Back to Green Vegetable Curry All Reviews for Green Vegetable Curry - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Green Vegetable Curry Recipe Summary prep: 30 mins total: 30 mins Servings: 4

Ingredients Ingredient Checklist 2 teaspoons vegetable oil 3 tablespoons green curry paste 1/2 pound shiitake mushrooms, stems trimmed, halved if large 1/2 pound green beans, trimmed and cut in half crosswise 4 heads baby bok choy (6 ounces), halved lengthwise 1 red bell pepper, cut into 1-inch pieces 1 can (13.5 ounces) unsweetened coconut milk Cooked jasmine rice, for serving 1/2 cup fresh basil leaves, torn if large

Cook’s Notes Look for curry pastes in your supermarket’s Asian-food section. Read labels closely: Some contain shrimp paste or fish sauce, while others are vegan. Store opened paste in the refrigerator for up to 6 months.

Gallery Green Vegetable Curry

Recipe Summary prep: 30 mins total: 30 mins Servings: 4

Green Vegetable Curry

Green Vegetable Curry

Green Vegetable Curry

Recipe Summary prep: 30 mins total: 30 mins Servings: 4

Recipe Summary

prep: 30 mins total: 30 mins

Servings: 4

prep: 30 mins

total: 30 mins

prep:

30 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 2 teaspoons vegetable oil 3 tablespoons green curry paste 1/2 pound shiitake mushrooms, stems trimmed, halved if large 1/2 pound green beans, trimmed and cut in half crosswise 4 heads baby bok choy (6 ounces), halved lengthwise 1 red bell pepper, cut into 1-inch pieces 1 can (13.5 ounces) unsweetened coconut milk Cooked jasmine rice, for serving 1/2 cup fresh basil leaves, torn if large

Directions

In a large skillet or wok, heat oil over medium-high. Add curry paste and cook, stirring, until fragrant, 30 seconds. Add mushrooms, green beans, bok choy, and bell pepper and cook until beans are bright green, 5 minutes. Add coconut milk and bring to a boil. Reduce heat and cook at a rapid simmer until beans are crisp-tender, 8 to 10 minutes. Serve over rice, topped with basil.

Cook’s Notes Look for curry pastes in your supermarket’s Asian-food section. Read labels closely: Some contain shrimp paste or fish sauce, while others are vegan. Store opened paste in the refrigerator for up to 6 months.

Cook’s Notes

Look for curry pastes in your supermarket’s Asian-food section. Read labels closely: Some contain shrimp paste or fish sauce, while others are vegan. Store opened paste in the refrigerator for up to 6 months.

Reviews (4)

 Add Rating & Review     59 Ratings   5 star values:        22    4 star values:        23    3 star values:        10    2 star values:        4    1 star values:        0

Reviews (4)

Add Rating & Review     59 Ratings   5 star values:        22    4 star values:        23    3 star values:        10    2 star values:        4    1 star values:        0

Add Rating & Review

59 Ratings 5 star values: 22 4 star values: 23 3 star values: 10 2 star values: 4 1 star values: 0

59 Ratings 5 star values: 22 4 star values: 23 3 star values: 10 2 star values: 4 1 star values: 0

59 Ratings 5 star values: 22 4 star values: 23 3 star values: 10 2 star values: 4 1 star values: 0

  • 5 star values: 22 4 star values: 23 3 star values: 10 2 star values: 4 1 star values: 0

    Martha Stewart Member     Rating: Unrated       07/27/2017   Love this recipe and added shrimp and salmon.Thank you  

Martha Stewart Member     Rating: 5 stars       10/02/2016   The picture shown is incorrect--doesn't match the recipe! Other than that, this is absolutely delicious and a favorite with my whole family. It's easy, and the green curry paste is very mild, not spicy at all. Perhaps the other reviewer used regular curry paste, which IS terribly spicy!  

Martha Stewart Member     Rating: 5 stars       04/05/2014   I've made this several times and just love it. I don't find the 3 T of green curry makes it too spicy (and I can't take that much heat). Perhaps it depends on the brand.  

Martha Stewart Member     Rating: 4 stars       03/21/2014   This recipe was delicious and easy. It's hard to mess up curry since it's rather forgiving and pretty much anything goes! 3 TB of curry paste makes this dish VERY spicy (and I enjoy spicy food). I added extra coconut milk to cool down the spice factor. Next time I'll use 1 or 2 TB of curry paste. I don't know if this is 'allowed', but I also swapped a few ingredients for similar ones! E.g. used coconut oil, white mushrooms, green peppers and added fresh tomatoes. As I said, anything goes!

    Martha Stewart Member

    Rating: Unrated 07/27/2017

Love this recipe and added shrimp and salmon.Thank you

Rating: Unrated

Rating: 5 stars 10/02/2016

The picture shown is incorrect–doesn’t match the recipe! Other than that, this is absolutely delicious and a favorite with my whole family. It’s easy, and the green curry paste is very mild, not spicy at all. Perhaps the other reviewer used regular curry paste, which IS terribly spicy!

Rating: 5 stars

Rating: 5 stars 04/05/2014

I’ve made this several times and just love it. I don’t find the 3 T of green curry makes it too spicy (and I can’t take that much heat). Perhaps it depends on the brand.

Rating: 4 stars 03/21/2014

This recipe was delicious and easy. It’s hard to mess up curry since it’s rather forgiving and pretty much anything goes! 3 TB of curry paste makes this dish VERY spicy (and I enjoy spicy food). I added extra coconut milk to cool down the spice factor. Next time I’ll use 1 or 2 TB of curry paste. I don’t know if this is ‘allowed’, but I also swapped a few ingredients for similar ones! E.g. used coconut oil, white mushrooms, green peppers and added fresh tomatoes. As I said, anything goes!

Rating: 4 stars

All Reviews for Green Vegetable Curry

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Green Vegetable Curry

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest