, snow peas, and broccoli. Simmer for 15 minutes, stirring occasionally.
- Add lemon juice and serve hot over noodles or rice.
Notes
- Adjust the spice: For extra heat, add more green curry paste or sliced jalapeños/serranos.
- Tone it down: If the curry is too spicy, stir in extra coconut milk or broth to mellow the flavor.
- Thicken the sauce: Use less broth for a richer, sauce-like consistency. This works especially well when serving with grilled chicken or fish.
- Switch up the vegetables: Try baby bok choy, eggplant, bell peppers, broccoli, carrots, spinach, or cauliflower.
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