Tired of the same old dinner routine? Craving something flavorful, exotic, and surprisingly easy to make? Then look no further! This Thai Green Curry recipe is your ticket to a delicious and healthy meal that will transport your taste buds straight to Thailand. It's perfect for a quick weeknight dinner or a more leisurely weekend cooking session. Get ready to experience the vibrant tastes and aromas of authentic Thai cuisine without the fuss!
Ingredients:
This recipe serves 2-3 people and can easily be scaled up or down depending on your needs.
- 1 tbsp coconut oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1-2 green chilies, finely chopped (adjust to your spice preference!)
- 1 (14 oz) can full-fat coconut milk
- 2 tbsp green curry paste (adjust to your spice preference)
- 1 cup vegetable broth (or chicken broth for a richer flavor)
- 1 cup broccoli florets
- 1 cup sliced bell peppers (any color)
- 1 cup snow peas or sugar snap peas
- 1 cup cooked chicken or tofu (optional)
- 1/4 cup chopped cilantro, for garnish
- Cooked rice, for serving
- Lime wedges, for serving
Instructions:
Get started: Heat the coconut oil in a large pot or wok over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. This step builds a great flavor base for your curry.
Spice it up: Stir in the minced garlic, grated ginger, and green chilies. Cook for another minute until fragrant. Be careful when handling chilies – use gloves if you have sensitive skin!
Simmer the sauce: Add the green curry paste and stir well, cooking for about 30 seconds until fragrant. Pour in the coconut milk and vegetable broth. Bring the mixture to a gentle simmer.
Add the vegetables: Add the broccoli florets, bell peppers, and snow peas to the pot. Simmer until the vegetables are tender-crisp, about 5-7 minutes. Don't overcook the vegetables, you want them to retain a bit of crunch.
Protein power: Stir in the cooked chicken or tofu (if using) during the last few minutes of cooking.
Finishing touches: Remove the pot from the heat and stir in the chopped cilantro.
Serve: Serve your delicious Thai green curry hot over cooked rice. Garnish with extra cilantro and a squeeze of lime juice for a bright and zesty finish.
Cooking Tips for the Best Thai Green Curry:
- Adjust the spice level: Start with one green chili and add more to your liking. You can also adjust the amount of green curry paste for a milder or spicier curry.
- Use good quality coconut milk: Full-fat coconut milk is essential for a rich and creamy curry. Avoid light coconut milk as it will result in a thinner sauce.
- Don’t overcook the vegetables: Overcooked vegetables will lose their vibrant color and become mushy. Aim for tender-crisp vegetables.
- Garnish generously: Fresh cilantro and lime wedges add a burst of freshness and acidity that perfectly complements the rich curry.
Variations:
- Seafood curry: Substitute the chicken or tofu with shrimp, scallops, or fish.
- Vegetable curry: Add other vegetables like zucchini, eggplant, or mushrooms.
- Peanut curry: Stir in a tablespoon or two of peanut butter for a richer, nuttier flavor.
Nutritional Information (per serving, approximate):
This will vary depending on the ingredients used. This is an estimate for a serving of the recipe using chicken:
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 20-25g
- Carbohydrates: 20-25g
Enjoy your homemade Thai Green Curry! This easy recipe is a guaranteed crowd-pleaser, perfect for a delicious and healthy meal any day of the week. Let me know in the comments how yours turned out!