green curry

Recipe video above. This is how to make a really great QUICK green curry by pimping up curry in a jar, OR using a homemade green curry paste! Don't skip frying off the curry paste, this makes all the difference. See Spiciness info in Note 1 (remember, Green Curry is supposed to be spicy!)

Thai Green Curry

quantity curry paste ((Note 1))

garlic (, minced)

tsp fresh ginger (, finely grated)

lemongrass paste ((Note 2))

vegetable oil

(250 milliliters) chicken or vegetable broth, low sodium

coconut milk (, full fat (Note 4))

fish sauce

salt *

kaffir lime leaves (, torn in half (Note 5))

350 g/12 oz chicken thigh (, skinless boneless, sliced (Note 6))

Japanese eggplants, (, small, 1cm / 2/5" slices (Note 7))

snow peas (, small, trimmed)

Thai basil leaves ((Note 8))

lime

Crispy fried Asian shallots (, high recommended (Note 9))

Thai basil or cilantro/coriander (, recommended)

Green or red chillies slices (, optional)

jasmine rice

Heat oil in a heavy based skillet or pot over medium high heat.

Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes!!

Add chicken broth and coconut milk, mix to dissolve paste.

Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.

Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.

Add kaffir lime leaves. Mix then bring to simmer.

Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.

Add eggplants, cook 5 minutes until soft.

Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.

Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick - that's how it's should be. DO NOT keep simmering - sauce will darken.

Serve curry over jasmine rice with garnishes of choice.

An EASY, one-skillet green curry that’s ready in 20 minutes and tastes BETTER than from a Thai restaurant!! It&#x27;s healthy comfort food that tastes AMAZING!!

Green Thai Chicken Coconut Curry 

coconut oil oil

medium/large sweet Vidalia

chicken breast, diced into bite-sized pieces

garlic,

ginger

coriander

coconut milk (use full-fat

carrots

zucchini,

Thai green curry paste, or

kosher salt,

black pepper,

lime juice

cilantro

sugar,

rice (jasmine

To a large skillet, add the oil, onion,...

To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.

Add the chicken and cook for about 5...

Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.

Add the garlic, ginger, coriander, and cook for...

Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.

Add the coconut milk, carrots, zucchini, Thai curry...

Add the coconut milk, carrots, zucchini, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.

Add the lime juice, cilantro, and stir to...

Add the lime juice, cilantro, and stir to combine. Taste and optionally add sugar, additional curry paste, salt, pepper, etc. to taste.

Here's what you need: thai eggplants, chicken breast, vegetable oil, coconut milk, green curry paste, fish sauce, granulated sugar, bamboo shoot strip, kaffir lime leaves, red bell pepper, coconut milk, fresh thai sweet basil, white rice, cumin seed, coriander seed, salt, white peppercorn, lemongrass, garlic, thai green chilis, small shallots, fresh cilantro stem, kaffir lime peel, galangal, kaffir lime leaf, fresh thai sweet basil, shrimp paste, fresh thai sweet basil, vegetable oil

Thai Green Curry With Chicken By Chef Fern Recipe by Tasty

thai eggplants

oz chicken breast, thinly sliced

coconut milk

green curry paste

sugar

oz bamboo shoot strip

kaffir lime leaves

oz red bell pepper, sliced

sweet basil

white rice, cooked,

cumin seed

coriander seed

salt

white peppercorn

lemongrass,

thai green chilis

shallots,

oz kaffir lime peel

oz galangal, sliced

kaffir lime leaf

shrimp paste

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Cut the tops and bottoms off the eggplant and cut into quarters.

Thinly slice the chicken breast crosswise. Set aside.

Prepare the green curry paste. In a large skillet over medium heat, toast the cumin seeds and coriander seeds until golden and fragrant, about 2-3 minutes. Transfer to a pestle or bowl.

Add the salt and pound with a mortar until the spices are broken up. Continue pounding as you add the white peppercorns, lemongrass, kaffir lime peel, galangal, garlic, Thai green chilis, cilantro stems, Thai basil, kaffir leaves, shallots, and shrimp paste, until a coarse paste forms.

Heat a medium skillet over medium heat. Add vegetable oil, 2 tablespoons of green curry paste, and 3 tablespoons of basil oil (if using).

Add a splash of the coconut milk, stirring until it forms a paste.

Add the sliced chicken breast, the rest of the coconut milk, and the eggplant.

