Thai cuisine is a feast for the senses, and creamy green curry is one of its shining stars. The combination of coconut milk and fresh herbs like Thai basil and lemongrass creates a beautiful harmony. Whether you love chicken, seafood, or vegetarian dishes, there’s a perfect recipe for you. Ready to impress yourself and others with these delightful herb-packed meals? Let’s embark on this aromatic adventure together.
Classic Thai Green Curry With Chicken
Thai Green Curry is a deliciously fragrant and creamy dish that embodies the perfect balance of spicy, sweet, and savory flavors. This classic Thai curry is made with tender pieces of chicken simmered in a rich coconut milk-based sauce, infused with the vibrant flavors of green curry paste, fresh herbs, and spices.
The dish is typically served with steamed jasmine rice, which perfectly complements the creamy texture of the curry.
To make a Classic Thai Green Curry with Chicken for 4-6 servings, you’ll need to gather a selection of fresh ingredients and aromatic spices. Preparing this dish is a rewarding experience as the ingredients come together to create a harmonious blend of flavors. It’s a fantastic choice for a family dinner or to impress guests with an authentic taste of Thailand right in your kitchen.
Ingredients:
- 2 tablespoons vegetable oil
- 3 tablespoons green curry paste
- 1 1/2 pounds chicken breast, thinly sliced
- 1 can (14 oz) coconut milk
- 1 cup chicken stock
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 cup Thai eggplant or regular eggplant, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup bamboo shoots
- 1/4 cup Thai basil leaves
- 2 kaffir lime leaves, torn into pieces (optional)
- 2 tablespoons lime juice
- Steamed jasmine rice, for serving
- Fresh cilantro, for garnish
Cooking Instructions:
- Prepare the Ingredients: Begin by slicing the chicken breast into thin strips and set aside. Prepare the vegetables by cutting the eggplant into bite-sized pieces and slicing the bell peppers.
- Cook the Curry Paste: Heat the vegetable oil in a large pan or wok over medium heat. Add the green curry paste and sauté for about 1-2 minutes until it becomes fragrant, stirring constantly to avoid burning.
- Add the Chicken: Add the sliced chicken to the pan and stir to coat with the curry paste. Cook for 3-4 minutes until the chicken is lightly browned and partially cooked through.
- Simmer the Curry: Pour in the coconut milk and chicken stock. Stir well to combine the ingredients, then add the fish sauce and brown sugar. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
- Add Vegetables: Add the eggplant, bell peppers, and bamboo shoots to the curry. Simmer for 10-15 minutes or until the vegetables are tender and the chicken is fully cooked.
- Finish with Herbs and Lime: Stir in the Thai basil leaves, kaffir lime leaves (if using), and lime juice. Let the curry simmer for an additional 2-3 minutes to allow the flavors to meld.
- Serve: Serve the Thai Green Curry hot over steamed jasmine rice. Garnish with fresh cilantro before serving.
Extra Tips:
When cooking Thai Green Curry, it’s important to adjust the heat level to your preference. You can increase the spiciness by adding more green curry paste or reduce it by using less or adding a bit more coconut milk.
Additionally, authentic Thai curry often includes Thai eggplant, but if unavailable, regular eggplant or other vegetables like zucchini can be used as substitutes.
Don’t skip the fresh herbs; they add a vital layer of aroma and flavor that defines this dish. Finally, always taste and adjust the seasoning with fish sauce or lime juice to achieve the perfect balance of flavors before serving.
Vegetarian Thai Green Curry With Tofu
Vegetarian Thai Green Curry With Tofu is a vibrant and fragrant dish that combines the bold flavors of Thai green curry paste with the smooth texture of coconut milk and the satisfying chewiness of tofu. This dish is perfect for those who enjoy a mix of spicy, sweet, and savory flavors, all coming together in a harmonious bowl of goodness.
The use of fresh vegetables adds a delightful crunch and color, making it not only a treat for the taste buds but also visually appealing. It’s an excellent choice for a hearty dinner or a special occasion meal, bringing the exotic flavors of Thailand right into your kitchen.
