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–+ servings
a bowl of thai green curry.
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4.88 from 8 votes

Green Curry For One

Single serving Thai green curry with creamy coconut milk, fresh vegetables, and your choice of protein. Ready in 30 minutes for a flavorful meal.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: American, Thai
Diet: Low Carb, Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian
Keyword: curry, green curry, thai green curry, vegan, vegetarian
Servings: 1 serving
Author: Joanie Zisk

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
US - Metric

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

Serving: 1serving | Calories: 705kcal | Carbohydrates: 74g | Protein: 17g | Fat: 53g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1081mg | Potassium: 596mg | Fiber: 8g | Sugar: 14g | Vitamin A: 5710IU | Vitamin C: 61mg | Calcium: 211mg | Iron: 5mg

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