Grilled Vegetable Coconut Green Curry Recipe

Preheat and prep

Preheat a grill or grill pan to medium-high heat. Trim and slice vegetables as listed. Toss eggplant, zucchini, bell pepper, mushrooms and asparagus with 2 tbs olive oil, 1 tsp salt and 1 tsp black pepper in a large bowl until evenly coated.

Grill the vegetables in a single layer, working in batches if necessary. Grill zucchini, eggplant and bell pepper 3–4 minutes per side until charred and tender; mushrooms and asparagus 2–3 minutes per side until lightly charred. Remove from grill and set aside on a tray. Keep warm.

Heat a wide saucepan or skillet over medium heat. Add 1 tbs of coconut milk from the 2 cups (to help dissolve paste) and once warm, stir in the green curry paste. Fry paste for 1–2 minutes, stirring, until fragrant.

Add the shallot, garlic and grated galangal (or ginger) to the paste and cook 1 minute more, stirring to combine and soften aromatics.

Pour in the remaining coconut milk and 1 cup vegetable stock, then add the bruised lemongrass stalk. Bring to a gentle simmer over medium-low heat.

Stir in fish sauce (or soy sauce), palm sugar and chopped green chilies. Simmer gently for 5–7 minutes to let flavors meld and the sauce reduce slightly. Taste and adjust seasoning — add more fish/soy sauce for saltiness, lime juice for brightness, or sugar for sweetness.

Remove and discard the lemongrass stalk. Stir in 1 tbsp lime juice just before serving.

Slice or quarter the grilled vegetables to bite-size pieces if needed. Arrange grilled vegetables in shallow bowls or on a platter.

Ladle the hot coconut green curry over the grilled vegetables so some pieces are submerged but some remain charred for texture. Spoon 1 cup washed bean sprouts evenly over each serving (or around the platter).

Garnish with Thai basil or cilantro leaves, toasted coconut flakes and fresh red chili slices if using. Serve immediately with lime wedges on the side for squeezing.