Thai Green Curry With Vegetables (Freezer-Ready Asian Comfort Food)
You're about to discover how to make an authentic Thai green curry that's not just delicious but also perfect for your freezer stash. This vibrant, coconut-based dish strikes that ideal balance of sweet, spicy, and savoury flavours while featuring a medley of fresh vegetables you can customise to your taste. Whether you're meal prepping or planning a dinner party, this versatile curry recipe will help you create restaurant-quality results right in your kitchen—and there's a surprising trick to getting that silky-smooth consistency every time.
A fragrant, coconut-based curry that perfectly balances sweet, spicy, and savoury flavours, this vegetarian version brings together the authentic taste of Thailand with fresh, crisp vegetables.
This recipe combines store-bought green curry paste with fresh aromatics and coconut milk to create a rich, flavourful base for tender vegetables. The result is a warming, comforting dish that can be customised to any heat preference.
- 3 Tbsp Green Curry Paste
- 2 Tbsp Vegetable Oil
- 2 Kaffir Lime Leaves (Torn)
- 1 Stalk Lemongrass (Bruised)
- 200 g Bamboo Shoots (Sliced)
- 150 g Baby Aubergines (Quartered)
- 100 g Mangetout (Trimmed)
- 1 Red Bell Pepper (Sliced)
- 2 Tbsp Palm Sugar
- 2 Tbsp Soy Sauce
- 1 Bunch Thai Basil Leaves
- Salt (To Taste)
- Heat oil in a large wok or deep pan over medium heat.
- Add curry paste and fry until fragrant.
- Pour in half the coconut milk and stir until oil separates.
- Add lemongrass and kaffir lime leaves, simmer for 2 minutes.
- Add remaining coconut milk and bring to a gentle boil.
- Add aubergines and bamboo shoots, cook for 5 minutes.
- Add bell pepper and snow peas, cook for 3 minutes.
- Season with palm sugar and soy sauce.
- Stir in Thai basil leaves just before serving.
- Serve hot with steamed jasmine rice.
The key to an authentic Thai green curry lies in allowing the coconut milk to split and release its oils. Don't rush this process. For extra flavour, make your own curry paste using fresh ingredients. Adjust the amount of curry paste based on desired spice level. The vegetables can be substituted based on seasonal availability.
Tips for the Perfect Curry Consistency
This authentic Thai green curry combines aromatic homemade curry paste with creamy coconut milk and crisp seasonal vegetables for a restaurant-quality dish made right in your kitchen. Perfect for both weeknight dinners and special occasions, this versatile curry can be customised with any vegetables you have on hand while still maintaining its signature sweet-spicy-savory balance.
For the best results, allow your coconut milk to simmer gently without boiling to prevent separation and achieve that silky-smooth consistency Thai curries are famous for.
Best Freezing and Storage Methods
This aromatic Thai green curry combines homemade curry paste with coconut milk and fresh vegetables for an authentic taste of Thailand's most beloved curry dishes.
Perfect for busy weeknights or when entertaining guests who appreciate bold Asian flavours, this versatile curry can be customised with any seasonal vegetables you have on hand.
For the best flavour development, prepare the curry paste a day ahead and refrigerate it overnight, allowing the herbs and spices to fully meld together.
Leftovers freeze well for three months
Properly stored Thai green curry will maintain its delicious flavours and textures for up to three months in the freezer, making it an excellent make-ahead meal option. You'll want to let your curry cool completely before transferring it to airtight containers or freezer bags, leaving about an inch of space for expansion.
When you're ready to enjoy your frozen curry, simply transfer it to the refrigerator the night before and let it thaw gradually. Once thawed, reheat it gently on the hob over medium-low heat, stirring occasionally. If the sauce seems too thick, you can thin it out with a splash of coconut milk or water. The vegetables might be slightly softer than fresh, but they'll still retain their wonderful curry-infused taste.
Conclusion
Now you're ready to enjoy authentic Thai green curry whenever the craving strikes. With proper storage in airtight containers and careful reheating techniques, your homemade curry will maintain its vibrant flavours and creamy texture for up to three months in the freezer. Don't forget to label your containers with dates, and you'll have delicious, restaurant-quality meals ready to warm up on busy weeknights.