today is easy green curry The recipe is a lighter version of the coconut milk curry I love ordering at my local Thai restaurant. Ginger, sweet potato, and kale are tossed in a warm (but not too spicy!) coconut green curry sauce, and the flavors are reminiscent of Thai curries.
Thai green curry paste is the only ingredient you need to make authentic Thai green curry at home.
Green curry paste is a blend of fresh spices, herbs and aromatics such as green chillies, shrimp paste, garlic, shallots, lemongrass, peppercorns, kefir lime and cumin.
Herbal, citrusy and warm.
It has a paste-like consistency that allows you to create authentic Thai recipes in your own kitchen with just a few spoonfuls.
It takes a lot of effort to make curry paste from scratch. Luckily, they are now widely available in the Asian section of nearly any grocery store.
About curry
“Curry” is a general term for vegetables, meat, tofu, seafood, etc. simmered in a spicy sauce. Sauces are often coconut milk or tomato based.
For its basic flavor, curry paste is most often used in Thai curries like coconut curry.Indian curries like potato curry use spicy spices like curry powder and garam masala.
red curry vs green curry
Curry paste comes in several colors in Thailand, but red curry paste is the easiest to find here in the United States. and green curry paste.
Red curry paste and green curry paste are used similarly in cooking, but have very different flavor profiles.
- The red is more chili-forward, strong and spicy (great for massaman curry).
- Greens have more nuanced citrus and herbal notes.
- As you can imagine, the two varieties create two different colored curries. Red is a red curry paste based sauce like Thai chicken curry, green is a green curry coconut milk sauce like this recipe (isn’t the color pretty?). Thailand also has yellow curry.
This curry uses green curry paste, but you can change it to red curry if you like it spicier..
5 star review
“This is the best curry I have ever eaten. I can’t believe I made it! It’s so flavorful, warm and comforting. I just want to sit on the couch with a bowl and a good movie.” It’s also perfect for an easy and delicious Monday dinner.”
— Alexis —
how to make green curry
A favorite nickname for this recipe is “Hurry Up Green Curry” because it’s ready in less than half an hour.
You can swap chickpeas for just about any protein and use just about any vegetable in your produce drawer.
component
- green curry pasteAuthentic green curry flavor with green curry pasteCitrus and herbal flavors with a touch of sweetness and spice. Commercially available paste is OK! You can find it at any well-stocked grocery store, including Kroger, Target, Walmart, and Trader Joe’s. online here.
- gingerA fresh, tangy addition and key ingredient in curry recipes like this one.
- light coconut milkIt helps give body and liquid to curries without compromising flavor. Using light coconut milk can reduce the fat in your cooking.
- ChickpeaYou can make a delicious and satisfying curry with plenty of chickpeas. When it comes to protein, I love making this green curry with chickpeas.
- sweet potatoSweet potato pieces add great sweetness, texture, and health benefits to green curries.
- kaleChopped kale blends seamlessly into green curry and brings plenty of fiber and vitamins.
- broccoliThe addition of another delicious and nutritious green vegetable.
- onionThe second scent lined up with fresh ginger.
- lime juiceAdds brightness and acidity. Finish with a squeeze of lime wedge.
- fish sauceA dash of fish sauce gives the curry an addictive umami flavor and is key to its authentic taste. (Curry does not smell fishy!)
- coconut sugarFor the balance of curry spiciness. Brown sugar works too.
- greek yogurtIt makes for a creamy green curry without excess fat.
- fresh herbsTopped with fresh basil leaves and enjoy.
direction
- Sauté garlic, ginger and onion in a large frying pan over medium heat.
- Mix in the green curry paste.
- Add coconut milk.
- Add sweet potatoes, kale, and chickpeas; Let it simmer until soft.
- Add broccoli;
- Stir in lime juice, fish sauce and sugar. Let it cool for a few minutes, then add the Greek yogurt. fun!
storage tips
- to the storeStore leftovers in an airtight container in the refrigerator for up to 5 days.
- reheatReheat the curry in a dutch oven on the stovetop over medium-low heat.
- To freezeFreeze leftovers in airtight, freezer-safe storage containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
meal plan tips
Chop vegetables up to 1 day in advance and refrigerate in a separate airtight storage container.
What goes well with green curry
Recommended tools for green curry
best dutch oven
Such a beautiful dutch oven is perfect for so many recipes. It’s sturdy and will last a lifetime.
Other Thai recipes
FAQ
Green Chili in Green Chili Paste gives green curry its eponymous hue, plus additional green toppings like kaffir lime leaves, Thai basil leaves, fresh coriander and lime.
If you want spiciness, choose the spiced red curry over the green curry. Coconut milk helps relieve fever.
- 1 tablespoon extra virgin olive oil
- Four cloves garlic Chopped (about 4 teaspoons)
- 2 tablespoon chopped ginger
- 1/2 medium yellow onion chopped (about 1/2 cup) or 1 minced shallot
- Five tablespoon green curry paste (using Thai Kitchen brand)
- 2 can light coconut milk (14 oz can)
- 1 big sweet potato peeled and diced 1/2 inch (about 2 heaping cups)
- 1 bunch kale Remove stems, discard, and coarsely chop (about 4 packs loose cups)
- 1 can reduced salt chickpeas (15 oz), rinse and drain
- 1 small head broccoli cut into florets (about 3 cups)
- 2 tablespoon fresh lime juice From about 1 lime
- 1 tablespoon fish sauce To make vegan, swap out soy sauce or coconut aminos
- 1/2 tablespoon coconut sugar or brown sugar
- 1/2 cup fat-free plain greek yogurt To make it vegan, swap out soy milk or coconut milk-based yogurt, or simply omit it.
- cooked brown rice for serving
- chopped fresh basil for serving
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Heat a Dutch oven, large pot, or deep skillet over medium heat. When hot, add olive oil, garlic, ginger and onion. Cook, stirring frequently, for 3 to 4 minutes or until onions are translucent.
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Add curry paste and mix. Cook for 1 minute, until fragrant.
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Add coconut milk. Stir until the sauce is smooth.
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Add sweet potatoes, kale, and chickpeas; Increase the heat to medium and bring to a simmer.
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Cook for 5 minutes until the sweet potatoes are slightly tender and still slightly chewy, then add the broccoli. Cook for an additional 3 to 5 minutes until the broccoli is bright green and tender.
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Stir in lime juice, fish sauce and coconut sugar.
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Remove from heat and let cool for 3 minutes (this will keep the yogurt from curdling and give the flavors a little more time to mix). Serve with warm rice and fresh basil.
- store: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- reheat: Reheat the curry in a dutch oven on the stove over medium-low heat.
- To freeze: Freeze leftovers in airtight, freezer-safe storage containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- If the recipe needs to be gluten-free and vegan, use gluten-free tamari instead of fish sauce (if gluten-free is not an issue, soy sauce can be substituted).
Serving: 1(of 4), about 1 3/4 cups curry and 1/2 prepared brown ricecalorie: 463kcalcarbohydrates: 54gprotein: 15gobesity: twenty onegsaturated fat: 14gTrans fat: 1gcholesterol: 1mgpotassium: 1045mgfiber: Tengsugar: 8gVitamin A: 19529IUVitamin C: 149mgcalcium: 260mgiron: Fourmg
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