Introduction
Oh, friends, do you ever get those cravings for something vibrant, something a little bit exotic, but also something that won’t keep you in the kitchen all night? I know I do! And when that craving hits, my go-to, absolute favorite, is a delicious bowl of Thai Green Curry. It’s like a warm hug in a bowl, bursting with flavor, and the best part? It’s shockingly simple to whip up, even on a busy weeknight. Seriously, you’re going to love how easily this comes together!
Why You’ll Love This Recipe
- Fast: Ready in under 30 minutes, perfect for those “what’s for dinner?” moments.
- Easy: Minimal chopping and straightforward steps make this a beginner-friendly delight.
- Giftable: Imagine making a big batch and portioning it into pretty containers for friends. They’ll be so impressed!
- Crowd-pleasing: The creamy coconut milk and fragrant curry paste are a hit with everyone, from picky eaters to seasoned foodies.
Ingredients
Gathering your ingredients is the first step to curry happiness! Here’s what you’ll need:
- 250 ml Coconut milk: The creamy, dreamy base of our curry. Full-fat is best for richness!
- 2-3 tbsp Thai green curry paste: This is where all the magic happens! Start with 2 tablespoons and add more if you like it spicy.
- ½ Red bell pepper, medium: For a pop of color and sweetness.
- ½ Green bell pepper, medium: Adds a nice, slightly grassy flavor.
- 1 cup Mini eggplant: These little guys soak up all the delicious curry flavor.
- 1 cup Mushrooms: Your favorite kind will work wonderfully here – shiitake or cremini are fantastic.
- ½ Broccoli, medium sized: For a bit of healthy green goodness and lovely texture.
- 5-6 Thai basil leaves: For garnish. The unique aroma is the perfect finishing touch. If you can’t find Thai basil, regular basil will do in a pinch, though it’s not quite the same.
- ½ cup Green peas: Either fresh or frozen peas add a lovely sweetness and color.
How to Make It
Alright, let’s get cooking! You’ve got this.
- Prep your veggies: This is the most hands-on part! Slice your bell peppers into strips, quarter or halve those cute mini eggplants, clean and slice your mushrooms, and cut your broccoli into bite-sized florets. Having everything ready makes the rest a breeze.
- Warm up the coconut milk: Pour your coconut milk into a pot or wok over medium heat. Let it warm gently, but don’t let it boil vigorously just yet.
- Add the curry paste: Now, dollop in your Thai green curry paste. Stir it into the coconut milk until everything is beautifully combined. You’ll start to smell that amazing aroma – that’s the curry paste blooming in the warm milk!
- Soften the first veggies: Toss in your prepared mini eggplant and bell peppers. Let them simmer in the fragrant coconut milk mixture for about 5-7 minutes. You want them to start getting tender, but still have a little bite.
- Add the rest of the veggies: Now, add your mushrooms, broccoli florets, and green peas. Continue to simmer for another 5-7 minutes. You’re looking for your vegetables to be tender-crisp – no one wants mushy veggies!
- Taste and adjust: This is my favorite part! Grab a spoon and give it a taste. Does it need a pinch more curry paste for heat? A tiny splash of soy sauce or a squeeze of lime for brightness? Go ahead and make it perfect for your palate.
- Serve it up: Ladle your glorious Thai Green Curry into bowls. Scatter those fresh Thai basil leaves on top for a fragrant, beautiful finish. Serve it piping hot, maybe with some fluffy jasmine rice on the side. Enjoy!
Substitutions & Additions
This recipe is a fantastic starting point, but it’s also super forgiving! Here are some ideas to make it your own:
- Protein Power: Add cooked chicken, shrimp, firm tofu, or chickpeas for a heartier meal. Toss them in during the last few minutes of cooking, just to heat them through.
- More Veggies: Feel free to add snap peas, zucchini, bok choy, or spinach. Just be mindful of cooking times – add quicker-cooking veggies later.
- Spice Level: If you love it fiery, add another tablespoon of curry paste, or even a fresh chili pepper sliced thinly. For a milder version, use less paste and rely on the coconut milk for creaminess.
- Flavor Boost: A splash of fish sauce or soy sauce can add depth. A squeeze of fresh lime juice right before serving brightens everything up beautifully.