This recipe is designed to serve 4-6 people, guaranteeing that everyone at the table can enjoy a generous portion of this delicious curry. Tofu serves as the primary protein source, making it a wholesome and nutritious option for vegetarians and anyone looking to reduce their meat consumption.
The combination of ingredients in this recipe creates a symphony of flavors and textures that will leave you and your guests satisfied and craving more.
Ingredients:
- 400g firm tofu, drained and cubed
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 tablespoons Thai green curry paste
- 400ml coconut milk
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed
- 1 cup broccoli florets
- 1 zucchini, sliced
- 1 tablespoon lime juice
- Fresh basil leaves, for garnish
- Cooked jasmine rice, to serve
Instructions:
- Prepare the Tofu: Start by pressing the tofu to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for about 15 minutes. Once pressed, cut the tofu into bite-sized cubes.
- Cook the Tofu: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
- Add Curry Paste: Stir in the Thai green curry paste and cook for 1-2 minutes, allowing the flavors to develop and become aromatic.
- Create the Sauce: Pour in the coconut milk and vegetable broth, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer.
- Season the Curry: Add the soy sauce and brown sugar, stirring to dissolve the sugar. Taste and adjust the seasoning if necessary.
- Cook the Vegetables: Add the sliced red bell pepper, green beans, broccoli florets, and zucchini to the skillet. Simmer for 5-7 minutes, or until the vegetables are tender but still crisp.
- Combine Tofu and Finish: Return the cooked tofu to the skillet and stir to coat with the curry sauce. Add the lime juice and mix well to combine all the flavors.
- Serve and Garnish: Remove the skillet from heat and let the curry rest for a few minutes. Serve hot over cooked jasmine rice, garnished with fresh basil leaves.
Extra Tips:
When selecting your tofu, opt for firm or extra-firm varieties to guarantee they hold their shape during cooking. Feel free to experiment with different vegetables based on what’s in season or your personal preference.
If you prefer a spicier curry, you can add extra green curry paste or a few slices of fresh Thai chili. Finally, for an added depth of flavor, consider adding a splash of fish sauce (if not strictly vegetarian) or a pinch of ground coriander.
Seafood Thai Green Curry Delight
Indulge in the aromatic bliss of Thai cuisine with this Seafood Thai Green Curry Delight. This dish is a harmonious blend of fresh seafood, creamy coconut milk, and the distinctive flavors of Thai green curry paste.
This recipe brings the essence of Thailand right into your kitchen, offering a vibrant and flavorful experience for your taste buds. Perfect for a family gathering or a special dinner, this curry is certain to impress with its combination of succulent seafood and rich, spicy broth.
This Thai green curry isn’t only delicious but also quick and easy to make, allowing you to enjoy the authentic taste of Thailand without spending hours in the kitchen. By using a variety of seafood such as shrimp, mussels, and squid, the dish provides a delightful mix of textures and tastes.
Paired with steamed jasmine rice, this curry becomes a complete meal that’s both satisfying and nourishing.
Ingredients for 4-6 servings:
- 2 tablespoons vegetable oil
- 3 tablespoons Thai green curry paste
- 1 can (14 ounces) coconut milk
- 1 cup chicken or seafood broth
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 pound shrimp, peeled and deveined
- 1/2 pound mussels, cleaned and debearded
- 1/2 pound squid, cleaned and sliced into rings
- 1 cup bamboo shoots, sliced
- 1 red bell pepper, sliced
- 1 cup Thai basil leaves
- 1 lime, cut into wedges
- Steamed jasmine rice, for serving
Cooking Instructions:
- Prepare the Curry Base: Heat the vegetable oil in a large pot over medium heat. Add the Thai green curry paste and sauté for about 1-2 minutes until fragrant, stirring constantly to prevent the paste from burning.
- Add Coconut Milk and Broth: Pour in the coconut milk and chicken or seafood broth, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer.
- Season the Curry: Add the fish sauce and sugar to the pot, stirring until the sugar dissolves completely. Adjust the seasoning according to your taste preference.
- Cook the Seafood: Add the shrimp, mussels, and squid to the pot, stirring to guarantee they’re evenly coated with the curry sauce. Cook for about 5-7 minutes or until the seafood is just cooked through and the mussels have opened.
