Thai Green Curry Recipe

Creamy and nutty delicata squash is just one of the healthy ingredients in this pungent, spicy and sweet Thai Green Curry Recipe. Delicious and ready in 25 minutes!



  • 1 tablespoon certified organic canola oil
  • 2 cloves garlic (minced)
  • 2 tablespoons green curry paste
  • 1 medium onion (finely chopped)
  • 14 ounces can light coconut milk (or regular coconut milk)
  • 1 cup low sodium vegetable broth
  • 1 small delicata squash (cuthalf lengthwise, seeds scraped out – and sliced into 1/2-inch thick half moons (keep a few slices on the side – about 6 to 8 slices – if you’d like to pan fry them and use them as toppings before serving. Read the Note at the end of the recipe for more information on how to).)
  • 1 zucchini (chopped into bite size pieces)
  • 1 cup snow peas (strings removed)
  • 6 baby corn (chopped bite size)
  • 12 fresh chilis (or Thai chilies if you prefer more heat)
  • 2 tablespoons fish sauce
  • 2 teaspoons granulated sugar
  • 1520 basil leaves
  • 1/4 cup fresh cilantro leaves


  1. In a pan over medium high heat, add oil, garlic and onion and cook for 1 minute.
  2. Add curry paste, stir and cook for 30 seconds.
  3. Add coconut milk and bring to a boil.
  4. Add chicken stock and bring to a boil.
  5. Add vegetables (squash, zucchini, snow peas, baby corn, chilies), fish sauce and sugar, and stir. Lower heat to a simmer and cook for 15-20 minutes, until vegetables are tender.
  6. Tear basil leaves using your fingers and add to the curry right before serving.
  7. Top with cilantro leaves.


This Thai Green Curry Recipe is:
Very high in vitamin C
High in manganese
No cholesterol

You can keep a few slices of acorn squash on the side and quickly pan fry them with a little olive oil on each side for about 3 minutes, until golden brown. Season with salt and pepper and use them as topping for the curry before serving. This will add more texture and a smoky element to the Thai green curry recipe.

Keywords: recipe, vegetarian, stew, Asian, healthy

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