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Kanokwan Curry Vegetables with shitake mushrooms, bok choy, broccoli and coconut milk
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5 from 7 votes

Green Curry Vegetables

Making things from scratch isn't for everyone, especially during the week when we all tend to be busier. I love trying out new pre-made sauces/packages and making it my own. Green Curry Vegetables - ready in 20 minutes. Delish!
Prep Time7 minutes
Cook Time12 minutes
Total Time20 minutes
Course: Main Vegetarian dish, Side Dish
Cuisine: Thai, Vegetarian
Servings (change as needed): 3 (or two large portions)
Author: Cheryl


  • 1 tablespoon vegetable Oil
  • 1 red Pepper, cut into 1/2" wide strips
  • 1 small onion, cut into thin slices
  • 4 ounce Shitaki Mushrooms, sliced (about 8 mushrooms)
  • 1 broccoli Head, cut into florets
  • 6-8 Baby Bok Choy, cut into quarters lengthwise (or halves if very small)
  • 1 can Coconut Milk (400ml/13.5 oz) - regular or lite
  • 1 package Kanokwan Green Curry Paste (or 1 tablespoon green curry paste)
  • 1 teaspoon ground Coriander seed
  • 1 pinch Cayenne (optional...this dish is already spicy!)
  • salt and pepper (to taste)


  • SAUTE VEGETABLES: Heat oil in a medium wok or frying pan to medium high. Add peppers, mushrooms and onions. Saute for 4 minutes until softened.
  • ADD COCONUT, CURRY AND OTHER VEGETABLES: Pour in coconut milk. Add Kanokwan Green Curry Paste with 1/4 cup water (or other pre-made curry paste) - and cayenne if using. Stir until smooth. Cook for a few minutes. Add broccoli and bok choy. Stir to combine with sauce. Cover and lower heat. Simmer for about 5 minutes until vegetables are tender but still have a bit of crunch, stirring once or twice. Add salt and pepper to taste.
  • SERVE: Serve immediately over noodles (preferably Asian like ramen) or steamed rice.
Calories: 423kcal | Carbohydrates: 27g | Protein: 11g | Fat: 35g | Saturated Fat: 29g | Sodium: 503mg | Potassium: 1186mg | Fiber: 9g | Sugar: 8g | Vitamin A: 4974IU | Vitamin C: 253mg | Calcium: 181mg | Iron: 7mg