Thai Green Curry Bowl
This quick Thai green curry bowl uses canned coconut milk and store-bought curry paste to create an aromatic dinner straight from the microwave. In under 10 minutes you get a creamy, fragrant bowl that rivals your favorite takeout.
A creamy coconut Thai green curry with vegetables and rice noodles made entirely in the microwave for a fast exotic dinner.
Nutrition per serving
Ingredients
sauce
main
base
seasoning
Instructions
Microwave the Rice
Heat the microwaveable rice pouches according to package directions, usually about 90 seconds each. Divide the cooked rice between two serving bowls and set aside.
Cook the Vegetables
Place the frozen stir-fry vegetables in a large microwave-safe bowl, cover, and microwave on high for 3 minutes until thawed and just tender.
Make the Curry Sauce
Stir the green curry paste and soy sauce into the coconut milk in a microwave-safe jug until combined. Pour over the cooked vegetables and microwave on high for 2 to 3 minutes until the sauce is hot and slightly thickened.
Assemble and Serve
Ladle the green curry and vegetables generously over the rice in each bowl. Serve immediately while hot.
Substitutions
Common mistakes
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