Green Coconut Curry


30 minutes or fewer

Prepared Thai curry paste is available in the Asian section of most supermarkets. If you can’t find green, feel free to use red or yellow. Since the paste is quite spicy, taste a little before you add it and use more or less as preferred. Garnish with chopped roasted peanuts and cilantro if desired.

  • 4Servings


  • 1 cup reduced-fat coconut milk
  • 1 tsp. green curry paste
  • 1 1/2 lb. frozen mixed Asian vegetables (mixes with peas are good here)
  • 2 Tbs. teriyaki sauce
  • 4 cups cooked brown rice


Combine coconut milk and curry paste in wok or large saucepan over medium heat, and bring to a boil. Stir in frozen vegetables. Simmer over medium heat 10 minutes. Stir in teriyaki sauce, and serve over rice.

Nutrition Information

  • Calories: 376
  • Carbohydrate Content: 66 g
  • Fat Content: 7 g
  • Fiber Content: 6 g
  • Protein Content: 10 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 889 mg
  • Sugar Content: 8 g