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Photo of Thai green vegetable curry by WW

Thai green vegetable curry

11 - 13
PersonalPoints™ per serving
Total Time
40 min
20 min
20 min
A tasty trio of vegies, soft tofu and a creamy Thai sauce make this a more-ish meat free meal.


Peanut oil

1 tbs

Brown onion

1 medium, thinly sliced

Green curry paste

1 tbs

Light canned coconut milk

165 ml

Vegetable stock

¾ cup(s), (185ml)

Fish sauce

2 tbs


3 baby, cut into 3cm pieces


400 g, (butternut), cut into 2cm pieces

Pak choy

1 bunch(es), cut into 3cm pieces

Firm tofu

350 g, cut into 2cm pieces

Rice, jasmine, boiled

3 cup(s), (510g)

Fresh coriander

¼ cup(s)

Fresh basil

¼ cup(s)


1 medium, wedges to serve


  1. Heat a wok over medium-high heat for 1 minute. Add oil and heat for 30 seconds. Stir-fry onion for 3–4 minutes or until softened. Add curry paste and stir-fry for 30 seconds or until fragrant.
  2. Add coconut milk, stock, fish sauce, eggplant and pumpkin and bring to the boil. Reduce heat to medium and simmer, covered, for 8–10 minutes or until pumpkin is just tender. Add pak choy and tofu and cook, stirring, for 2 minutes or until tofu is heated through.
  3. Divide rice among serving bowls and top with curry. Sprinkle with coriander and basil and serve with lime wedges.