Thai Green Curry
This recipe is for a versatile, nicely spiced Thai Green Curry that can coat absolutely anything that upper heart desires. In the photo below, I had roasted zucchini, yellow squash, Japanese eggplant and cubed tofu. The curry was spooned around a scoop of sticky white sushi rice.
This Thai Green Curry would be equally happy bathing strips of chicken, beef or pork with broccoli, cauliflower, snap peas, water chestnuts…the options are limitless. Think of this curry as your canvas to build upon. Enjoy!
Thai Green Curry
Servings: 4
Ingredients
- 2 Tbls vegetable oil
- 5 Tbls Thai green curry paste (or one small can if using Maesri brand) I like Maesri or Aroy-D brands
- 2 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 1 Tbls lemongrass paste
- 1 c low-sodium chicken or vegetable broth
- 1 can coconut milk
- 2 tsp fish sauce
- 2 tsp palm sugar or white sugar
- 4-5 c cooked vegetables and/or protein I roasted mine before adding to sauce
- juice of 1/2 lime plus wedges, for serving
- steamed rice for serving
Instructions
- Heat oil in a deep skillet over medium-high heat.
- Add the curry paste, garlic, ginger and lemongrass and cook by stirring it until the elements are combined and the paste appears drier. Around 4 minutes.
- Add the broth and coconut milk and stir to dissolve the curry paste.
- Add the sugar and fish sauce and bring to a simmer.
- Add cooked vegetables and/or protein and bring to a low simmer until the sauce has thickened and everything is heated through, 5-10 minutes.
- Add lime juice and taste for sugar and salt before serving. If you'd like it sweeter add a bit more sugar; saltier, add a bit more fish sauce and a pinch of salt.
Notes
There will be enough curry sauce to generously coat approximately 4-5 cups of cubed vegetables/meat.