This Microwave Thai Green Curry in a Mug is a game-changer for busy days, blending bold, aromatic flavors in just 7 minutes. Creamy coconut milk mingles with zesty green curry paste, tender chicken, and crisp veggies for a dish that’s both comforting and vibrant. The result? A fragrant, restaurant-worthy meal that’s ready faster than takeout.
Each spoonful delivers a perfect balance of spicy, sweet, and savory notes, with a silky texture that feels indulgent yet light. Whether you’re craving a quick lunch or a cozy dinner, this curry proves gourmet meals don’t need hours in the kitchen. It’s the ultimate shortcut to satisfying your taste buds without sacrificing flavor or quality.
What You’ll Need
- ½ cup (4 fl oz/120 ml) coconut milk
- 1 teaspoon green curry paste
- 3 tablespoons frozen carrots and peas (or any frozen veggies you prefer)
- 1 handful vermicelli rice noodles
- 1 tablespoon lime juice
- Cilantro for garnish (optional)
- Sliced red chili for garnish (optional)
How to Make It
- In a microwave-safe mug, combine the coconut milk, green curry paste, lime juice, and frozen veggies. Stir well to mix.
- Add the vermicelli rice noodles to the mug, ensuring they are submerged in the liquid.
- Microwave on high for 1 minute 30 seconds to 2 minutes, or until the noodles are soft and fully cooked. (Timing is based on a 1200W microwave; adjust as needed for your appliance.)
- Garnish with cilantro and sliced red chili if desired, and enjoy immediately!
Quick and Easy Serving Suggestions
Enjoy your Microwave Thai Green Curry in a Mug straight from the microwave for a cozy, single-serving meal. For a heartier option, pair it with a side of steamed jasmine rice or a fresh cucumber salad. Garnish with cilantro and sliced red chili for an extra pop of flavor and color.
Customize Your Curry
Feel free to switch up the ingredients to suit your taste! Swap the frozen veggies for fresh bell peppers or broccoli, or add tofu or shrimp for extra protein. If you prefer a milder curry, reduce the green curry paste to ½ teaspoon.
Time-Saving Tips for Busy Days
Pre-measure your ingredients ahead of time and store them in small containers or bags for an even quicker meal prep. Keep a stash of frozen veggies and vermicelli noodles on hand for those days when you need a meal in minutes.
Storage and Reheating Made Simple
If you have leftovers (though it’s so good, you might not!), store them in an airtight container in the fridge for up to 2 days. Reheat in the microwave for 1-2 minutes, stirring halfway through to ensure even heating. Add a splash of water or coconut milk if the curry seems too thick.
Common Questions Answered
Can I use a different type of noodle? Absolutely! Thin rice noodles or even instant ramen noodles work well. Just adjust the cooking time as needed. What if I don’t have lime juice? A squeeze of lemon juice or a dash of rice vinegar can be a great substitute for that tangy flavor.
Microwave Thai Green Curry in a Mug
Equipment
- microwave
Ingredients
- ½ cup coconut milk (4floz/120ml)
- 1 teaspoon green curry paste
- 3 tablespoons frozen carrots and peas (or whatever frozen veggies you like)
- 1 handful vermicelli rice noodles
- 1 tablespoon lime juice
- Cilantro for garnish (optional)
- Sliced red chili for garnish (optional)
Instructions
- In a microwave safe mug add your coconut milk, green curry paste, lime juice and frozen veggies
- Give this a good stir to combine then add in your noodles.
- Microwave for 1 minute and 30 seconds to 2 minutes or until the noodles are soft and fully cooked (timing is based on my 1200W microwave so your timing might vary)
- Enjoy straight away!
