Thai Green Curry With Mushroom Basil & Coconut Water



Thai green curry with mushrooms in a creamy mix of coconut milk and coconut water ! Mmm delish ! Add some fresh basil, cilantro and mint to this green curry and you have a light flavorful curry that would put your favorite Thai restaurant to shame. I love Thai food and am constantly craving it. Since I don’t want spend all my “Date Nights” eating  at a Thai restaurant I decided to start making some easy Thai dishes at home.  Gives me a chance to savor other  kinds of cuisine when we eat out.  I usually make a quick and easy Thai Shrimp stir fry loaded with veggies for a quick week night meal.  Green curry however has always intimidated me. I figured quite recently that it’s an easy dish if you have green curry paste prepared ahead of time. You can buy green curry paste, but since I prefer home-made I made my own. It tasted so good when I added it to my Thai green curry. I wanted a lighter version of green curry, so I used a mix of coconut water and coconut milk . Perfect !!! Gave it the flavor without the heaviness of coconut milk. Not that I have anything against coconut milk, I cook with it all the time but I sometimes want something lighter. I used Vita Coco coconut water. It ‘s the closest I’ve found to real coconut water which I drank a lot of growing up. I love Vita Coco coconut water and use it in my smoothies quite regularly. Overall, I was very pleased with my Thai green curry with mushrooms. Next time I will probably make a chicken or shrimp green curry. I have a lot of green curry paste which I intend to use soon.  Hope you like my light version of Thai green curry ! 




Nutrition Wise!

Vegan green curry can have a detoxifying effect on the body. Not like green smoothies, but to a lesser degree.  Combine the healthy fat in coconut milk with the hydrating power of coconut water and you have a super charged curry ! Mushrooms are heart healthy and full of antioxidants and phyto-chemicals which strengthen the immune system. Fresh basil , cilantro and mint add vitamin C and a dose of healing herb power.



Green Curry Paste

The base for green curry paste is lemon grass. You can purchase lemon grass in most stores these days. The best place to get lemon grass are Asian supermarkets. Much cheaper and a lot of quantity. Typically you remove the outer part and crush the inside to give you the  intense flavor that only lemon grass can give. I removed the inside part but I also used the outside when I pureed it together. This gave it a more intense flavor. I added some fresh mint, onion, basil, jalapeno peppers  and ginger to my paste which gave it a lot of body. I made a huge bottle and stored it for future use.



Green Curry Paste

Serves 3 cups
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Condiment
Misc Freezable, Pre-preparable


  • 2 lemon grass stalks (or 6 tbsp frozen or bottled lemon grass from Asian section of grocery store)
  • 6 green chili (or 6 jalapeno)
  • 1 onion (finely sliced)
  • 2 Inch piece ginger
  • 6 Cloves garlic
  • 1 Cup chopped cilantro
  • 1/2 cup chopped mint
  • 1/2 Cup basil (chopped)
  • 1 Tsp sea salt
  • 1/2 Cup lemon juice (or vinegar)


Freshly made vegan lemon grass green curry paste that you can add to any dish. Make a large batch of this curry paste and use as required. Refrigerate for up to 2 weeks. If not used before 2 weeks freeze in ice cubes and use as required.


Peel the outer layer of the lemon grass until you get the soft inside. Chop the soft inside fine or pound with a motar and pestle to release flavors.
Blend mashed chopped lemon grass with all other ingredients till smooth.
Use in curries as required

Thai Green Curry with Mushrooms & Coconut Water

Serves 6
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Side Dish
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot


  • 2 Cups mushroom (any kind )
  • 1 onion (finely chopped)
  • 1 Cup coconut water (I used VitaCoco brand)
  • 1 Cup coconut milk
  • 1 Tbsp coconut flour (to thicken if needed)
  • 4 Tbsp green curry paste (look at recipe above)
  • 1 Tbsp coconut oil
  • 1 Cup basil (chopped)
  • 1 cup cilantro (chopped)
  • 1/2 cup mint (chopped)
  • 1 Tsp salt
  • 1 Tsp cumin powder
  • 1 Tsp pepper
  • 1 Cup green tomato (chopped)


A lighter version of Thai green curry made with a mix of coconut water and coconut milk. Fresh herbs make this a flavorful curry you can eat with any kind of roti, bread or rice.


Heat oil. Add chopped onion and saute. Add cumin powder, pepper and green curry paste and cook for about 3-4 minutes.
Slice mushroom. Add sliced mushroom and saute for 3-4 minutes. Add green tomatoes. and cook for 2 minutes
Add coconut water, coconut milk and simmer for about 10 minutes till mushroom is cooked.
Add salt and cut fresh cilantro, basil and mint and simmer for 2 minutes.


About Sunithi Selvaraj, RD

Registered Dietitian with a sweet tooth and a passion for eating healthy ( quite a combo) Nutrition Geek, Healthy Nut.........


  1. It look tasty 🙂 I will make this curry with some slices of boiled egg. I hope it still has a strong of flavors.

  2. Healthy, wonderful recipes. I have not yet used coconut water for anything. I have been using coconut oil for about a year now, mostly simply ingesting for health related benefits. I also use extra virgin olive oil. I have the very best extra virgin olive oil! I really do! Go!

  3. This looks amazing. I love Thai curries, had them a lot during my stay in Thailand. Thanks for sharing this recipe.

  4. Thai green curry? Well, I could smell the zing of spice and the milky, creamy texture and aftertaste of coconut. A definite must-have!

  5. Lots and lots of basil and curry. It’s like the Thai version of chicken tikka masala with lots of mushrooms. Superb!

  6. This is a vegetarian’s heaven in a bowl. Imagine zingy green curry powder with mushrooms, plus the creamy goodness of coconut water? Nothing like fiber in a serving.

  7. Looks like this goes very well with rice. It’s the cold months already and this is one comfort food that I can’t afford not to try.

  8. This is a comfort food for the soul! You know I’m used to eating rice with soup and other dishes and I hope this one goes best with rice. The mushrooms are luscious, and curry is one of my favorite spices.

  9. Comfort food not just for the soul but for the guts as well. This is better than crab and cream soup! And since I love mushrooms, maybe I’ll try one tonight with some coconut milk instead.

  10. Amazing blog. I appreciate to your work.
    Thanks for the useful sharing.

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