Thai Green Curry

This Thai Green Curry is full of fresh vegetables and has so much flavor! This recipe has a lower fat and calorie content compared to a typical restaurant dish, so you can enjoy it guilt-free. Continue reading to learn how this recipe can easily be adjusted from very spicy to mild depending on your personal tastes.The curry calls for a lot of ingredients, but the preparation is simple and the cook time is quick, especially if you have a good-sized wok.

Mild vs Spicy:

Since we like to make our curry on the spicy side, I usually add one and a half chopped Serrano pepper or 3 Thai chili peppers depending on what I can find at the grocery store. To make a mild curry, simply omit all pepper. For a little spice or if you are unsure of the level of heat you prefer in this dish, try using anywhere from 1/2 to 1 Serrano pepper or 1 Thai chili pepper.

An assortment of chopped onions, peppers, garlic, ginger, and yellow squash.

Details:

This recipe calls for coconut milk but we also use chicken stock. The reason for this is to help counteract the high-fat content in the coconut milk and allow for a lower calorie meal than your average restaurant curry. I don’t add any sugar to this recipe because I’ve found that the curry is pretty sweet on its own. I sometimes add a few extra vegetables to my curry like white onion and yellow squash, but please know that these are not your typical ingredients in Thai Green Curry. I hope you will incorporate your own favorite ingredients and tailor this recipe to fit your needs.

Regular Version

With yellow squash and white onion added

Tips for Rice:

This curry is great over sticky white rice. To get your rice to have a sticky texture, try letting the rice sit submerged in the water for at least 30 minutes before cooking. When I make my rice, I place 1.5 cups rice in 3 cups water and let it sit in my rice cooker for 30 minutes before turning it on to cook.

Ingredients: (Makes approx. 4 servings)

• 4 tablespoon olive oil
• 1 tablespoon soy sauce
• 1/4 teaspoon fish sauce
• 1 tablespoon all-purpose flour
• 1 lb skinless, boneless chicken breast, sliced into 1″ pieces
• 2 tablespoons green curry paste
• 3/4 cup canned coconut milk
• 3/4 cup chicken stock
• 1 bunch green onion chopped
• 1/8 cup fresh cilantro, chopped
• 4 cloves fresh garlic, chopped
• 2 tablespoons fresh ginger root, shredded or finely chopped
• 1 Serrano or Thai chili pepper chopped

Optional Ingredients:

• chopped yellow squash
• 1/3 white onion, chopped
• lime (for garnish)
• extra cilantro (for garnish)

Instructions:

1. Cook Chicken: Add chicken to wok or skillet along with 2 tablespoons olive oil. Sprinkle 1 tablespoon all-purpose flour over chicken, and cook on high. Add 1/4 teaspoon fish sauce and 1/2 tablespoon soy sauce while stirring chicken. When chicken is fully cooked, remove from wok and set aside.
2. Cook Curry Paste and Veggies: Place 2 tablespoons green curry paste in the wok and stir on medium for about 1 min. Keeping the burner on medium heat, add 2 tablespoons olive oil and all vegetables. Cook veggies for 3-5 minutes
3. Add Coconut Milk and Chicken Stock: Add 3/4 cup coconut milk and 3/4 cups chicken stock to the wok full of veggies. Let contents simmer for 3-5 minutes, gently stirring. Add in chicken and cook for another 3 minutes, or until mixture has slightly thickened.

Now your Thai Green Curry is ready to serve! This mixture over some steamed rice is so fragrant and fresh!

Delicious!

I love finding recipes where I can incorporate ginger root, garlic, and cilantro. There’s something about eating fresh vegetables that makes me feel like I’m taking care of my body and gaining immunity. It’s also very helpful to have a spouse who loves Thai food and anything that’s spicy. I have found that Thai green curry keeps well for 2 days max stored in the refrigerator. Do know that the longer the mixture sits, the spicier it gets!

Be on the lookout for more health-conscious recipes from Nutshellortwo.