This Thai Curried Vegetable dish is so authentic and loaded with the unique flavors of most traditional Thai curries. It’s chocked full of potatoes and mixed vegetables covered with a creamy flavorful curry sauce. It’s such a versatile recipe since you can truly change the veggies making it unique to your taste preferences. This recipe is all about the sauce!


Prep time    15 minutes  

Cook time   30 minutes    

Yield               4 servings

  • 1 lb. unpeeled red potatoes (3 medium sized potatoes), diced into 2 inch cubes
  • ½ lb. green beans, 2 inch cut
  • ¼ cup Thai Green Curry Paste (I use Thai Kitchen)
  • 1 cup lite coconut milk
  • ½ cup nondairy milk
  • 1 tablespoon maple syrup (or preferred sweetener)
  • 2 teaspoons lime juice
  • 3 teaspoons cornstarch
  • ¼ teaspoon red pepper flakes (optional)
  • ½ teaspoon sea salt or to taste
  • 1 onion, diced
  • 3 garlic cloves, chopped
  • ¼ cup basil leaves, chopped
  • 1 cup peas, fresh or frozen
  • 1 carrot, diced
  • 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, nondairy milk, salt, cornstarch, maple syrup, and lime juice until ingredients are thoroughly blended. Set aside.
  3. In a large fry pan, sauté the onion in a small amount of water or vegetable broth until tender. Add the remaining ingredients: potatoes, green beans, and curry mixture simmering over low-medium heat for 12-15 minutes. Serve over brown rice or whole grain pasta.

✏️ 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.