thai green curry

This healthy, vegetarian Thai green curry features fresh asparagus, carrots and spinach! It's full of flavor and simple enough for weeknight dinners. Feel free to substitute sliced snow peas for the asparagus if it's not in season where you live. Recipe yields two large servings (as shown) or four small servings.

Thai Green Curry with Spring Vegetables

brown basmati rice, rinsed

coconut oil

white onion, diced

ginger

garlic,

salt

Thai green curry paste*

(14 ounces) coconut milk (I used full-fat coconut milk

water

coconut sugar or turbinado (raw) sugar or brown sugar

baby spinach, roughly chopped

rice vinegar lime juice

soy sauce** (I used reduced-sodium tamari)

Garnishes: handful of chopped fresh cilantro and red pepper flakes,

To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you&#8217;re ready to serve.

Warm a large skillet with deep sides over medium heat. Once it’s hot, add a couple teaspoons of oil. Cook the onion, ginger and garlic with a sprinkle of salt for about 5 minutes, stirring often. Add the asparagus and carrots and cook for 3 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.

Pour the coconut milk into the pan, along with 1/2 cup water and 1 1/2 teaspoons sugar. Bring the mixture to a simmer. Reduce heat as necessary to maintain a gentle simmer and cook until the carrots and asparagus are tender and cooked through, about 5 to 10 minutes.

Once the vegetables are done cooking, stir the spinach into the mixture and cook until the spinach has wilted, about 30 seconds. Remove the curry from heat and season with rice vinegar and soy sauce. Add salt and red pepper flakes (optional), to taste. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you&#8217;d like.

I used snap peas, green beans, bok choy, carrots, chinese eggplant, baby spinach and baby corn. It was exquisite!

This was fantastic!  My husband and son loved it!

I added thinly sliced red bell pepper for, well, because peppers, as well as crispy baked tofu to up the protein count.  It soaked up the flavors gorgeously.  My son isn't the biggest fan of rice, so I served his on prepared Thai rice noodles.  Win!

Thank you for this easy and awesome recipe.  We'll be making this one again, no doubt!

This was good, but not quite as good as Cookie and Kate's Thai Red Curry (just my opinion/personal preference!). The asparagus is a nice and unique addition for curry. I love this website - never disappointed with a recipe.

So so so delicious!! I didn't think anything could top your Red Curry recipe, my wife and I make that one all the time. This one is totally a match!  Girl, you know how to make a curry RIGHT!! And now, thanks to your prowess, so do I!! Thank you!

I did add tofu and an additional can of cocoanut milk.  I used a light hand with the curry (I'm a wimp), but ended up putting in a little extra after all.  Loved it.

Another "keeper" recipe.  Really nice, mild curry flavor. In the photo, I thought it looked a little too soupy, so I cubed  a container of firm tofu, dusted it in cornstarch and fried it in a little olive oil and tamari.  Removed it from the pan and added it back in when everything else was ready.  I liked the way it turned out...the tofu didn't change the taste, and it did make it more filling, which is what I wanted.

Yum! I followed this recipe exactly and my entire family enjoyed it. My husband thought it could be spicier, my youngest thought it was a little too spicy, and I thought it was just right. I definitely will make again- and likely serve for company.

Another great one! My husband and I are big fans of your Thai Red curry and have made it several times. We made the Thai Green curry for dinner tonight and it was a hit! We followed the recipe but added some shrimp. Delicious -- Thanks!

Loved this recipe.  My husband prefers some meat with it so I cut up half a boneless chicken breast and pan fried it with salt and pepper and mixed it with his plate of curry.  He loved the combo and told me this recipe is a keeper.  So tough to find a dish we both like this much.  Thanks Kate!! So good.

Love this recipe; have made it 3 times in the past month. I alter the recipe to our taste - no water, no soy sauce (too salty), no sugar (too sweet).
I cook a protein, sauté vegetables (whatever I have handy) add all the other ingredients and simmer. Fresh ginger is key and I use fresh lime juice instead of vinegar. We don’t find the Thai green curry paste very hot so I use the whole jar. It’s delicious. Thanks for sharing!

My go-to curry recipe! I will say that I do not love the Thai Kitchen curry paste, so if possible I'd go with an alternative. That being said, this recipe is an awesome base for green curry. I usually use whatever vegetables are in my fridge. I've added chickpeas and tofu for protein, and both go really well with the recipe. It's super customizable. I add fresh lime at the end instead of the rice vinegar.

DELICIOUS. I have never had green curry before and it was easy and nourishing. I added pan fried cubes of tofu. Will share and make again! Thanks for the good recipe.

