Coconut Green Curry Recipe
Garlic, red onions, carrots, peppers, green cabbage sauteed with your choice of protein with jasmine rice and coconut green curry sauce. Choice of: chicken, tofu, prawns
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Protein
Sauce
Carbohydrates
Method
Preparation
Cook the Rice
Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine 1 cup of rice with 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for another 10 minutes.
Prepare the Vegetables
While the rice is cooking, chop the garlic, red onion, carrots, bell peppers, and green cabbage.
Prepare the Protein
If using chicken, slice it into bite-sized pieces. If using tofu, press and cube it. If using prawns, peel and devein them.
Cooking
Sauté the Vegetables
In a large skillet or wok, heat a tablespoon of oil over medium heat. Add garlic and red onion, sauté for 2 minutes until fragrant. Add carrots and bell peppers, cooking for an additional 3 minutes. Finally, add the green cabbage and cook until just tender.
Add Protein and Sauce
Add the protein of your choice to the skillet and cook until fully cooked through (about 5-7 minutes for chicken or prawns, 3-4 minutes for tofu). Stir in the coconut milk, green curry paste, soy sauce, and lime juice. Simmer for an additional 5 minutes.
Serving
Serve
Serve the coconut green curry over the jasmine rice and enjoy!