.svg)
Sign Up for new Healthy Recipes
Introduction
Thai green curry traces its roots back to the ancient Siamese kingdom, where it was a mainstay in the royal courts. This exquisite dish showcases the quintessential flavors of Thai cuisine, where the careful balance of fresh herbs and spices create a symphony of tastes. Traditionally prepared in a mortar and pestle to release the full aroma of the ingredients, the green curry paste is the heart of this dish, with each family or region boasting their own treasured recipe passed down through generations. Served alongside fragrant jasmine rice, this curry is a beloved comfort food in Thailand, often enjoyed during festive occasions or as a simple yet satisfying meal.
Ingredients
• 1 pound boneless, skinless chicken breasts or extra-firm tofu, cut into 1-inch chunks
• 1 (13.5 oz) can coconut milk
• 2-3 tablespoons green curry paste (Thai brand recommended, such as Mae Ploy or Thai Kitchen)
• 2 cups sliced bamboo shoots, drained
• 1 red bell pepper, sliced
• 1 cup sliced mushrooms (such as cremini or oyster)
• 2 tablespoons fish sauce (or soy sauce for vegetarian/vegan option)
• 1 tablespoon brown sugar
• 1 tablespoon fresh lime juice
• 1/2 cup fresh basil leaves
• 2 tablespoons vegetable oil
• 2 stalks lemongrass, trimmed and bruised with the back of a knife
• 2-inch piece galangal, peeled and sliced
• 4-5 kaffir lime leaves, torn into pieces (or substitute with grated lime zest)
• 2 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
Step 1:
Prepare the ingredients: Cut the chicken (or extra-firm tofu) into 1-inch chunks, slice the bamboo shoots, bell pepper, and mushrooms. Mince the garlic, and bruise the lemongrass stalks with the back of a knife. Peel and slice the galangal, and tear the kaffir lime leaves into pieces.
Step 2:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the minced garlic, bruised lemongrass, sliced galangal, and torn kaffir lime leaves. Cook for 1-2 minutes, stirring frequently, until fragrant.
Step 3:
Add the green curry paste to the pot and cook for 1-2 minutes, stirring constantly, until fragrant.
Step 4:
Pour in the coconut milk and stir to combine with the curry paste. Bring the mixture to a gentle simmer.
Step 5:
Add the chicken (or tofu) chunks, sliced bamboo shoots, bell pepper, and mushrooms to the pot. Season with fish sauce (or soy sauce), brown sugar, and lime juice. Stir to combine.
Step 6:
Simmer the curry for 20-25 minutes, stirring occasionally, until the chicken (or tofu) is cooked through and the vegetables are tender but still crisp.
Step 7:
Remove the lemongrass stalks and galangal slices from the curry. Taste and adjust seasoning with salt, pepper, or additional lime juice if desired.
Step 8:
Stir in the fresh basil leaves just before serving.
Q: Can I use a different type of curry paste?
A: While you can use other types of curry paste, such as red or yellow, Thai green curry paste is specifically called for in this recipe and will provide the authentic flavor profile.
Q: Can I substitute regular limes for kaffir lime leaves?
A: Kaffir lime leaves have a unique flavor that cannot be replicated by regular limes. If unavailable, you can substitute with grated lime zest, but the flavor will be slightly different.
Q: Is this recipe spicy?
A: The level of spiciness can be adjusted by using more or less green curry paste. Thai green curry paste typically has a moderate level of heat, but you can adjust it to your personal preference.
• For a vegetarian or vegan option, substitute tofu for chicken.
• The green curry paste is a key ingredient and contributes significantly to the flavor profile. Use a high-quality Thai brand for best results.
• Adjust the amount of curry paste to your desired level of spiciness.
• Kaffir lime leaves provide a unique and essential flavor. If unavailable, substitute with grated lime zest.
• Galangal can be substituted with ginger if unavailable, but the flavor will be slightly different.
• For a creamier texture, use full-fat coconut milk.
• Serve over steamed jasmine rice or cauliflower rice for a low-carb option.
• Be cautious with fish sauce or soy sauce as they are high in sodium.
• This recipe is dairy-free and gluten-free, but check individual ingredient labels for allergens.
Serve the Thai green curry hot over steamed jasmine rice or cauliflower rice for a low-carb option.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Prepare all the ingredients beforehand to ensure a smooth cooking process. The curry can simmer while you cook the rice or prepare any side dishes.
- Use a high-quality Thai green curry paste for the best flavor. Adjust the amount to suit your desired spice level.
- Don't skip the kaffir lime leaves or galangal, as they contribute essential flavors to the dish.
- For a thicker or creamier curry, add a few tablespoons of coconut cream or coconut milk at the end.
For a vegetarian or vegan version, substitute tofu for chicken. For a creamy variation, add a few tablespoons of coconut cream or coconut milk at the end.
This Thai green curry pairs well with steamed jasmine rice or cauliflower rice for a low-carb option. A crisp salad or roasted vegetables would also make a refreshing side dish.
This dish can be enjoyed year-round, but the fresh ingredients may be more readily available and affordable during the spring and summer months.
This recipe does not contain any dairy or gluten, but it does contain coconut, fish sauce (or soy sauce), and potentially shellfish (depending on the brand of curry paste used). Check individual ingredient labels for any additional allergens.
