This authentic recipe for Thai Green Curry is made with a from-scratch Thai green curry paste and includes a detailed tutorial on how to use your favorite vegetables and proteins to create easy, delicious and healthy homemade meals.
- 1 tablespoon coconut oil
- 1/2 – 3/4 cup homemade Green Curry Paste* (see above recipe and notes below)
- 2 14-ounce cans coconut milk or coconut cream** (see notes)
- 3 tablespoons fish sauce, or more to taste*** (see notes)
- 1 1/2 tablespoons palm sugar or light brown sugar, or more to taste
- 3–4 kefir lime leaves, optional
- Your choice of protein (chicken, turkey, shrimp, pork, firm fish, or tofu), cut into thin strips or small pieces (except for shrimp and fish, you can leave them whole)
- Or your choice of vegetables (I prefer all vegetables and use carrots, onion, napa cabbage, cauliflower, bell pepper, zucchini, green beans, and snow peas or whatever needs to be used up in my fridge)
- Or a mix of meat and veg**** (see notes)
- Thai basil for garnish
- Jasmine rice for serving
- Heat coconut oil in a large wok or heavy bottomed pot (I use a dutch oven) over medium-high heat. Add curry paste and stir until fragrant, about 2-3 minutes. Add coconut milk or coconut cream and stir, then bring up to a simmer. Add fish sauce, palm sugar, and kefir lime leaves, then simmer for about 5 minutes.
- Next, add the rest of your ingredients starting with the ones that will take the longest to cook – for me that means onions, carrots and cauliflower. Cook for a few minutes, then add in the quicker cooking vegetables (green beans, snow peas, zucchini, etc.) and protein if using. Simmer until the protein is cooked through and the vegetables are tender, but not cooked to death.
- Taste the curry and season with more sugar or fish sauce to your taste, then simmer just a little more to even out the flavor if needed. Garnish with big sprigs of Thai basil and serve with Jasmine rice.
- *The amount of curry paste depends how strong you want it to be. More paste will have a stronger, spicier flavor, and less will be more mellow.
- **Coconut cream is thicker and creamer and better for an all vegetable curry because they give off a lot of liquid. If you can’t find coconut cream, refrigerate your coconut milk and then scoop the cream off the top and only add some of the liquid, discarding the rest. You’ll want to add an extra can to account for the lost liquid if using this method.
- ***Different brands of fish sauce will vary greatly in their saltiness and overall flavor. Start with 3 tablespoons and add more as needed to taste. Just know that the flavor will be quite strong at first and will mellow out as the curry cooks.
- ****The amount of protein and vegetables will vary depending on what you use and how saucy you want the finished dish to be. Experiment with different amounts and combinations to find what you like best.
Keywords: thai, green, curry, paste, recipe, spicy, authentic, vegetables, coconut, healthy, dinner