- Add Vegetables: Stir in the bamboo shoots and red bell pepper, cooking for an additional 2-3 minutes until the vegetables are tender but still crisp.
- Finish with Herbs: Remove the pot from heat and stir in the Thai basil leaves. Allow the curry to sit for a minute to let the basil infuse its aroma into the dish.
- Serve: Ladle the curry into serving bowls. Serve hot with steamed jasmine rice and lime wedges on the side for squeezing over the curry before eating.
Extra Tips:
For an extra punch of flavor, consider adding a few kaffir lime leaves when simmering the curry base. These leaves provide a unique citrusy aroma that complements the dish beautifully.
If you prefer a spicier curry, you can add sliced fresh green chilies along with the bell peppers. Remember, the key to a great Thai curry is balancing the flavors, so taste and adjust the seasoning as needed.
Enjoy your culinary journey to Thailand with this delightful seafood curry!
Green Curry With Eggplant and Basil
Green Curry With Eggplant and Basil is a delightful Thai dish known for its rich and aromatic flavors. This dish combines the creaminess of coconut milk with the spice of green curry paste, balanced perfectly with the earthy sweetness of eggplant and the fresh aroma of Thai basil. The result is a savory and satisfying meal that’s both comforting and exotic, making it an excellent addition to any dinner table.
The vibrant colors and enticing smells of this curry will transport you to the bustling streets of Bangkok with every bite.
Eggplant is a staple in Thai cuisine, and this curry utilizes it beautifully, allowing the tender texture of the eggplant to soak up the flavors of the curry paste and coconut milk. Fresh Thai basil adds a unique anise-like aroma that complements the spiciness of the curry, creating a dish that’s both complex and harmonious.
Whether you’re a novice cook or a seasoned chef, this Green Curry With Eggplant and Basil is a must-try, offering a taste of Thailand in your own kitchen.
Ingredients (Serves 4-6):
- 2 tablespoons vegetable oil
- 4 tablespoons green curry paste
- 800ml coconut milk
- 2 medium eggplants, cut into bite-sized pieces
- 1 tablespoon fish sauce
- 2 teaspoons sugar
- 1 red bell pepper, sliced
- 200g green beans, trimmed
- 1 cup Thai basil leaves
- 1 lime, juiced
- 4-6 cups cooked jasmine rice
Cooking Instructions:
- Prepare the Curry Base: Heat the vegetable oil in a large saucepan over medium heat. Add the green curry paste and stir-fry for 1-2 minutes until fragrant, being careful not to burn the paste.
- Incorporate Coconut Milk: Gradually add the coconut milk to the saucepan while stirring continuously. Bring the mixture to a gentle simmer, allowing the flavors to meld together.
- Cook the Eggplant: Add the eggplant pieces to the saucepan. Cover and cook for 8-10 minutes or until the eggplant is tender, stirring occasionally to guarantee even cooking.
- Season the Curry: Stir in the fish sauce and sugar. Adjust the seasoning according to your taste, adding more fish sauce or sugar if necessary.
- Add Vegetables: Add the red bell pepper and green beans to the curry. Cook for an additional 5-7 minutes or until the vegetables are cooked but still crisp.
- Finish with Basil and Lime: Remove the curry from heat and stir in the Thai basil leaves and lime juice. Allow the basil to wilt slightly in the residual heat.
- Serve: Serve the curry hot over steamed jasmine rice, garnished with extra basil leaves if desired.
Extra Tips:
To make the most authentic and flavorful Green Curry With Eggplant and Basil, try using fresh ingredients whenever possible, such as homemade green curry paste and fresh Thai basil.
For a milder curry, reduce the amount of green curry paste, or increase it for more heat. If Thai eggplants are available, they can be used instead of the regular variety for a more traditional taste.
Additionally, consider adding your choice of protein, like chicken or tofu, to make the dish more substantial. Adjust cooking times as needed to guarantee all ingredients are cooked through and flavorful.
