This Coconut Vegetable Green Curry makes for a great weeknight meal. Cauliflower, bok choy, and bell peppers are cooked in creamy coconut milk with a hint of ginger and fresh herbs. Served over freshly cooked rice and salty soy sauce-tossed cashews, this makes a weeknight meal you’ll want to come back to over and over again.
It’s freaking Friday! Let’s celebrate with a satisfying, healthy weeknight meal. It has been far too long since I’ve shared a savory dish, and this fits the bill perfectly.
If you know me, then you’ll know my love of curry. I already have a few favorites on the blog, such as this fabulous recipe for Sweet Potato Lentil Curry with Crispy Sesame Chickpeas and my absolute favorite Chicken Curry with Zucchini Noodles.
I seriously love this dish. It’s simple, reasonably quick and wonderfully satisfying. A good coconut broth is always hard to resist! Now let’s talk about what you’ll need and how it comes together.
What you’ll need to make Coconut Vegetable Green Curry
- full fat coconut milk- you want full fat for the body and richness it provides
- vegetable broth- make sure you get unsalted broth so you can adjust the saltiness to your liking
- green curry paste- my favorite is Thai Kitchen
- bok choy- just one will do. Or, you can substitute one small bunch of baby bok choy- whatever is available at the time
- fresh ginger root- don’t be afraid to purchase a larger root, it will last in your pantry for quite some time
- bell pepper- I used orange, but yellow or red would do just fine!
- cauliflower florets, purchase a small head since you’ll only need 1 cup
- fresh parsley and basil- fresh is best!
- cooked jasmine rice- I used white, but you can use brown or your favorite rice
- cashews- make sure they are raw and unsalted, otherwise they will be wayyy too salty. You can usually find them in the organic section of the store or hidden with the other nuts
- soy sauce- low sodium is best so you can control the amount of salt
- coconut oil- I use whatever I have on hand from Trader Joes, but any refined, virgin coconut oil will do!
- crushed red pepper- just for a touch of heat
First, let’s talk about the cashews
The cashew topping is totally optional, but I think absolutely necessary. They add a lovely crunch that really takes the dish to the next level. And, you’ll make the cashews while the curry is simmering. So, no time wasted!
To make the cashews, you simply toss them in a little soy sauce in a medium skillet. You’ll continue to toss and stir them for about 3 to 5 minutes, until they are lightly toasted and the soy sauce has reduced and coated the cashews. That’s it. So simple, so necessary.
Let’s make it
First, you’ll prep the veggies by chopping and dicing. The bell pepper and cauliflower are sautéed in coconut oil until soft. A little freshly grated ginger is stirred in, as well as the curry paste, white parts of the bok choy, and crushed red pepper. Those are stirred around and cooked for a minute or so. You want the curry paste to really coat everything.
Then, the vegetable broth and coconut milk are stirred in and brought to a simmer. Everything simmers for 10 minutes while you make the cashew topping. To finish, the freshly chopped parsley and basil are stirred in, as well as the greens from the bok choy.
To serve, you simply spoon cooked rice into individual bowls, ladle the broth and vegetables over the rice and sprinkle the soy sauce coated cashews over the top. Sprinkle with more fresh herbs, if desired.
Eat while steaming warm!
This coconut vegetable green curry makes great leftovers and you’ll be looking forward to it the next day, I promise. A great weeknight meal that comes together quickly and will soon become a favorite recipe.
Notes and tid bits
Not sure how to cut bok choy? No biggie. Trim the bottom off to start. Be sure to wash the leaves since sometimes dirt gets stuck in them. Slice the bok choy into two parts, the leaves and the white stems. Roll the leaves up to make them easier to chop. The white stems can be chopped up like celery into bite-sized pieces.
Don’t love the choice of vegetables in this dish? You could totally throw some chopped sugar snaps or snow pea pods into this. Stir them in during the curry paste step. Diced carrots would be great as well. Stir those in the beginning. Broccoli can be substituted for the cauliflower. Or, you can do a little of both, if that’s your jam.
Don’t have both fresh parsley and basil? Use just one instead. Or, you can use your favorite. A little tarragon wouldn’t be a bad choice, or cilantro.
Play around with the ingredients and find what you love most.
Other curry recipes you may like
- 1 Tablespoon coconut oil
- 1 red bell pepper, sliced into thin strips
- 1 heaping cup chopped cauliflower florets
- 1-inch fresh ginger root, grated
- 3 Tablespoons green curry paste
- 3 stalks bok choy, greens and whites separated and sliced
- pinch crushed red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 cans full-fat coconut milk, shaken
- 4 cups low-sodium vegetable broth
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- cooked Jasmine rice for serving
For the cashews
- 1 cup raw, unsalted cashews
- 1/4 cup plus 2 Tablespoons low-sodium soy sauce
- In a large, heavy bottomed pot, melt the coconut oil over medium heat. Stir in the red peppers and cauliflower. Cook, stirring often, until softened, about 5 minutes. Stir in the grated ginger and cook for another 30 seconds. Mix in the green curry paste and the sliced bok choy whites. Stir to coat. Cook for 1 minute, then mix in the crushed red pepper, salt and pepper.
- Stir in the coconut milk and vegetable broth. Bring to a simmer. Simmer for 10 minutes. Stir in the sliced bok choy greens, parsley and basil. Cook for the another 3 minutes.
- Meanwhile, place a medium skillet over medium-low heat. Toss the cashews with the soy sauce in the skillet. Cook for 3-5 minutes, or until the soy sauce has coated the cashews. Set aside.
- To serve, spoon cooked rice into serving bowls, then ladle the broth and vegetables over the rice. Top with the cashews and extra fresh herbs, if deisred and serve immediately.
Store the curry in the refrigerator for 5-6 days. Store the cashews, covered, at room temperature for several days.