Tips for Success
A few little tricks to ensure your curry is absolutely perfect:
- Use good quality curry paste: This is the flavor backbone! A good brand makes a big difference.
- Don’t rush the blooming: Letting the curry paste cook in the coconut milk for a minute or two before adding veggies helps release its full aroma and flavor.
- Chop veggies uniformly: This helps them cook evenly, so you don’t have some mushy and some still crunchy.
- Prep ahead: Chop all your vegetables earlier in the day or the night before. Store them in airtight containers in the fridge. That way, dinner prep is just a matter of minutes!
How to Store It
Leftovers are the best! Store your cooled Thai Green Curry in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. The flavors often meld and deepen even more overnight, making it even tastier!
FAQs
Can I make this recipe vegan?
Absolutely! Just ensure your green curry paste is vegan (most are, but it’s always good to check the label). Serve it as is, or with plant-based protein like tofu or chickpeas.
What kind of coconut milk should I use?
Full-fat canned coconut milk is highly recommended for the creamiest and richest flavor. Light coconut milk will work, but the curry will be less rich.
How spicy is Thai Green Curry?
The spice level can vary significantly depending on the brand of curry paste you use. Start with the recommended amount and taste as you go. You can always add more paste, but you can’t take it away!
The Easiest Thai Green Curry
A vibrant, exotic, and surprisingly simple Thai Green Curry that's perfect for busy weeknights. Bursting with flavor and easily customizable.
Equipment
- Pot or Wok
- Knife
- Cutting board
- Spoon
- bowls
Ingredients
Main ingredients
- 250 ml Coconut milk Full-fat is best for richness!
- 2 tbsp Thai green curry paste Start with 2 tablespoons and add more if you like it spicy.
- 0.5 medium Red bell pepper For a pop of color and sweetness.
- 0.5 medium Green bell pepper Adds a nice, slightly grassy flavor.
- 1 cup Mini eggplant These little guys soak up all the delicious curry flavor.
- 1 cup Mushrooms Your favorite kind will work wonderfully here – shiitake or cremini are fantastic.
- 0.5 medium sized Broccoli For a bit of healthy green goodness and lovely texture.
- 5 leaves Thai basil For garnish. If you can't find Thai basil, regular basil will do in a pinch, though it's not quite the same.
- 0.5 cup Green peas Either fresh or frozen peas add a lovely sweetness and color.
Instructions
- Prep your veggies: Slice your bell peppers into strips, quarter or halve those cute mini eggplants, clean and slice your mushrooms, and cut your broccoli into bite-sized florets. Having everything ready makes the rest a breeze.
- Warm up the coconut milk: Pour your coconut milk into a pot or wok over medium heat. Let it warm gently, but don't let it boil vigorously just yet.
- Add the curry paste: Dollop in your Thai green curry paste. Stir it into the coconut milk until everything is beautifully combined. You’ll start to smell that amazing aroma – that’s the curry paste blooming in the warm milk!
- Soften the first veggies: Toss in your prepared mini eggplant and bell peppers. Let them simmer in the fragrant coconut milk mixture for about 5-7 minutes. You want them to start getting tender, but still have a little bite.
- Add the rest of the veggies: Add your mushrooms, broccoli florets, and green peas. Continue to simmer for another 5-7 minutes. You're looking for your vegetables to be tender-crisp – no one wants mushy veggies!
- Taste and adjust: Give it a taste. Does it need a pinch more curry paste for heat? A tiny splash of soy sauce or a squeeze of lime for brightness? Go ahead and make it perfect for your palate.
- Serve it up: Ladle your glorious Thai Green Curry into bowls. Scatter those fresh Thai basil leaves on top for a fragrant, beautiful finish. Serve it piping hot, maybe with some fluffy jasmine rice on the side. Enjoy!
Notes
This recipe is a fantastic starting point, but it's also super forgiving! Feel free to add protein like chicken, shrimp, tofu, or chickpeas, or more vegetables like snap peas, zucchini, bok choy, or spinach. Adjust spice level to your preference and consider adding fish sauce or soy sauce for depth, and lime juice for brightness.