Season with the fish sauce and sugar. Increase the heat to medium high and bring to a boil. Once boiling, cook for 2-3 minutes.

Stir in the bamboo shoots, kaffir leaves, and red bell pepper, cooking for 3-4 minutes until bell peppers have slightly softened.

Add the Thai basil. Remove the curry from the heat and serve with white rice.

https://vid.tasty.co/output/92037/landscape_480/1525195262

Whether you need a quick and easy meal on a weekend or a make-ahead meal for the work week, you can whip together this curry in no time at all! Just serve over a fluffy bed of jasmine rice with fresh cilantro sprinkled on top and you have a warm, creamy curry dinner that the whole family will love!

Thai Jackfruit Curry

eggplant

red bell pepper, chopped

tbsp green curry paste

tbsp turmeric

tbsp cane sugar

full-fat coconut milk

cilantro (for topping)

Preheat the oven to 400° F (205° C). Poke a few holes in the eggplant with a knife or fork and place in an oven-safe dish. Roast in oven for 20 minutes or until the eggplant is tender when stabbed with a fork.

Remove eggplant and allow to cool. Once cool enough to handle, peel the skin off the eggplant and discard. Cut the eggplant into bite-size pieces.

Sauté the red bell pepper until tender. Add the eggplant and jackfruit into the skillet with the red bell pepper.

Mix in the green curry paste, salt, sugar, and ground turmeric. Once incorporated, add the coconut milk 1/2 cup at a time, stirring constantly. Simmer for 10 minutes, allowing the flavors to come together.

Taste and adjust the seasonings as needed. Serve over a bed of jasmine rice.

Thai Green Curry Noodle Soup - a simple easy dinner recipe loaded up with healthy veggies and your choice of chicken of tofu.

Thai Green Curry Noodle Soup

olive oil

extra fat shallot, finely diced

¼-½ cup green curry paste  (or make your own below)

chicken broth

chicken

broccolini –

juice lime

¼-½ cup basil leaves (packed)

green chilies– jalapeño

garlic

shallot, sliced

x 4 inch pieces lemongrass, thinly sliced

galangal root, thinly sliced, peels ok

¼ cup ginger, thinly sliced, peels ok

scallions

½ a bunch cilantro, including stems

lime leaves lime zest

cumin

To make the green curry paste

, slice everything thinly, especially lemongrass, ginger and galangal -and place in a food processor until very finely minced into a paste. Store up to a week in the fridge or freeze.

Heat oil in a medium pot, over medium heat and sauté the shallot until golden. Add the curry paste and saute 1-2 minutes. Add the broth and bring it to a simmer and any optional additions. ***If using a jarred green curry paste I like to add a  4 inch stock of lemongrass -smashed, 3 slices galangal, 3-4 kefir lime leaves.

Add the broccolini and chicken (if using) and simmer until the broccoli is just tender and bright green and chicken is cooked through. Stir in the coconut milk and if using tofu, add this now.

To brighten up the soup -Place 1 cup of the coconut broth into a blender with the fresh basil and blend well until until bright green.

When you are ready to serve the soup, heat the soup up and pour the basil broth mixture into the broth, simmer briefly(no longer than 30 seconds) and turn the heat off ( to preserve the vibrant green color)   Taste and adjust lime, salt and heat. Feel free to add more green chili paste to taste.

You want a slightly salty broth knowing it will mellow substantially when poured over the noodles.

Divide the noodles among 3-4 bowls. Pour the flavorful broth overtop. Garnish with bean sprouts, lime wedges, scallions &amp; chili flakes.

Sooooo delicious and lots of flavor. Plus, can’t help to think we are boosting immunity on this cold winter night. We added a good five more dashes of fish sauce and some salt. Wish My little market was carrying basil and mung beans, but was still very yummy. Also wish I hadn’t forgotten broccolini. But, once again, this was a treat!

Tried it and loved it! Could I substitute chicken broth with vegetable broth and get the same taste?

Thanks Sylvia! Made it for my mother-in-law's birthday(who is a good cook) and I think it finally convinced her that I'm worth her daughter keep me - it' only been 19 years. Also appreciate all your options. When I have more time I want to try making the sauce.

I made this soup with store bought curry paste, veggie broth and non of the optional additions and was surprised at how flavorful it was. The blended fresh basil at the end is key and I think upgrading my fish sauce helped. Another recipe that's earned a spot in the "make it again" folder.

