Thai Green Curry
Updated: Feb 27
This quick and easy recipe takes about 30 minutes to prepare. I use a store-bought curry paste because it can be difficult to find a lot of the ingredients needed to make your own. Garlic and ginger are easy, but you might run into trouble trying to find the lemongrass, galangal, shrimp paste, kaffir lime leaves, chilies and other spices found in a good curry paste. You can choose between yellow (it’s the mildest), red (medium) or green (hottest.)
You can use any combination of ingredients. I like to use onions, sweet peppers, mushrooms, carrots and snow peas or sugar snap peas if I can find them. For the protein, I generally use chicken thighs and shrimp. Alternatives include thinly-sliced pork, baby corn, eggplant, baby bok choy, asparagus, zucchini etc. Essentially use what vegetables you enjoy. If using eggplant, try to find the skinny purple ones, sometimes labeled as Japanese or Chinese eggplant.
Thai Green Curry
4 T canola oil or any neutral oil
4 - 5 T Thai curry paste
2 onions, peeled and cut in thin slices vertically top to bottom (looks nicer than chopped)
2 cloves garlic, finely chopped
1 lb. boneless chicken thighs cut into small pieces or thinly sliced chicken breasts if you prefer
1 cup mushrooms, sliced
1 (14 oz) can coconut milk
1 T fish sauce
1 large carrot, sliced or grated
1 sweet pepper, coarsely chopped
1 cup snow peas
1 lb shelled and deveined shrimp
1/2 cup Thai basil leaves (optional)
Heat oil in a heavy bottom pot. Add curry paste and cook for about 1 minute stirring constantly.
Stir in onion, garlic, chicken and mushrooms. Cook for a couple of minutes stirring occasionally. Add coconut milk. Bring to a boil. Reduce heat, cover and simmer for 5 minutes.
Now add remaining ingredients except snow peas and shrimp. Cover and simmer for an additional 10 minutes. Add snow peas and shrimp. Simmer for an additional 4 - 5 minutes.
Top with the fresh basil. Serve with jasmine rice.