Thai Green Curry with Korean Kimchi

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A creamy Thai green curry infused with Korean kimchi for a tangy, spicy twist, served with jasmine rice. This thai-inspired asian (vegetarian) ready in about 45 minutes pairs vegetable broth, Thai green curry paste, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.8 (12 ratings) Prep: 15 min Cook: 30 min Serves 4 Thai cuisine 280 cal/serving

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Ingredients

500ml vegetable broth
3 tbsp Thai green curry paste
200ml coconut milk
1 cup kimchi
2 bell peppers
200g broccoli
2 cups jasmine rice

Instructions

Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 3 tbsp Thai green curry paste and sauté for 2-3 minutes until fragrant and slightly darkened. Pour in 500ml vegetable broth and 200ml coconut milk, stirring to combine. Tip: Use a wooden spoon to scrape any browned bits from the pot bottom for depth of flavor.
Step 2: Add 1 cup kimchi, 2 bell peppers (diced into 1/2-inch cubes), and 200g broccoli (cut into 1-inch florets). Bring to a gentle simmer, then reduce heat to low and cook for 15-20 minutes, stirring occasionally. The vegetables are done when a fork easily pierces the broccoli and the peppers lose their bright color. Tip: Avoid overcooking the kimchi—it should retain some crunch for texture contrast.
Step 3: In a separate pot, rinse 2 cups jasmine rice under cold water until the water runs clear. Combine with 2.5 cups water, bring to a boil, then cover, reduce heat to low, and simmer for 18-20 minutes. Let sit, covered, for 5 minutes before fluffing with a fork. Tip: For extra fluffiness, spread the rice on a baking sheet and let it air-dry for 10 minutes before serving.

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Frequently asked questions

How long does Thai Green Curry with Korean Kimchi take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Thai Green Curry with Korean Kimchi?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable broth from drying out.

Can I substitute ingredients in Thai Green Curry with Korean Kimchi?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Thai Green Curry with Korean Kimchi for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Thai Green Curry with Korean Kimchi vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.