1 pot Veggie Curry

I had a red curry recipe, so why not add a green curry version? This recipe is really easy because there aren’t a lot of veggies or chopping.

My recipe is based on (and only slightly adapted from) the recipe featured on Minimalist Baker for their  1 pot vegetable curry

Here it goes!

1 pot Vegetarian Green Curry 



    • 5-6 Tbsp green curry paste (add more for spicier, more intense curry, less for milder curry // or sub store-bought; I like the Thai Kitchen brand)
    • 2 cups chopped shiitake, cremini, or button mushrooms
    • 1 large red o bell pepper, sliced and halved (bite-size slices)
    • 2 14-oz cans light coconut milk
    • 1 stalk lemongrass, halved (optional)
    • 1 cup bamboo shoots, rinsed and drained (or other sturdy vegetable of choice such as broccoli or cabbage)
    • 2 Tbsp tamari
    • 1.5 Tbsp coconut sugar
    • 1 handful fresh basil or mint (or 1-2 tsp barley grass juice powder as original recipe is written // optional for richer color)
    • 1 cup snap peas, snow peas, or green peas

    FOR SERVING optional

    • Followed minimalist baker tofu recipe, it was delicious!


    • Heat a large pot over medium heat. Once hot, add 1/2 cup (120 ml) coconut milk (as original recipe is written) and reserve the rest of the can for later.
    • Cook until the coconut milk is bubbling and some of the liquid has evaporated and left more of the dense cream behind.  Stir occasionally and turn down heat as needed to prevent burning.
    • Next, add green curry paste and stir to combine with the coconut milk. Sauté for 2-3 minutes. Then add your mushrooms. Sauté for 3-4 minutes, stirring occasionally.
    • Next, add your bell pepper and stir to coat. I like adding bell pepper at this time to soak up some of the curry paste flavor. Then add your remaining coconut milk (total cans used should be 2 as original recipe is written). Stir to combine.
    • Next, add makrut lime leaves and lemongrass (optional to infuse more flavor), as well as your bamboo shoots and stir. Then add coconut aminos and coconut sugar or palm sugar (starting with the lesser amounts and working your way up as needed) and stir to combine. Let the broth come to a simmer, then reduce heat to low and simmer for 10 minutes, or until the flavor of the broth has become more rich and your vegetables are fork tender.
    • Taste and adjust your broth as needed at this time, adding more salt to taste, coconut aminos for depth of flavor, or coconut sugar for sweetness. You’re looking for a rich broth with a balance of sweet, spicy, and salty. Don’t be shy with seasonings as the potency of the broth will be diluted when served with grains.
    • In the final few minutes of cooking, add your peas and stir to combine. They only need a few minutes to cook. Then turn off heat.
    • Serve as is or over grain of choice. Add tofu if serving at this time. You could also top with fresh herbs, chili peppers, lime juice, or some roasted cashews at this time.
    • Store cooled leftovers covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Reheat on the stovetop over medium heat until hot.

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