This wonderful green curry recipe is so easy to make and easily customizable with your favorite vegetables and proteins. Delicious vegetarian, chicken and seafood versions.
Green curry is one of my husband’s favorite Thai dishes. When we go out to dinner, if my husband is choosing the restaurant, his first choice will almost always be a good Thai restaurant.
He’s asked me for a while to work on a single serving green curry recipe and I’m very happy to say that I’ve finally taken the time to create one that is absolutely restaurant quality. This “green curry for one” is wonderful! It’s healthy, hearty, filled with flavor and totally reminiscent of the meal my husband has come to love.
What Is Green Curry?
Green curry is a dish that’s surprisingly easy to throw together. In fact, it’s a recipe that’s really not a recipe at all. It’s basically a pot of curried broth that’s easily customizable.
It can be made vegetarian, vegan, or filled with any kind of protein – shrimp, beef, chicken, scallops – take your pick!
Curry is a great clean-out-your-veggie drawer recipe. Truly, just about any kind of vegetable can be added to a green curry recipe.
Green Curry Ingredients
See recipe box below for ingredient amounts and full recipe instructions.
As I mentioned, you can totally customize this single serving green curry recipe. So always feel free to make it your own. There are a few ingredients that you will need, they are:
- Green curry paste: This is the primary ingredient and it can be found in most Asian and mainstream grocery stores, as well as on Amazon. For this single serving curry recipe, I like to add 2 tablespoons but add a little more if you like a spicier curry.
- Coconut milk: I recommend using full-fat coconut milk in this recipe. You could use low fat but the sauce won’t be as rich. You want to use canned coconut milk, do not use the kind found in the refrigerated milk section of the grocery store.
- Broth: If you’re making a vegetarian version, use vegetable broth. If not, I recommend using chicken broth.
- Olive oil
- Vegetables: In addition to the onions and garlic, feel free to use any vegetables you choose. I love using snow peas, sliced green or red peppers, and broccoli.
- Tofu, chicken, shrimp, pork, or beef: Add the protein you love or leave it out altogether and add additional vegetables. I slice the meat thinly and cook it ahead of time. Then add into the sauce at the end.
- Spices: I use ground ginger in this green curry recipe. Fresh ginger is fine to use but since this is a single serving recipe and you’ll only need a little bit of ginger I recommend using ground ginger because it keeps longer. I also use about 1/8 of a teaspoon of crushed red pepper flakes. I like the little bit of heat it adds. Leave it out of your version if you don’t like spicy curry.
- Lemon juice: Traditionally, lemongrass is used in green curry recipes but again, I don’t want you to have to buy an ingredient that you will only use once. One tablespoon of lemon juice adds the perfect amount of lemon flavor in this recipe but feel free to add a little more if desired.
- Noodles or rice
How To Make Green Curry
See recipe box below for my version of Green Curry For One.
- Cook the noodles or rice in a separate pot according to the package directions. Set aside until you are ready to use. If you are making green curry with noodles, toss the cooked noodles with a little bit of olive oil to keep the noodles from sticking together.
- Heat the oil in a 10-inch skillet over medium high heat. Add the chopped onions, garlic, ground ginger, red pepper flakes and 1/8 teaspoon of salt and cook, stirring occasionally until the onions are translucent, 4 minutes.
- Add the curry paste and cook, stirring frequently for 1 minute. This brings out the flavors in the paste. Stir in the broth and coconut milk and cook, stirring occasionally until the broth reaches a simmer. Reduce heat to medium-low and add in either 3-ounces of diced tofu or 4-ounces of cooked chicken or beef. If using shrimp, let the shrimp cook in the broth. Stir in the vegetables you are using and continue to simmer and cook for 15 minutes, stirring occasionally.
- Stir in lemon juice and pour over noodles or rice.
Green Curry Variations
- Feel free to make your green curry as spicy as you like it. Add in additional green curry paste, a little at a time or add chopped jalapeños, or serrano chiles.
- If your curry gets too spicy, add in additional coconut milk and broth to thin out the sauce.
- If you want a less brothy curry, reduce the amount of broth in the recipe. A thicker version makes a great curry sauce to pour over grilled chicken or fish.
- Use your favorite vegetables instead of the ones listed in this recipe. Consider using baby bok choy, eggplant, red or yellow bell peppers, broccoli, carrots, spinach or cauliflower.
How To Store Green Curry
If you want to make this green curry ahead of time, it will keep well in the fridge in an airtight container for up to 3 days.
I suggest storing the noodles or rice separately because they will absorb the liquid and become soggy. Put them together when you are ready to enjoy the curry.
I don’t recommend freezing green curry because coconut milk does not freeze well.
Ways To Use Leftover Thai Curry Paste
You will very likely have some curry paste leftover and it adds a wonderful punch of spice to whatever it’s added to. You can save the paste to use in another curry recipe or consider using it in any of these ways:
- Use Thai curry as a base for stir fried rice or noodles. Just thin it out with a little milk or broth and toss with noodles or rice.
- Whisk a little bit of Thai curry paste with yogurt or sour cream for a creamy vinaigrette or dip for vegetables. Add a tiny bit of lemon juice and sugar or honey for sweetness, if needed.
- Spread it on fish before steaming or baking for a burst of flavor.
Ways To use Leftover Canned Coconut Milk
You will only use 1/2 cup of coconut milk in this green curry recipe. You might consider using the remainder in any of these recipes:
- 2 ounces uncooked rice noodles , about 2 1/8-inches (circumference)
- 2 tablespoons olive oil , divided
- 1/2 cup chopped onions
- 1 clove garlic , minced
- 1/8 teaspoon ground ginger
- 1/8 teaspoon crushed red pepper flakes , optional
- 1/8 teaspoon kosher salt
- 2 tablespoons green curry paste
- 1 cup vegetable broth
- 1/2 cup canned coconut milk
- 3 ounces firm tofu , diced
- 1 ounce snow peas
- 1 ounce broccoli florets
- 1 tablespoon lemon juice
- Cook the noodles or rice in a separate pot according to the package directions. Drain and transfer to a bowl until you are ready to use. Toss with 1 tablespoon of olive oil to keep the noodles from sticking together.
- Heat the remaining 1 tablespoon of oil in a 10-inch skillet over medium high heat. Add the chopped onions, garlic, ground ginger, red pepper flakes and 1/8 teaspoon of salt and cook, stirring occasionally until the onions are translucent, 4 minutes.
- Add the curry paste and cook, stirring frequently for 1 minute.
- Stir in the broth and coconut milk and cook, stirring occasionally until the broth reaches a simmer. Reduce heat to medium-low and add in the diced tofu, snow peas, and broccoli. Continue to simmer and cook for 15 minutes, stirring occasionally.
- Stir in lemon juice and pour over noodles. Enjoy hot.
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.
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