Thai Green Curried Potatoes (Gluten-Free)

 This Vegetable dish is loaded with the unique flavors of traditional Thai curry. It’s chocked full of potatoes and mixed vegetables covered with a creamy, flavorful curry sauce. Feel free to change up the veggies to your taste preferences.  This recipe is all about the sauce! 


Prep time:  15 minutes     Cook time:  30 minutes     Yield:  4 servings


  • 1 pound red potatoes (about 3 medium potatoes), cut into 2-inch chunks
  • 8 ounces green beans, cut into 2-inch pieces
  • 1 cup canned lite coconut milk
  • ½ cup unsweetened plant-based milk
  • ¼ cup Thai Green Curry Paste (such as Thai Kitchen)
  • 1 tablespoon cornstarch
  • 1 tablespoon maple syrup (or other liquid sweetener)
  • 2 teaspoons lime juice
  • ½ teaspoon sea salt or to taste
  • ¼ teaspoon red pepper flakes (optional)
  • 1 onion, diced
  • 3 garlic cloves, chopped
  • 1 cup peas, fresh or frozen
  • 1 carrot, diced
  • ¼ cup basil leaves, chopped
  • 4 cups cooked brown rice


    1. Steam the potatoes and green beans until tender. Drain and set aside.
    2. In a separate bowl, whisk the curry paste, coconut milk, non-dairy milk, salt, cornstarch, maple syrup, and lime juice until ingredients are thoroughly blended. Set aside.
    3. In a large frypan, sauté the onion in a small amount of water or vegetable broth until tender. Add the potatoes, green beans garlic, peas, carrot, basil, and curry mixture, turn down the heat to medium-low, and simmer for 12-15 minutes. Serve over rice. 

    Tips & Hints

    • You can use any type of potato in this recipe, but we prefer red potatoes for this dish because they are less starchy and stand up a little better in a sauce. We also love to add chickpeas and spinach.