So delicious!! Was a bit to spicy for my boyfriend tho he did like it. Maybe next time I’ll only use 1/3 cup of the curry.

Love this!  Wonderful bright flavor. ❤️

Green curry with coconut milk, moong dal, cauliflower, and loads of greens! A hearty, flavorful, 1-pot meal inspired by Indian and Thai cuisines!

1-Pot Cauliflower Dal Green Curry

moong dal* ((split mung beans))

Tbsp coconut oil

shallots ((thinly sliced))

Tbsp fresh chopped ginger

garlic ((minced))

Tbsp green curry paste

cauliflower

light coconut milk ((can sub half with vegetable broth

Tbsp coconut aminos ((plus more to taste, or sub tamari))

maple syrup or coconut sugar

kale

Cilantro

Brown rice

Cashews

Lime

Add moong dal to a bowl (or pot) and cover with water. Allow to soak for at least 1 hour (to increase absorption and speed cook time), or overnight. Then rinse, drain, and set aside.

Heat a large rimmed skillet or pot over medium heat. Once hot, add oil, shallot, ginger, and garlic. Sauté for 2-3 minutes, stirring frequently. Then add curry paste and cook for 1-2 minutes more.

Add cauliflower and sauté a few more minutes.&nbsp;Add coconut milk and stir to combine. Bring to a simmer.&nbsp;Then add soaked drained moong dal, coconut aminos, and maple syrup and stir.

Return to a simmer and cook for approximately 15-20 minutes or until moong dal is tender.&nbsp;In the last 5 minutes of cooking, add kale and stir until wilted (about 3 minutes).

Taste and adjust flavor as needed, adding lime juice for acidity, maple syrup for sweetness, coconut aminos or salt for saltiness, or green curry paste for more intense curry flavor.&nbsp;

Serve plain like a stew, or over grains like rice or quinoa. Garnish with cashews and lime juice (both optional). Store leftovers in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Reheat in the microwave or on the stovetop. Rehydrate with water or coconut milk as needed.

https://www.youtube.com/watch?v=h6aXZWkhkwg

Green curry with coconut milk, moong dal, cauliflower, and loads of greens! A hearty, flavorful, 1-pot meal! Inspired by both Thai and Indian cuisines.

Full Recipe: https://minimalistbaker.com/1-pot-cauliflower-dal-green-curry/
 
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1-Pot Cauliflower Dal Green Curry | Minimalist Baker

Easy green curry with chicken in rich coconut curry sauce. This homemade and authentic Thai green curry recipe takes 20 mins and better than restaurants!

Green Curry

tbsp green curry paste, Maesri brand preferred

(226 g) chicken breast, cut into bite-sized pieces

water

(115 g) bamboo shoot

red chilies,

sugar sugar (preferred)

Thai basil leaves

Heat up a pot over medium heat and...

Heat up a pot over medium heat and add the oil. Saute the green curry paste until aromatic, add the chicken and stir to combine well with the curry paste. Add the coconut milk and water and bring it to a quick boil.

Add the bamboo shoots, kaffir lime leaves, and...

Add the bamboo shoots, kaffir lime leaves, and red chilies. Lower the heat to simmer, cover the pot and let simmer for 10 minutes or until the curry slightly thickens.

Add the fish sauce, sugar, and basil leaves....

Add the fish sauce, sugar, and basil leaves. Stir to mix well. Turn off the heat and serve immediately with steamed rice.

https://mediavine-res.cloudinary.com/video/upload/utrkn6c615ug3bvkgy4x.mp4

Green Curry - delicious and easy Thai green curry with chicken in rich coconut curry sauce. Homemade and authentic, this recipes takes 20 mins and much better than restaurants!

Greg has always been fond of Thai cuisine, but found a real love for it after gigging there, especially for Thai green curry. Now, the base of any good curry is the paste, so it’s worth the effort to hunt out all the ingredients. Just remember, a little goes a long way, so make a big batch and freeze it in portions for future use.

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The most viewed green curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Green Curry

Green Thai Chicken Coconut Curry

Thai Green Curry With Chicken By Ch...

Thai Jackfruit Curry

Thai Green Curry Noodle Soup

1-Pot Cauliflower Dal Green Curry

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Greg Davies' Thai green chicken cur...

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