I made this today. We are currently on lockdown so I used the veggies I had left in my refridgerator. Carrots, baby corn, red peppers, beans and broccoli. Was delicious! Perfect balance. Can't wait to try more of your recipes.

Thanks for the recipe, Karen! I used broccoli, carrot and mushrooms for my veggies and it worked pretty good as well.

This was so nourishing, absolutely delish!

I thought this was fantastic, but I prefer it much better without the rice and more as a soup (the rice took away some of the flavor for me). Next time I'll add a protein as a variation, even though it really doesn't need it! Thanks for the great recipe.

https://content.jwplatform.com/videos/0wu9j1cm.mp4

Watch how to make the best Thai green curry in this short recipe video! It’s full of Thai flavor and fresh vegetables.

Thai Green Curry Recipe

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.

Thai green curry is a dish using coconut milk and fresh green chillies. This recipe is for those who are after something super simple, a quick to throw together meal.

Easy Thai Green Curry Recipe

400 g skinless boneless chicken breast, cut into bite-size pieces

spring onions, sliced diagonally

red pepper,

garlic clove, crushed

Thai basil leaves, ripped

g curry paste (about 4 tbsp)

chicken stock

coconut cream

baby sweetcorn,

225 g tin bamboo shoots, thoroughly drained

g mangetout, sliced in half diagonally

Thai basil leaves, ripped, and lime wedges, to serve

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

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.

Our easy veggie version of a classic Thai curry is ready in under an hour and contains 3 of your 5-a-day

Vegetarian Thai Green Curry

shallots,finely sliced

tbsp Thai green curry paste

red chilli,deseeded and finely chopped

butternut squash,peeled and cut into 1.5cm cubes

red pepper,deseeded and

can full fat coconut milk

kaffir lime leaves

mangetout

baby corn.halved lengthways

small bunch coriander,roughly chopped

cooked rice and lime wedges,to serve

Vegetarian Thai green curry

Heat the oil in a large flameproof casserole dish with a tight-fitting lid. Add the shallots with a generous pinch of salt and fry for 7-10 mins over a medium heat until softened and beginning to caramelise. Add the curry paste and chilli to the dish and fry for 2 mins. Tip in the squash and pepper, then stir through the coconut milk along with 200ml water. Add the lime leaves, cover and cook for 15-20 mins or until the squash is tender.

Stir the mangetout and baby corn through the curry, then re-cover, cooking over a medium-low heat for a further 5 mins or until the veg is just cooked. Season and stir through half the coriander. Remove the lime leaves and discard. Spoon the curry into deep bowls, scatter with the remaining coriander and serve with rice and lime wedges for squeezing over.

A healthy, quick and simple midweek meal with fragrant Thai flavours, pork and fresh herbs

Thai Green Pork Lettuce Cups

tbsp sesame oil

pork mince

tbsp green curry paste

red onion, finely chopped

tbsp fish sauce

½ small pack mint, leaves only, roughly chopped

½ small pack coriander, leaves only, roughly chopped

Little Gem lettuces, leaves

(optional)

Thai green pork lettuce cups

Heat the oil in a frying pan and cook the pork for 8-10 mins or until cooked through. Stir in the green curry paste and 2 tbsp water, then cook for 1-2 mins.&nbsp;

Remove from the heat and stir in the red onion, lime juice, fish sauce and herbs. Spoon the pork into the lettuce leaves and serve with rice, if you like.&nbsp;

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 –

coconut milk

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. ❤️

A smooth and and spicy chicken soup with a vibrant colour that's packed full of Asian aromatics

Thai chicken and sweet potato soup

garlic cloves, chopped

red chilli, deseeded and chopped

2cm chunk root ginger, chopped

lemongrass, bashed

tbsp red Thai curry paste

chicken stock (made with 2 stock cubes)

sweet potato, peeled and roughly chopped

chicken breasts, sliced

lime, juice only

tsp sugar

crusty bread, to serve (optional)

Heat the oil in a large saucepan. Add the garlic, chilli, ginger, lemongrass, coriander stalks and curry paste and cook for 2 - 3 minutes until the aromas are released.

Add the chicken stock, coconut cream and sweet potatoes and cook for 15 minutes or until the potatoes are soft. Remove the lemongrass and discard. Carefully transfer to a blender and blitz until smooth. If freezing, for best results freeze at this point, otherwise as an easier option freeze complete recipe.

Return to the saucepan, add the chicken and cook gently for 5 - 10 minutes or until the chicken is cooked through. Stir through the lime juice, sugar and fish sauce, scatter with the coriander leaves and serve.

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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