Thai Green Curry

Written by Published on in Main Dishes, Recipes, Soups & Stews, Southern Fried Skinnyfied

So if you live in small town America without a Thai Restaurant but love curry like me this recipe is for you!

Thai Green Curry is one of my favorite dishes ever! I love the heat, flavor, bit of sweetness, richness from the coconut milk, and healthy vegetables this dish packs.

My Texas town doesn’t have a restaurant to get Thai Green Curry so I’ve been working for years to get the perfect recipe. It’s one of the most challenging recipes I’ve ever tried to come up with but it’s actually fairly easy to make. Green Curry paste & the heat can vary from each brand. If you like this dish spicer add more curry paste and if you want it mild add less. My town also doesn’t have a place to get many of the ingredients so I order the curry paste, coconut milk, & kaffir lime leaves off of Amazon. You get enough to make this recipe many many times!

Thai Green Curry
Print

Thai Green Curry

Recipe by Paige MurrayCourse: Soup, Main DishCuisine: AsianDifficulty: Intermediate
Servings

3

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • 1 lb chicken breast or thighs or pork chop or loin.

  • 1 tbsp avocado oil

  • 2-3 tbsp green curry paste (I use Mae Ploy)

  • 1 1/2 cups coconut milk (I use ChaoKoh)

  • 1 cup chicken stock

  • 2 kaffir lime leaves, torn (I use dried)

  • 2-3 fresh red spur chilies or 1/2 red bell pepper, sliced diagonally* optional

  • 1 1/2 tbsp fish sauce

  • 2 T brown or regular sugar

  • ¼ cup Thai basil leaves or regular basil

  • 1 can Water chestnuts

  • 1 bag frozen Asian Medley vegetables or the following three…

  • • 1 cup broccoli

  • • 1 cup carrots

  • • 1 cup sugar snap peas

Directions

  • Slice the meat into thin bite sized pieces or cube it..
  • Sautee the green curry paste in oil over medium heat in pot until fragrant, reduce the heat, gradually add the coconut milk a little at a time, stir until a film of green oil surfaces. If you don’t see the oil don’t worry proceed to next step. Some milks have preservatives to keep it from separating.
  • Add the meat, chicken stock and kaffir lime leaves. Bring to a low boil & continue cooking for 5 minutes.
  • Add water chestnuts, red bell pepper, broccoli, carrots and sugar snap peas, sugar and fish sauce. Cover, reduce heat to medium and cook at a low boil 5-10 more minutes until vegetables are tender but not mushy.
  • Turn off heat. Stir in basil and let sit for 5 minutes.
  • Delicious served with brown rice or Thai jasmine rice.
Rate this

Comments are closed.