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Thai Green Curry Soybeans

Thai Green Curry Soybeans I had a delicious Thai pumpkin soup yesterday, and its key ingredient was green curry paste. I wanted to capture that wonderful flavor in cooking soybeans today. I think it really came together nicely.

Serves 4.


  • 1 tsp toasted sesame seed oil
  • 1 Tbsp canola oil
  • 1/2 c onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp minced ginger
  • 4 tsp all-purpose flour
  • 1-13.5 oz can coconut milk
  • 2 tsp dark soy sauce
  • 2 Tbsp green curry paste
  • 4 tsp raw sugar
  • 1 c frozen peas
  • 1-15 oz can cut baby corn
  • 3 c cooked soy beans
  • 2 c cooked brown rice
  • 1/4 cup cilantro leaves, for garnish


  1. Heat sesame seed oil and canola oil in a large skillet over medium low heat.
  2. Saute onions, garlic, and ginger for about 2 minutes, stirring constantly.
  3. Stir in flour and blend well.
  4. Pour in coconut milk, soy sauce, curry paste and sugar and heat until simmering and well blended.
  5. Add peas, corn, and soybeans.
  6. Simmer until well heated, but peas are still bright green.
  7. Serve over hot brown rice and garnish with cilantro leaves.

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