Creamy Coconut and Lemongrass Green Curry
Thai Green Curry is a beloved dish celebrated for its aromatic and flavorful profile, featuring a delightful blend of spices, herbs, and creamy coconut milk. This particular recipe, Creamy Coconut and Lemongrass Green Curry, elevates the classic dish by infusing it with the fresh, citrusy notes of lemongrass, perfectly complementing the rich coconut base.
The harmony of these ingredients results in a curry that’s both comforting and vibrant, making it a perfect choice for a satisfying meal. This recipe serves 4-6 people and is an excellent option for a family dinner or an intimate gathering with friends.
The preparation involves simmering tender pieces of chicken (or your preferred protein) in a luscious curry sauce enriched with green curry paste, coconut milk, and the subtle zest of lemongrass. Vegetables like bell peppers and eggplant add color and texture, while fresh herbs provide the finishing touches. The dish is best served with jasmine rice or warm roti to soak up every bit of the delicious sauce.
Ingredients:
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs, sliced
- 2 tablespoons green curry paste
- 2 cans (13.5 oz each) coconut milk
- 1 stalk lemongrass, cut into 2-inch pieces and lightly crushed
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 bell peppers, sliced
- 1 small eggplant, cubed
- 1 cup fresh basil leaves
- 1 cup water
- Salt to taste
- Cooked jasmine rice, for serving
Instructions:
- Prepare the Ingredients: Begin by slicing the chicken thighs into bite-sized pieces. Crush the lemongrass stalk to release its aroma. Slice the bell peppers and cube the eggplant.
- Heat the Oil: Over medium-high heat, add vegetable oil to a large pan or wok. Once hot, add the green curry paste and stir-fry for 1-2 minutes until fragrant.
- Cook the Chicken: Add the sliced chicken to the pan and cook, stirring occasionally, until the chicken is browned on all sides.
- Create the Curry Base: Pour in the coconut milk and water, stirring to combine with the curry paste. Add the lemongrass, fish sauce, and brown sugar. Stir well to integrate the flavors.
- Simmer the Vegetables: Add the bell peppers and eggplant to the pan. Allow the curry to simmer over medium heat for about 15-20 minutes, until the vegetables are tender and the chicken is cooked through.
- Add Fresh Herbs: Stir in the fresh basil leaves and adjust the seasoning with salt to taste. Let the curry simmer for an additional 5 minutes to let the flavors meld.
- Serve: Remove the lemongrass pieces before serving. Serve the curry hot over cooked jasmine rice.
Extra Tips:
For a vegetarian version, substitute the chicken with tofu or additional vegetables such as zucchini or mushrooms. If you prefer a spicier curry, add sliced Thai chilies along with the vegetables.
To save time, you can prepare the vegetables and slice the chicken in advance. Always taste the curry before serving and adjust seasoning to your preference, keeping in mind the saltiness of the fish sauce.
Slow Cooker Thai Green Curry
Thai Green Curry is a fragrant and flavorful dish that brings together the perfect harmony of spicy, sweet, and savory elements. Originating from Thailand, this curry is known for its vibrant green color, which comes from green chilies and fresh herbs. Cooking it in a slow cooker allows the flavors to meld together beautifully over time, resulting in a rich and aromatic curry that’s well worth the wait. Perfect for a busy day, this dish requires minimal preparation and can be left to cook while you go about your day.
This slow cooker version of Thai Green Curry is ideal for serving 4-6 people, making it a great choice for family dinners or small gatherings. The recipe combines key ingredients like coconut milk, green curry paste, and fresh vegetables with tender chicken for a hearty, satisfying meal. Whether you’re new to making Thai food or an experienced cook, this recipe provides an easy, step-by-step approach to creating an authentic and delicious dish right in your own kitchen.
Ingredients for 4-6 servings:
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 tablespoons Thai green curry paste
- 1 can (14 ounces) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed and halved
- 1 cup baby spinach
- 1 tablespoon lime juice
- Fresh cilantro, chopped, for garnish
- Salt and pepper, to taste
- Cooked jasmine rice, for serving
Cooking Instructions:
- Prepare the Ingredients: Begin by cutting the chicken into bite-sized pieces. Chop the onion, mince the garlic, and grate the ginger. Slice the red bell pepper and trim the green beans.
