Green vegetable curry

Ready in
45 min
Dial down the spice by using red Thai curry paste or powder instead of green for a milder taste.

Serving Size


Estimated Cost*


Per Serving

Prep Time

30 min

Cooking Time

15 min

Price/Availability Effective Date: February 10, 2014


0.5 lb Green Beans trimmed and cut in half
1 med Broccoli cut into florets
2 med Red Peppers
350 g Tofu extra-firm
0.25 cup Thai red curry paste or green curry paste or 2 tbsp red Thai curry powder
4 med Green Onions chopped
2 cans Coconut milk
2 tbsp Fish Sauce
1 tbsp Granulated Sugar
8 cups Baby Spinach leaves
2 tbsp Lime Juice
1 cup chopped fresh cilantro or 1/2 cup shredded fresh basil
Jasmine Rice


Cook beans and broccoli in a large pot of boiling water until almost tender, 2 to 3 min. Drain and plunge into a large bowl of cold water. Drain and pat dry. Cut peppers into 1/4-in. strips. Cut tofu into 1/2-in cubes.

Heat oil in a large pot set over medium-high. Add curry paste or powder. Stir constantly until fragrant, about 1 min. Add peppers and onions, then tofu. Stir until evenly coated. Cook for 1 min. Pour in coconut milk. Gently stir in fish sauce and sugar until evenly mixed. Bring to a gentle boil. Simmer until thickened, 3 to 5 min.

Add broccoli, beans and spinach. Cook until vegetables are hot, about 2 min. Stir in lime juice and cilantro. Serve over steamed rice. Cover and refrigerate curry for up to 5 days.

+Not available at Walmart.
++Available in select stores only.

* Estimated cost per person based on prices for ingredients listed in the recipe as of the Price/Availability Effective Date. Like products may be substituted. Prices and selection may vary by store. Certain items not available in all stores, or at Walmart. Ingredient availability confirmed as of the Price/Availability Effective Date. Seasonal items available at peak only. Check with your local store or for availability.

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