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Vegetable Green Curry
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5 from 2 votes

Green Vegetable Curry in a Hurry

The recipe suggests 2-3 tablespoons of paste to be used, I’d start with two and add the extra tablespoon gradually. For vegetarian and vegan versions, try looking using a shrimp-free curry paste - look for the Lamyong brand in your health food store or order directly online. You can also add thinly sliced chicken breast to this curry to bulk it out. I suggest serving with steamed Quinoa Rice, if you so fancy.
Prep Time2 mins
Cook Time13 mins
Total Time15 mins
Servings: 2


For the Green Vegetable Curry in a Hurry:

  • 1 tablespoon coconut oil
  • 2-3 tablespoons green curry paste shrimp-free if you can get it - see note above
  • ½ small capsicum cut into chunks
  • 270 ml (1 can) coconut milk 270ml
  • 1 cup water
  • 6-8 medium fresh whole kaffir lime leaves
  • 3 cups organic frozen vegetable mix (cauliflower broccoli, carrot and green bean mix), 300g
  • 400 g (1 can) chickpeas, drained optional

To Serve:

  • 1 sprig coriander chopped
  • 1 red long chilli sliced thinly
  • 1 lime cut in half


  • Heat coconut oil in a medium saucepan over medium heat. Add curry paste and capsicum and allow to sizzle for a minute, stirring. Pour in coconut milk and water.
  • Gently crush kaffir lime leaves with your fingers and drop into the liquid. Increase heat to high and bring the liquid to a boil.
  • (If using thinly sliced chicken breast, add it in here and cook for two minutes, bringing the liquid back to the boil).
  • Add frozen vegetables and chickpeas, if using. Bring back to a boil then reduce heat to a simmer and cook for a further 5 minutes.

To serve:

  • Serve hot with a sprinkling of coriander leaves, sliced chilli and a squeeze of lime juice.
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