- Sauté Aromatics: Heat the olive oil in a skillet over medium heat. Add the chopped onion, garlic, and ginger. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
- Add Curry Paste: Stir in the Thai green curry paste and cook for another minute to release its flavors. This step helps to deepen the taste of the curry.
- Combine in Slow Cooker: Transfer the sautéed mixture into the slow cooker. Add the chicken pieces, coconut milk, fish sauce, soy sauce, and sugar. Stir well to combine all ingredients.
- Cook: Set the slow cooker to low and cook for 4-5 hours or until the chicken is tender and cooked through. You can also cook on high for 2-3 hours if you’re short on time.
- Add Vegetables: About 30 minutes before the cooking time is complete, add the sliced red bell pepper, green beans, and baby spinach to the slow cooker. Stir to combine and allow the vegetables to cook until tender.
- Season and Serve: Just before serving, stir in the lime juice and season with salt and pepper to taste. Serve the curry over cooked jasmine rice and garnish with fresh cilantro.
Extra Tips:
For a more traditional taste, consider adding Thai basil leaves along with the cilantro garnish. Adjust the level of spiciness by varying the amount of green curry paste according to your preference. If you prefer a thicker curry, you can reduce the coconut milk slightly or let the curry cook uncovered for the last 30 minutes.
Remember to taste and adjust seasoning as needed before serving to guarantee a balanced flavor profile.
Spicy Thai Green Curry With Beef
Spicy Thai Green Curry With Beef is a flavorful and aromatic dish that brings the vibrant taste of Thailand to your kitchen. This curry is known for its rich and creamy coconut base, infused with the heat of green chilies and the earthy fragrance of Thai basil and kaffir lime leaves. Beef adds a robust texture and flavor, perfectly complementing the spicy and tangy elements of the curry.
Whether you’re a fan of Thai cuisine or new to it, this dish is sure to delight your taste buds with its harmonious blend of spices and fresh herbs. Creating this dish at home allows you to control the level of spiciness and tailor it to your preferences.
The key to a successful Thai Green Curry is in the quality of the green curry paste and the freshness of the ingredients. While the list of ingredients might seem extensive, each one plays an essential role in creating the complex layers of flavor that define this dish. Gather your ingredients, and let’s plunge into making a delicious Spicy Thai Green Curry With Beef for 4-6 people.
Ingredients:
- 2 tablespoons vegetable oil
- 1 1/2 pounds beef sirloin or flank steak, thinly sliced
- 1 cup Thai green curry paste
- 2 cans (13.5 oz each) coconut milk
- 1 cup beef broth
- 2 tablespoons fish sauce
- 2 teaspoons brown sugar
- 4 kaffir lime leaves, torn into pieces
- 1 cup bamboo shoots, drained
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed
- 1 cup Thai basil leaves
- 1-2 Thai green chilies, sliced (optional, for extra heat)
- Steamed jasmine rice, for serving
Cooking Instructions:
- Prepare the Beef: Start by heating 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the thinly sliced beef and stir-fry until browned on all sides. This should take about 3-4 minutes. Remove the beef from the pan and set it aside.
- Cook the Curry Paste: In the same pan, add the remaining tablespoon of vegetable oil. Add the Thai green curry paste and stir-fry for 1-2 minutes until it becomes fragrant. Be sure to stir continuously to prevent the paste from burning.
- Add the Liquids: Pour in the coconut milk and beef broth, stirring to combine with the curry paste. Bring the mixture to a gentle simmer.
- Season the Curry: Add the fish sauce, brown sugar, and torn kaffir lime leaves to the curry. Stir well to incorporate all the flavors.
- Add the Vegetables: Stir in the bamboo shoots, red bell pepper, and green beans. Allow the vegetables to cook in the curry for about 5 minutes, or until they’re tender-crisp.
- Combine Beef and Finish: Return the cooked beef to the pan and stir to coat it evenly with the curry sauce. Simmer for an additional 2-3 minutes to confirm the beef is heated through.
- Add Final Touches: Just before serving, add the Thai basil leaves and sliced green chilies (if using) to the curry. Stir gently to wilt the basil.
