Thai Style – Green Curry with Coconut Milk & Vegetables

Hello everyone! I’m Chinese but my friend Bin introduced me to Thai style cooking recently and after several experiments I believe I can show the recipe to you now. The essential ingredients are Thai green curry and coconut milk. You can buy them in Asian food sections of supermarkets or in Asian stores. Now let’s get started!




  1. Zucchini (1)
  2. Bell pepper (2)
  3. Onion (1)
  4. Sliced chicken breast cut into small pieces (150g)
  5. Sunflower oil (15-20g)
  6. Thai fish sauce (one table spoon)
  7. Salt (a little bit if you feel the dish isn’t salty enough by the end)
  8. Coconut milk (500ml)
  9. Thai green curry (3 table spoons) (if you can’t stand spicy food maybe 1-2 spoons is enough, but then the curry flavor is not very strong)
  10. Garlic (2-3 cloves)
  11. Grinded lime skin (certain amount) (depending on how strong the smell you want. Be careful, too much lime skin will add bitterness to the dish.)


  1. Cut the Zucchini into half and then half again, get rid of the middle soft part. Then cut the rest into pieces.
  2. Cut the bell peppers into the same size as the zucchini.
  3. Cut the onion into half and then into slices.


  1. Turn on the fire to 4-5/6, then add sunflower oil, green curry and half of the chopped garlic.
  2. When the oil, curry and garlic start sizzling, add a thin layer of coconut milk, stir it and mix all of them.
  3. After around 1-2 mins, add chicken breast slices and onion pieces. Stir them slowly.
  4. When you see that the surface of the chicken slices is cooked and turns white, add the rest of coconut milk into the pot and cover it till it starts boiling.
  5. Add lime skin bits in.
  6. Boil the chicken breast slices in coconut milk for around 2 mins and then add bell pepper pieces and then zucchini pieces.
  7. Boil all the ingredients for 2 mins. (Don’t boil them too long, otherwise the vegetables will turn soft and that doesn’t taste good.)
  8. At last, add the rest of chopped garlic in and mixed it well.
  9. (If you like, you can add some basil leave bits in for the flavor. It is recommend to add Thai basil, which is usually available in Asian stores. If you can find it, normal Italian basil is also good.)


Since I’m Chinese, I recommend to have this dish together with rice. You can either place them in separate bowls or on a plate. For example, you can put cooked rice on a plate and use a big spoon to spread the Thai dish on top as topping. It also easier to wash the dishes afterwards haha.


Sorry, I put too much topping and you can’t see rice anymore……

Anyway, Bon Appétit!


Thai Style – Green Curry with Coconut Milk & Vegetables was last modified: September 16th, 2016 by Dong

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