Thai Green Curry
This Thai Green Curry is fragrant, creamy, and packed with the bold flavors of coconut milk, green curry paste, and fresh herbs. Perfect with chicken, vegetables, or tofu for a quick and satisfying meal.
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Servings: 4 bowls
Calories: 350kcal
Equipment
- Large Pan
- Mixing Spoon
Ingredients
Main Ingredients
- 2 tbsp green curry paste
- 400 ml coconut milk
- 300 g chicken breast or tofu cubed
- 1 tbsp fish sauce
- 1 tbsp sugar palm or brown
- 1 cup mixed vegetables (bell peppers, zucchini, or eggplant)
- 1 tbsp vegetable oil
- 5-6 kaffir lime leaves (optional)
- 1 cup fresh Thai basil
- 1 tbsp lime juice
- cooked jasmine rice for serving
Instructions
- Heat vegetable oil in a large pan over medium heat. Add the green curry paste and sauté for 1-2 minutes until fragrant.
- Stir in the coconut milk and bring to a simmer. Add the chicken or tofu cubes and cook for 10-12 minutes until the protein is cooked through.
- Stir in the mixed vegetables and kaffir lime leaves (if using), and cook for another 5 minutes until the vegetables are tender.
- Stir in the fish sauce, sugar, and lime juice. Garnish with fresh Thai basil and serve with jasmine rice.
Notes
For a vegetarian version, swap chicken for tofu or more vegetables and use soy sauce instead of fish sauce. Adjust the spiciness by adding more green curry paste or fresh Thai green chilies.
Nutrition
Calories: 350kcal | Carbohydrates: 20g | Protein: 22g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 50mg | Sodium: 500mg | Potassium: 400mg | Fiber: 3g | Sugar: 5g | Vitamin A: 600IU | Vitamin C: 50mg | Calcium: 40mg | Iron: 3mg