Thai Green Curry-Coconut Stir Fry

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I bought a new wok a few weeks ago and made this pad thai as a start to a new kitchen project. It’s kind of a big deal here when I bring home a new kitchen appliance. Sure, it happens a lot, but it’s always a big deal for me. This recipe is vegetarian and ready in less than 15 minutes, making it a great weeknight meal for those busy days that call for some homemade veggie power. Wait, make that vegan. Southeast Asian cuisine is just that. You don’t notice it’s vegan until later. And gluten free! Wow, so this recipe is for just about anyone. And it’s easy to make? This is a recipe that should definitely be in your back pocket.

Thai green curry coconut stir fry in a white bowl with chopsticks on the side

Preparation time 5 minute

cooking time 10 minute

total time 15 minute

raw material

  • 1 tablespoon olive oil
  • 2 cup broccoli
  • 2 cup fresh peas
  • 1 red bell pepper cut into strips
  • 1/4 teaspoon Salt
  • 3 tablespoon Thai Green Curry Paste
  • 1/2 teaspoon crushed garlic
  • 1/2-1 teaspoon crushed red pepper flakes
  • 2 cup unsweetened coconut milk
  • 2 lime Juicing 1
  • 6 ounce Asian Rice Noodles Cooked
  • 1/2 cup chopped fresh coriander leaves


  • Heat a wok or large skillet over high heat. Add the olive oil and toss in the broccoli, peas, and red bell pepper. Season with salt and sauté until tender-crisp, about 5 minutes.

  • Add Thai green curry paste, garlic and red pepper flakes. Stir and let spices toast slightly, about 1 minute.

  • Pour in the coconut milk and lime juice. Bring to a simmer.

  • Stir in the cooked rice noodles. Sprinkle with fresh cilantro while hot.