Thai Green Curry Recipe

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The most flavorful Thai Green Curry Recipe to make for your family and friends at your next dinner party is here. 

I eat lots of veggies and legumes throughout the week. One of my favorite ways to switch things up is by using flavorful sauces and keeping a variety of spices on hand in the pantry. FYI, I recently detailed my entire pantry staples and provided tips on making your fresh produce last longer in a blog post. Click here to check it out. 

I’m new to eating Thai green curry. Now, I’m hooked. There is something about the combination of spices together that go so well together. Some of my favorite ingredients in this recipe include adding my favorite vegetables. I love adding roasting vegetables. It’s a great recipe to make when you have fresh vegetables that are about too bad or just any other night of the week. Additionally, you can make a batch and freeze the rest for later. I do this all the time. 

Ingredients for Thai Green Curry

• 1 tablespoon oil of your choice
• 4–5 tablespoons Thai Green Curry Paste
• 1 13.5 oz can full-fat coconut milk
• 1 tablespoon maple syrup OR coconut sugar
• 3 cups mixed vegetables, chopped (such as peppers, broccoli, cauliflower, and/or eggplant).

What makes a good Thai green curry Recipe

• Curry Broth: A good curry broth consists of a high-quality Thai green curry paste, full-fat coconut milk, and sweetness. If you have the time you can make your own Thai green curry paste, freeze and save for later. Or, you can purchase a store-bought paste. For this recipe, I used Mekhala Organic Green Curry Paste as I’m typically short on time. 
• Fresh Vegetables: Traditional Thai Green Curry oftentimes includes a mixture of bell peppers and eggplant. I like to keep it simple and use whatever veggies I have on hand. Also, this allows you to make the recipe your own.

What I like most about mekhala organic green curry paste

Mekhala green curry paste is made in Chiang Mai, Thailand using ingredients that are sourced from local farmers. If you don’t see it at your local grocery store, you can easily find it online, like Amazon. 

How to make Thai Green Curry

1. In a pan over medium heat, add the grapeseed oil (sub with coconut cream or water, if avoiding oil). Add in the Thai green curry paste; fry the paste for 1.5 minutes. This will help bring out the flavors.
2. Add the coconut milk and maple syrup (sub for coconut sugar) to the pan and mix until combined well. Stir in your vegetables and bring the heat to high. Once the curry mixture starts to bubble, reduce the heat to low and let it simmer, covered, for 20 minutes, until the vegetables are tender. 
3. Serve with cooked wild rice and quinoa or white rice. Enjoy!!

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• EASY CHANA MASALA
• LENTIL SOUP
• MUSHROOM STEW