- Serve: Serve the Spicy Thai Green Curry With Beef hot over steamed jasmine rice.
Extra Tips:
For the best flavor, use a high-quality green curry paste, or consider making your own if you have access to fresh ingredients like lemongrass and galangal. Adjust the spiciness by controlling the amount of green curry paste and chilies according to your taste.
If you prefer a less spicy dish, use less curry paste or remove the seeds from the chilies. To enhance the authenticity of the dish, try to use Thai basil and kaffir lime leaves, as they contribute greatly to the traditional flavor profile.
Remember to taste and adjust the seasoning, especially the balance of sweetness from the sugar and saltiness from the fish sauce, to suit your palate.
Green Curry With Shrimp and Pineapple
Green Curry with Shrimp and Pineapple is a delightful and aromatic Thai dish that combines the rich flavors of green curry paste with the sweet and tangy taste of pineapple, creating a unique and mouthwatering experience. The succulent shrimp pairs perfectly with the creamy coconut milk, while the pineapple adds a burst of freshness that complements the spiciness of the curry.
This dish is perfect for those who enjoy a harmonious blend of sweet, spicy, and savory flavors, and it can be served with steamed jasmine rice to soak up the delicious curry sauce.
The beauty of this dish lies in its balance of flavors and the simplicity of its preparation. The green curry paste, which is the star of the dish, can be made from scratch or purchased from a store for convenience. Fresh ingredients such as shrimp, pineapple, and Thai basil elevate the dish, making it a delightful addition to any meal.
Whether you’re hosting a dinner party or simply craving a taste of Thailand, this Green Curry with Shrimp and Pineapple is sure to impress.
Ingredients (serving size: 4-6 people):
- 1 lb (450g) shrimp, peeled and deveined
- 1 cup fresh pineapple, cut into chunks
- 2 tablespoons green curry paste
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 cup chicken or vegetable broth
- 1 red bell pepper, sliced
- 1 cup bamboo shoots, drained
- 1 tablespoon vegetable oil
- 1/2 cup Thai basil leaves
- 1 lime, cut into wedges
- Steamed jasmine rice, for serving
Cooking Instructions:
- Prepare the Ingredients: Begin by peeling and deveining the shrimp, if not already done. Cut the pineapple into bite-sized chunks and slice the red bell pepper. Set these aside along with the drained bamboo shoots.
- Cook the Curry Paste: In a large skillet or wok, heat the vegetable oil over medium heat. Add the green curry paste and stir-fry for about 1-2 minutes until fragrant, making certain the paste doesn’t burn.
- Add Coconut Milk and Broth: Pour in the coconut milk and chicken or vegetable broth, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer.
- Season the Curry: Stir in the fish sauce and brown sugar, adjusting the flavor to your preference. This will balance the spicy and sweet elements of the dish.
- Cook the Vegetables: Add the red bell pepper, bamboo shoots, and pineapple chunks to the curry. Allow them to simmer for 3-4 minutes until the vegetables are just tender.
- Add the Shrimp: Gently place the shrimp into the curry, cooking for 3-5 minutes until they turn pink and are cooked through.
- Finish with Thai Basil: Turn off the heat and stir in the Thai basil leaves, allowing the residual heat to wilt them slightly.
- Serve: Serve the green curry hot with steamed jasmine rice and lime wedges on the side for squeezing over the dish.
Extra Tips:
For the best results, use fresh shrimp and ripe pineapple, as they add the most flavor to the dish. If you prefer a milder curry, reduce the amount of green curry paste, or add more coconut milk to dilute the spiciness.
Additionally, confirm that the shrimp are added towards the end of cooking to prevent them from becoming overcooked and rubbery. Thai basil is essential for an authentic taste, but if unavailable, sweet basil can be used as an alternative.
Enjoy the dish immediately after cooking to experience the full depth of its flavors.
Vegan Green Curry With Mixed Vegetables
Vegan Green Curry with Mixed Vegetables is a delightful and flavorful Thai dish that brings together the aromatic essence of green curry paste with the vibrant crunch of fresh vegetables. This dish is perfect for those seeking a plant-based option that doesn’t compromise on taste or richness. With its creamy coconut milk base and a hint of spice, Vegan Green Curry isn’t only comforting but also packed with nutrients.
