Thai Green Curry

Thai Green Curry

This curry is ready in under 30 mins and loaded with so many vegetables.

It has all the rich, fragrant flavours you'll love-lime leaves, thai basil and creamy coconut goodness.

If you make these, do remember to tag me @Kanikas_Kitchen. I would like to see what you create!

About Me

I am Kanika and thanks for stopping by.

As you browse through, you will find recipes that are quick to make, achievable, healthy and made with simple and low cost ingredients and more importantly that, you will love to cook!

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Ingredients

  • 4 – 6 tablespoons Thai Green Curry Paste (Maesri brand preferred)
  • 2 large garlic cloves, minced
  • 2 teaspoons fresh ginger, finely grated
  • 1 tablespoon lemongrass paste
  • 1 tablespoon vegetable oil
  • 1 cup (250ml) vegetable broth
  • 400 g (14 oz) full-fat coconut milk
  • 2 teaspoons fish sauce (adjust to taste)
  • 2 teaspoons white sugar (adjust to taste)
  • 6-8  kaffir lime leaves, torn in half
  • 2 cups sliced vegetables (a mix of carrots, zucchini, broccoli, asparagus, snow peas, and bamboo shoots - fresh or frozen stir-fry mix)
  • 16 Thai basil leaves
  • Juice of 1/2 lime, to taste
  • Optional Garnishes: Crispy fried Asian shallots, fresh Thai basil or cilantro (coriander)
  • To Serve: Jasmine rice

Method

  1. Heat vegetable oil in a heavy-based skillet or pot over medium-high heat.
  2. Add the Thai green curry paste (along with minced garlic, grated ginger, and lemongrass paste, if using fresh) and cook for 2 to 3 minutes, stirring constantly, until fragrant and the paste starts to slightly dry out. 
  3. Pour in the chicken or vegetable broth and coconut milk. Stir well to dissolve the curry paste into the liquid.
  4. Add 1 teaspoon of fish sauce and 1 teaspoon of sugar. If you are not using fish sauce, add 1/8 teaspoon of salt. You will adjust these seasonings later.
  5. Tear the kaffir lime leaves in half and add them to the curry. Bring the mixture to a gentle simmer.
  6. Add the sliced chicken thigh to the simmering curry.
  7. Stir well, then reduce the heat to medium so the curry is bubbling gently. Cook for a few minutes until the chicken is cooked through.
  8. Add the sliced vegetables to the curry and cook for a few more minutes until they are tender-crisp.
  9. Avoid overcooking the vegetables so they retain some texture and colour.
  10. Taste the curry sauce. Add more fish sauce or salt for saltiness, and more sugar for sweetness, according to your preference.
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