Easy Thai Green Curry

I’m not sure how in the world I don’t have this recipe on my site. I truly make a variety of this every week – it’s such a staple meal in my house. It’s so flavorful and easy, and I love that I can basically use whatever I have in the fridge and pantry.

In a large heavy bottomed pot, turn the heat to medium and add the oil and chopped onion and cook until it gets translucent and starts to slightly brown. It’ll take about 4-5 minutes.

Add in the garlic, ginger, and curry paste or powder. If you go with curry powder, it will be an Indian curry instead of Thai. You can’t go wrong with either!

Cook the mixture for about 4-5 minutes. The paste will stick to the bottom of the pan, but that will just build the flavor. It’ll come off when we add the liquid.

Add in the coconut milk and broth or water. If you want a creamier curry, omit the additional liquid, you’ll just end up with less ‘sauce’ when you’re done.

Add in the soy sauce, fish sauce, sugar, rice vinegar, and lime juice.

Give your curry a taste, I find that if my limes aren’t juicy that it may need some additional acidity here. Add some more lime or vinegar. If its too tart for you, add in some more sugar. If its not salty enough, add in some more soy sauce.

If you’re using sweet potato or butternut squash, add it now since it’ll take the longest to cook. Simmer over medium heat for about 7-8 minutes.

Poke with a knife, and once the sweet potato gives slightly, add in the rest of your veggies. I went with bell pepper, cauliflower, and broccoli, and simmer for about 8-10 minutes.

If you’d like to add some additional protein:

  • Boneless skinless chicken breast – add it now
  • Extra firm tofu – dice into cubes and add with about 5 minutes left
  • Canned chickpeas or raw shrimp – add with about 2-3 minutes left

I found some frozen edamame and added it with a minute or two left. If you have frozen peas or carrots, you can add them in at this time. If you have some fresh basil, stir it in at the end.

G ive a final taste test and adjust the flavors.

Serve over rice, or whatever you might have in your pantry. It’s also delicious by itself! Garnish with some scallions, lime and sesame seed…plus some basil or cilantro if you have it.

Enjoy!


Makes: 4 servings

Prep: 15 minutes, Cook: 30 minutes, Total: 45 minutes

  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 4 oz curry paste (or 1 tablespoon curry powder – this will make it an Indian flavored curry)
  • 1 can coconut milk (regular or light)
  • 3 cups vegetable broth (or chicken broth, or water, or omit for a creamier curry)
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce (use an extra tablespoon of soy sauce here to keep vegan)
  • 1 tablespoon sugar (white or brown)
  • 1 tablespoon rice vinegar (or any vinegar)
  • 1 lime, juice
  • 3-4 cups ‘add-ins’ – some ideas: sweet potato, broccoli, cauliflower, bell pepper, squash, carrot, edamame, peas (chop bigger veggies into 1 inch pieces)
  • Protein (optional) – some ideas: boneless skinless chicken breast, extra firm tofu, chickpeas, shrimp
  • Fresh basil
  • Garnishes – scallions, lime wedge, roasted peanuts, sesame seeds, basil, cilantro
  • For serving: rice, quinoa, rice noodles, spaghetti….or by itself!

In a large heavy bottomed pot, turn the heat to medium and add the oil and chopped onion and cook until it gets translucent and starts to slightly brown. It’ll take about 4-5 minutes.

Add in the garlic, ginger, and curry paste or powder. If you go with curry powder, it will be an Indian curry instead of Thai. You can’t go wrong with either!

Cook the mixture for about 4-5 minutes. The paste will stick to the bottom of the pan, but that will just build the flavor. It’ll come off when we add the liquid.

Add in the coconut milk and broth or water. If you want a creamier curry, omit the additional liquid, you’ll just end up with less ‘sauce’ when you’re done.

Add in the soy sauce, fish sauce, sugar, rice vinegar, and lime juice.

Give your curry a taste, I find that if my limes aren’t juicy that it may need some additional acidity here. Add some more lime or vinegar. If its too tart for you, add in some more sugar. If its not salty enough, add in some more soy sauce.

If you’re using sweet potato or butternut squash, add it now since it’ll take the longest to cook. Simmer over medium heat for about 7-8 minutes. Poke with a knife, and once the sweet potato gives slightly, add in the rest of your veggies. I went with bell pepper, cauliflower, and broccoli, and simmer for about 8-10 minutes.

If you’d like to add some additional protein:

  • Boneless skinless chicken breast – add it now
  • Extra firm tofu – dice into cubes and add with about 5 minutes left
  • Canned chickpeas or raw shrimp – add with about 2-3 minutes left

I found some frozen edamame and added it with a minute or two left. If you have frozen peas or carrots, you can add them in at this time. If you have some fresh basil, stir it in at the end.

G ive a final taste test and adjust the flavors.

Serve over rice, or whatever you might have in your pantry. It’s also delicious by itself! Garnish with some scallions, lime and sesame seed…plus some basil or cilantro if you have it.


2 thoughts on “Easy Thai Green Curry

  1. Until you give up rice for Lent, you don’t really realize that EVERYTHING you eat has rice. Rice syrup, pupped rice, rice…

    That’s why it’s a sacrifice, right?! I could have given up chocolate, but not so much to part with, for me.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.