Whether you’re a seasoned chef or a home cook exploring Thai cuisine for the first time, this recipe is simple to follow and guaranteed to impress. This dish can be prepared in under an hour, making it a great choice for a quick weeknight dinner or a special weekend meal. It serves 4-6 people, allowing for generous portions that are sure to satisfy.
The combination of mixed vegetables such as bell peppers, zucchini, and broccoli adds color and texture, while tofu provides protein and substance. Serve it with jasmine rice or your favorite grain for a complete meal that captures the essence of Thailand’s vibrant culinary landscape.
Ingredients for 4-6 servings:
- 2 tablespoons vegetable oil
- 2-3 tablespoons green curry paste
- 1 can (400ml) coconut milk
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 block (400g) firm tofu, cubed
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 cup sugar snap peas
- 1 tablespoon lime juice
- Fresh basil leaves for garnish
- Cooked jasmine rice, for serving
Cooking Instructions:
- Prepare the Tofu: Begin by pressing the tofu to remove excess water. Cut it into cubes and set aside. This will help the tofu absorb more flavor and maintain its shape during cooking.
- Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium heat. Add the green curry paste and sauté for 1-2 minutes until it becomes fragrant. This step releases the flavors of the curry paste.
- Add Coconut Milk and Broth: Pour in the coconut milk and vegetable broth, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer.
- Season the Curry: Stir in the soy sauce and brown sugar, allowing them to dissolve and integrate into the curry base. Adjust the seasoning to taste if necessary.
- Cook the Tofu and Vegetables: Add the cubed tofu, bell peppers, zucchini, broccoli, and sugar snap peas to the skillet. Stir to coat the vegetables and tofu in the curry sauce. Cover the skillet and let it simmer for 10-15 minutes until the vegetables are tender but still crisp.
- Finish with Lime Juice: Once the vegetables are cooked, stir in the lime juice. This adds a zesty brightness to the dish.
- Garnish and Serve: Remove the curry from the heat and garnish with fresh basil leaves. Serve the Vegan Green Curry hot over cooked jasmine rice.
Extra Tips:
For a richer flavor, you can use homemade or high-quality store-bought green curry paste. If you prefer a milder curry, reduce the amount of curry paste slightly. Experiment with different vegetables based on seasonality or personal preference; eggplant and carrots are excellent alternatives.
Additionally, if you prefer a thicker curry, reduce the amount of vegetable broth or simmer the curry longer until it reaches your desired consistency. Remember to taste and adjust seasoning as needed, as the balance of sweet, salty, and spicy is key to a great Thai curry.
Green Curry Noodles With Thai Basil
Green Curry Noodles With Thai Basil is a delightful twist on traditional Thai green curry, combining the rich flavors of coconut milk, green curry paste, and the aromatic freshness of Thai basil. This dish is perfect for those who love the complexity of Thai cuisine and are looking for a comforting bowl of noodles with a spicy kick.
The creamy sauce pairs beautifully with the noodles, while the vegetables and protein of your choice add texture and depth to the dish. This recipe is designed to serve 4-6 people, making it ideal for a family meal or a small gathering.
The key to this dish is using fresh ingredients, especially Thai basil, which imparts a unique, slightly anise-like flavor. The preparation is straightforward, and once you have all your ingredients ready, the cooking process is quick, making it a great option for a weeknight dinner.
Ingredients:
- 400g rice noodles
- 400ml coconut milk
- 3 tablespoons green curry paste
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 onion, finely sliced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 200g chicken breast or tofu, sliced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 cup Thai basil leaves
- Juice of 1 lime
- Fresh cilantro, for garnish
- Chopped peanuts, for garnish (optional)
Instructions:
- Prepare the Noodles: Begin by soaking the rice noodles in warm water for about 10 minutes or until they’re pliable. Drain and set aside.
- Cook the Protein: In a large pan or wok, heat the vegetable oil over medium-high heat. Add the chicken or tofu slices and cook until they’re nicely browned and cooked through. Remove from the pan and set aside.
