Easy Thai Green Curry Recipe

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Imagine coming home after a long day and craving something warm, comforting, and bursting with flavour. Enter the Easy Thai Green Curry Recipe — a vibrant, creamy dish with fresh vegetables and aromatic spices. This Thai classic has become a global favourite for its perfect balance of spicy, sweet, and savoury notes. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe promises a delightful culinary experience.

Why You’ll Love This Recipe

Quick and Easy: Ready in just 35 minutes, it’s perfect for busy weeknights.
Customizable: Use your favourite vegetables or protein to make it your own.
Authentic Flavor: A restaurant-quality dish you can create at home.
Healthy: Packed with fresh vegetables and lean protein.
Budget-Friendly: Made with pantry staples and fresh ingredients.

Nutrition Information (Per Serving)

Serving Size: 1 bowl (with rice)
Calories: 350
Sugar: 6g
Sodium: 780mg
Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
Carbohydrates: 28g
- Fiber: 4g
Protein: 24g
Cholesterol: 65mg

Ingredients

2 tablespoons vegetable oil
2 tablespoons green curry paste
1 can (13.5 oz) coconut milk
1 cup chicken stock
1 pound boneless, skinless chicken thighs, sliced
1 cup broccoli florets
1 red bell pepper, thinly sliced
1 zucchini, sliced into half-moons
2 tablespoons fish sauce
1 tablespoon sugar
1 cup fresh basil leaves
1 lime, cut into wedges
Cooked jasmine rice for serving

Ingredients and Substitutions

Green Curry Paste is the heart of the dish. If you prefer less spice, use a mild curry paste or reduce the amount.
Coconut Milk: Adds creaminess. For a lighter version, use light coconut milk.
Chicken Thighs: Juicy and flavorful. You can substitute it with chicken breasts, shrimp, or tofu.
Fish Sauce: Enhances the umami flavour. Soy sauce can be used as a vegetarian alternative.
Fresh Basil adds a fresh, herby note. Thai basil is ideal, but regular basil works, too.

How to Make Easy Thai Green Curry Recipe (Step-by-Step)

Prepare ingredients: Slice chicken and vegetables, and measure the curry paste and coconut milk.
Cook Curry Paste: Heat oil in a skillet, then sauté the green curry paste to release its aroma.
Combine Liquids: Stir in coconut milk and chicken stock to create the curry base.
Cook Chicken: Add chicken slices and simmer until tender.
Add Vegetables: Toss in broccoli, bell pepper, and zucchini. Simmer until cooked but crisp.
Season: Stir in fish sauce, sugar, and fresh basil for the final flavour touch.
Serve: Spoon the curry over jasmine rice and garnish with lime wedges.

Expert Tips for Success

Balance the Flavors: Adjust fish sauce, sugar, and lime juice to achieve the perfect balance of salty, sweet, and tangy.
Don’t Overcook Vegetables: Keep them slightly crisp for a fresh texture.
Use High-Quality Coconut Milk: This is key to achieving a creamy, rich curry.
Prep Ahead: Chop vegetables and measure ingredients in advance for a seamless cooking process.
Garnish Generously: Fresh basil and lime wedges elevate the flavour.

Variations and Customizations

Vegetarian: Replace chicken with tofu or chickpeas and use vegetable stock.
Seafood: Substitute chicken with shrimp or fish for a seafood twist.
Spicier Version: Add a few slices of Thai chilli for an extra kick.
Low-Carb: Serve with cauliflower rice instead of jasmine rice.
Gluten-Free: Ensure the curry paste and fish sauce are certified gluten-free.

Storage and Reheating Instructions

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm in a skillet over low heat, adding a splash of water or stock to thin the sauce if needed.
Freezing: Freeze in portion-sized containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

Serve alongside steamed jasmine rice or rice noodles.
Pair with a fresh Thai cucumber salad for a refreshing contrast.
Add a side of crispy spring rolls or papaya salad for a complete Thai meal experience.

Frequently Asked Questions (FAQs)

1. Can I make this recipe vegan?
Yes! Substitute chicken with tofu or chickpeas and use vegetable stock and soy sauce instead of fish sauce.

2. Is Thai green curry spicy?
Depending on the curry paste used, it can be spicy. Adjust the amount to control the heat level.

3. Can I make this curry ahead of time?
Absolutely. The flavours deepen as it sits, making it even more delicious the next day.

4. What can I use if I don’t have green curry paste?
You can make your paste or substitute red curry paste, but the flavour will differ slightly.

5. Can I freeze the curry?
Yes, it freezes well. Store in portion-sized containers for easy reheating.

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Conclusion

This Easy Thai Green Curry Recipe is a must-try for anyone who loves bold flavours and simple cooking. With its creamy coconut base and aromatic spices, it’s sure to become a family favourite. So, gather your ingredients and treat yourself to a homemade Thai feast tonight. Happy cooking!