Microwave Thai Green Curry in a Mug

Customize this recipe to suit your diet and flavor profile. Substitute green curry paste for red for a hotter curry.

Add in cooked protein like chicken or even fish. Feel free also to add in as much veggies and variety as you like. This is not a recipe that you need to stay within the lines.


READY IN: 7 min


  • ½ cup (4floz/120ml) coconut milk
  • 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)


  • 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.

Originally published by Gemma Stafford