Budget-friendly Thai green vegetable curry recipe

Thai green curry and rice


Posted May 23, 2023

Get your daily serve of vegetables in one hit, with this healthy and budget-friendly Thai green vegetable curry recipe.

Perfect for winter, this vibrant and spicy Thai green vegetable curry is a crowd pleaser. It’s easy to make, and contains a rainbow of vegetables: pumpkin and carrots, broccoli and beans, and eggplant.

It's just one of the budget-friendly recipes from the chefs at RACV Club. You can also try Mediterranean roasted vegetables with spaghetti, Sweet potato and red kidney hot pot, and Vegetable tagine at home.

Thai green curry draws on flavours from around the world. Indian merchants introduced the spices and herbs, and Portuguese traders introduced the green chillies in the 16th century. But what's unique about Thai cuisine is the contrasting flavours.

This recipe pairs hot spices with sweet herbs and coconut cream. The key herb is Thai basil, which has a spicy anise flavour. It’s different to Italian basil, which is sweeter and peppery. If you can’t find Thai basil at the supermarket, try an Asian grocer or fresh food market.

What’s the difference between green and red curry?

Thai curries are generally made with fresh chilli peppers, garlic, and lemongrass – rather than dry spices – and are non-dairy, with the use of coconut milk rather than yoghurt or cream. 

Green curry

Green curry gets its colour from green chillies, coriander roots, kaffir lime leaf and Thai basil. These ingredients are processed into a paste with lemongrass, ginger, garlic, shallots, and fish sauce, but the coriander roots make the paste sweeter than red curry.

For this recipe, we've used an instant green curry paste, which you can get from the supermarket. This makes the recipe quick and easy.

Red curry

The key ingredient is dried red chillies – lots of them. These are blended (usually in a food processer) with lemongrass, ginger, garlic, shallots, and fish sauce.

You can find out more with our ultimate guide to different types of curry.

Thai green vegetable curry recipe



Time to make

1 hour 




  • 250g eggplant, cubed 4cm and roasted          
  • 250g pumpkin, peeled and cubed about 3cm     
  • 54g Thai green curry paste  
  • 22g Thai basil leaves                       
  • 190g zucchini, large diced       
  • 190g carrots, diced              
  • 220g broccoli flowerets                    
  • 190g green beans, top and tailed
  • 150g beansprouts                  
  • 600ml coconut cream
  • 50ml vegetable oil for frying, plus 2tbsp for roasting eggplant      


  1. Heat the oven to 200ºC. Cut the eggplant into 4cm cubes. Toss the cubes in a 2tbsp of vegetable oil and spread cubes evenly on a baking sheet. Roast for about 10 minutes, then turn the cubes over and roast until cooked.
  2. Meanwhile, heat the oil in a pot. Add the curry paste and cook the paste for 3-4 minutes, allowing all the flavours to come out.
  3. Add the coconut cream and continue stirring.
  4. Once the liquid has come to the boil, reduce the heat, and bring the liquid to a simmer.
  5. Add the zucchini, carrots and green beans, and cook for 10 to 12 minutes.
  6. Add the remaining vegetables and continue cooking for another 5 minutes or until the vegetables are tender or the texture you like.
  7. When ready to eat, stir in the Thai basil and serve with steamed rice.

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