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Thai Kitchen Recipes

Green Curry with Vegetables

(Keow Wan)

A bright and colorful mix of vegetables makes this dish beautiful as well as savory.


1 can (400 mL) Thai Kitchen® Coconut Milk

1 cupv (250 mL) vegetable stock or water

1/4 cup (50 mL) basil leaves, chopped

2 tablespoons (30 mL) brown sugar

1 to 4 tablespoons (15 to 60 mL) Thai Kitchen® Green Curry Paste

2 teaspoons (10 mL) salt

2 to 3 cups (500 to 750 mL) assorted cut-up vegetables, such as red bell pepper, zucchini and peas

Cooked Thai Kitchen® Jasmine Rice


MIX coconut milk, stock, basil, brown sugar, green curry paste and salt in medium saucepan until well blended. Bring to boil in medium heat. Reduce heat to low; simmer 15 minutes.

STIR in vegetables. Simmer 5 minutes or until vegetables are tender. Serve over cooked Jasmine Rice.

*NOTE: If you are gluten-intolerant, check the label to make sure your stock is gluten-free or use water.

Diet & Allergy Information

Thai cuisine gets its unique flavors as a result of blending many exotic ingredients. We want to ensure that you get the most from your Thai food experience. Whether you are looking for gluten-free foods, or have a peanut allergy, our dietary and allergy chart provides valuable information for all of our products.

Download Diet and Allergy Spreadsheet.

* Please refer to our product labels for the most up-to-date nutrition & allergen information.

Thai Cooking and Culture

At Thai Kitchen, our knowledge of Thai cooking and culture enables us to provide the truly authentic Thai dining experience in your home, anytime. And since we’re so easy to find at and on your grocers’ shelves, you’ll never need to search for Thai food online.