- Sauté the Aromatics: In the same pan, add the minced garlic and sliced onion. Sauté for 2-3 minutes until the onion becomes translucent.
- Add Vegetables and Curry Paste: Stir in the green curry paste and cook for 1-2 minutes until fragrant. Add the sliced bell pepper and zucchini, cooking for another 3-4 minutes, stirring occasionally.
- Combine Sauce Ingredients: Pour in the coconut milk, fish sauce, soy sauce, and sugar. Stir to combine and bring the mixture to a gentle simmer.
- Mix in Noodles and Protein: Add the soaked rice noodles and the cooked chicken or tofu back into the pan. Stir well to coat everything with the sauce.
- Finish with Basil and Lime: Stir in the Thai basil leaves and lime juice, cooking for an additional 2-3 minutes until the basil is wilted and the flavors are well incorporated.
- Serve: Divide the noodles among serving bowls, garnishing with fresh cilantro and chopped peanuts, if desired.
Extra Tips:
For a richer flavor, use full-fat coconut milk rather than light versions. If you prefer more heat, add sliced fresh chili or increase the amount of green curry paste.
When adding the fish sauce, start with less and adjust to taste, as it can be quite salty. If you can’t find Thai basil, regular basil can be used as a substitute, though the flavor will differ slightly.
Finally, be careful not to overcook the noodles, as they can become mushy if left in the sauce for too long.
Gluten-Free Thai Green Curry With Quinoa
Gluten-Free Thai Green Curry With Quinoa is a delightful twist on the traditional Thai dish, offering a healthy and flavorful experience that’s both satisfying and nutritious. This aromatic curry is perfect for those who are gluten-sensitive, as it swaps out traditional rice for protein-rich quinoa. The rich and creamy coconut milk base balances perfectly with the fragrant blend of green curry paste, fresh vegetables, and tender chicken or tofu.
This dish isn’t only gluten-free but also adaptable for vegetarians, making it a versatile addition to any meal plan. The key to a successful Thai Green Curry lies in the quality of your ingredients. Fresh vegetables, high-quality coconut milk, and authentic Thai green curry paste will elevate your dish from ordinary to exceptional.
The quinoa adds a nutty flavor and a slightly chewy texture, complementing the rich curry sauce. This recipe serves 4-6 people, making it an excellent choice for a family meal or gathering with friends.
Ingredients:
- 1 cup quinoa
- 1 tablespoon coconut oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons Thai green curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable or chicken broth
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup sugar snap peas
- 1 pound chicken breast or tofu, cubed
- 1 tablespoon fish sauce (optional, for non-vegetarians)
- 1 tablespoon lime juice
- Fresh basil leaves, for garnish
- Salt and pepper to taste
Instructions:
- Prepare the Quinoa: Rinse the quinoa under cold water using a fine-mesh sieve. In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
- Sauté the Aromatics: In a large skillet or wok, heat the coconut oil over medium heat. Add the diced onion, minced garlic, and ginger. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
- Cook the Curry: Add the Thai green curry paste to the skillet and stir well, allowing it to cook for about 1 minute to release its flavors. Pour in the coconut milk and vegetable or chicken broth, stirring to combine.
- Add Vegetables and Protein: Add the sliced red bell pepper, zucchini, sugar snap peas, and cubed chicken or tofu to the curry sauce. Stir to coat everything evenly. Bring the mixture to a gentle simmer and cook for about 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
- Season the Curry: Stir in the fish sauce (if using), lime juice, salt, and pepper. Taste and adjust the seasoning as needed.
- Serve: Divide the cooked quinoa among bowls and ladle the green curry over the top. Garnish with fresh basil leaves and serve immediately.
Extra Tips: For a more authentic flavor, try sourcing your Thai green curry paste from an Asian market, as they often have more robust flavors than standard supermarket versions. If you prefer a spicier curry, add a small chopped chili or extra curry paste.
To make the dish vegan, simply omit the fish sauce and use vegetable broth. Quinoa can be prepared in advance and stored in the refrigerator, making this dish an easy weeknight meal option.
