Craving a flavorful, aromatic Thai green curry but short on time? This recipe uses Trader Joe's incredible Thai green curry paste to create a restaurant-quality dish in under 30 minutes! It's a perfect example of how quick and easy homemade cooking can be, offering a healthy and delicious alternative to takeout. Get ready for a vibrant explosion of flavor that’s perfect for a weeknight dinner or a satisfying weekend meal.
Ingredients:
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (4-ounce) can Trader Joe's Thai Green Curry Paste
- 1 (13.5-ounce) can full-fat coconut milk
- 1 cup vegetable broth (or chicken broth for a richer flavor)
- 1 (14-ounce) can chickpeas, rinsed and drained
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 cup snow peas or sugar snap peas
- 1/2 cup chopped fresh cilantro, for garnish
- Cooked rice, for serving
- Lime wedges, for serving (optional)
Instructions:
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Sauté Aromatics: Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Bloom the Curry Paste: Add the Trader Joe's Thai green curry paste to the pot and cook for 1-2 minutes, stirring constantly, until fragrant. This step helps to deepen the flavor of the curry.
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Simmer the Curry: Pour in the coconut milk and vegetable broth, stirring well to combine. Bring the mixture to a simmer, then reduce heat to low and let it simmer gently for 10 minutes, allowing the flavors to meld.
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Add Vegetables: Add the chickpeas, broccoli florets, and red bell pepper slices to the pot. Continue to simmer for another 5-7 minutes, or until the vegetables are tender-crisp. Stir in the snow peas during the last 2 minutes of cooking.
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Garnish and Serve: Remove the pot from the heat and stir in the fresh cilantro. Serve the Thai green curry hot over cooked rice. Garnish with a lime wedge for an extra burst of citrusy freshness, if desired.
Tips for the Best Thai Green Curry:
- Adjust the spice level: If you prefer a milder curry, start with half the amount of curry paste and add more to taste. For extra heat, add a pinch of red pepper flakes.
- Don't overcook the vegetables: Overcooked vegetables will become mushy. Aim for tender-crisp vegetables for the best texture.
- Use full-fat coconut milk: Full-fat coconut milk creates a richer, creamier curry. Light coconut milk will result in a thinner sauce.
- Add protein: Feel free to add cooked chicken, tofu, shrimp, or beef to this recipe for a more substantial meal.
Variations:
- Vegetable Curry: Substitute your favorite vegetables like mushrooms, zucchini, carrots, or eggplant.
- Peanut Curry: Stir in 2 tablespoons of peanut butter during the last few minutes of cooking for a creamy peanut curry twist.
- Coconut Rice: Serve the curry over coconut rice for an extra layer of coconut flavor.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 400-450
- Protein: 15-20 grams
- Fat: 25-30 grams
- Carbohydrates: 30-35 grams
- Fiber: 8-10 grams
This easy Thai green curry recipe is a delightful way to enjoy delicious and healthy food without spending hours in the kitchen. It's a perfect example of how simple, quick dinner ideas can be both satisfying and flavorful, making it a fantastic addition to your repertoire of easy recipes and healthy meals. Enjoy!