Thai Green Curry. Quick and Easy recipe with classic aromatic flavors, using green curry paste and coconut milk. A delicious creamy South East Asian Curry with vegetables and your choice of meat or seafood.
Sawadee Kah!
I've spent many a happy holiday in various parts of Thailand, so much so, it is more like a 'second' home to me. I really love their culture, the people, with their huge welcoming smiles and gentle personalities, and of course, I LOVE their food!
Thai Green curry is one of my favorite recipes from this beautiful country.
I now live in the Western part of our globe, and finding some of the many many ingredients that go in this dish can certainly be a challenge to say the least!
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I've experimented with numerous sauces, and pastes and omitted and added them to my recipe to try and recreate the unique aromatic fragrance and taste this dish should have.
I think I've come up with a compromise, given the difficulty in locating some of the ingredients, and for me, this is as close as I can get to the shores of Thailand!
My recipe is a no-fuss, easy and quick one, you don't need to go looking for all the ingredients, just the Thai green Curry Paste. Add to that a few more bits and pieces and serve it up with a bowl of fragrant Thai Jasmine Rice and you'll be almost sitting on that Thai beach enjoying the beautiful country and all it has to offer.
So give my recipe a go, and feel free to add or adapt to your taste. You can also serve this with some delicious Garlic Fried Rice instead of plain Jasmine Rice.
What meat or vegetables can I use
For example, you can leave out the meat and use vegetables, such as mushrooms, broccoli, carrots, zucchini/courgettes, or if you would like meat, chicken, and pork are the most popular meats used.
If you'd like to use seafood, some nice big prawns or pieces of salmon would work.
White Onions and Scallions or Spring Onions are a very common ingredient in Green Thai Curries so be sure to add those!
Prep time
10 Minutes
Cook Time
10-15 Minutes (depending on meat or vegetables)
Ingredients
For the meat
8 oz or 200 g (per person) thinly sliced pork or chicken. (I have used pork in this recipe)
2 teaspoons cornstarch
2 teaspoons Palm Sugar or honey or sugar
2 cloves garlic finely chopped
a piece of ginger about half the size of your thumb, finely chopped
½ finely chopped chili peppers red & green (optional for extra heat)
3 Tablespoons cold water
For the sauce
½ Chicken stock cube
1 ½ heaped teaspoons of Thai Green curry paste
½ can coconut milk
½ teaspoon salt
The other ingredients
10 mushrooms
1 large onion
½ Bell Red & ½ Green Pepper chopped into slices see photo)
½ of a whole broccoli or as much as you wish
1 Tablespoon Vegetable oil
Serve with Thai Jasmine rice if you would like.
For the garnish
a handful of chopped coriander / cilantro
1 scallion / spring onion sliced
Instructions
Prepare Everything!
1. For the broccoli, cut into bite pieces
Place in a bowl & cover with water & microwave for 3 minutes. Take out and change the water immediately for cold water and leave until later.
2. Slice onions, chop mushrooms, slice peppers, finely chop garlic, ginger & chili peppers.
3. Chop cilantro/coriander & slice Scallion/spring onion as in the photo
4. Slice meat very finely.
5. Crush garlic, finely chop ginger and onions
6. Add the chopped garlic, ginger, palm sugar, cornstarch, water & chili peppers & salt to the sliced meat and combine well.
7. Add a drop of vegetable oil to the saucepan and add the onions & mushrooms. Lightly fry until the onions go transparent but NOT brown. (you will get a bitter taste if the onions brown)
8. Add the Green curry paste, stock cube and stir to mix it all together.
9. Add the meat mixture and stir, cooking all over.
10. Add the coconut milk and combine and bring to a simmer for ten minutes.
11. Add the bell peppers, drain water from broccoli & add to the curry and return to the boil. (about 5 minutes). Turn off heat and add the scallion/spring onion & cilantro/coriander
12. It's ready! Serve with some lovely Thai fragrant rice
Delicious and fresh tasting
If you enjoy South Asian curries, check out our easy recipe for Cheats Malaysian Coconut Chicken and Potato Curry. One of our favorites!
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Thai Green Curry
Thai Green Curry. Quick and Easy recipe with classic aromatic flavors, using green curry paste and coconut milk. A delicious creamy South East Asian Curry with vegetables and your choice of meat or seafood.
Ingredients
- For the meat
- 8 oz or 200 g thinly sliced pork or chicken., per person, I have used pork in this recipe
- 2 teaspoons cornstarch
- 2 teaspoons Palm Sugar or honey or sugar
- 2 cloves garlic finely chopped
- piece a of ginger about half the size of your thumb, finely chopped
- ½ finely chopped chili peppers red & green, optional for extra heat
- 3 Tablespoons cold water
For the sauce
- ½ Chicken stock cube
- 1 ½ teaspoons heaped of Thai Green curry paste
- ½ can coconut milk
- ½ teaspoon salt
The other ingredients
- 10 mushrooms
- 1 large onion
- ½ in Bell Red & ½ Green Pepper chopped to slices see photo)
- ½ of a whole broccoli or as much as you wish
- 1 Tablespoon Vegetable oil
- Serve with Thai Jasmine rice if you would like.
For the garnish
- a handful of chopped coriander / cilantro
- 1 scallion / spring onion sliced
Instructions
- For the broccoli, cut into bite pieces, place in a bowl & cover with water & microwave for 3 minutes. Take out and change the water immediately for cold water and leave until later.
- Slice onions, chop mushrooms, slice peppers, finely chop garlic, ginger & chili peppers.
- Chop cilantro / coriander & slice Scallion / spring onion as in the photo
- Slice meat very finely.
- Crush garlic, finely chop ginger and onions
- Add the chopped garlic, ginger, palm sugar, cornstarch, water & chili peppers & salt to the sliced meat and combine well.
- Add a drop of vegetable oil to the saucepan and add the onions & mushrooms. Lightly fry until the onions go transparent but NOT brown. (you will get a bitter taste if the onions brown)
- Add the Green curry paste, stock cube and stir to mix it all together.
- Add the meat mixture and stir, cooking all over.
- Add the coconut milk and combine and bring to a simmer for ten minutes.
- Add the bell peppers, drain water from broccoli & add to the curry and return to the boil. (about 5 minutes). Turn off heat and add the scallion / spring onion & cilantro / coriander
- It's ready! Serve with some lovely Thai fragrant rice
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Mae Ploy Green Curry Paste 35oz Jar
Nutrition Information:
Yield: 4 Serving Size: 4Amount Per Serving: Calories: 584Total Fat: 33gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 110mgSodium: 444mgCarbohydrates: 38gFiber: 8gSugar: 11gProtein: 38g
Nutrition information isn’t always accurate
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LindySez
says:Sounds really good and easy. I like to add a little fish sauce instead of salt, helps round out the flavor a bit for me. Cheers!
lovefoodies
says:Hi Lindy! Yes, I use fish sauce often, for this recipe I tried to use ingredients which everybody could find, and fish sauce always seems to be a hard one for some of our foodies to get hold of, but yes, fish sauce, despite it’s smell, has a fabulous flavour!!
LindySez
says:That’s why you have to love the internet :-) You can buy ANYTHING!
lovefoodies
says:Agree!