Thai Green Curry Recipe - how to make - quick and easy - The Happy Pear

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while evaporated milk offers a creamy texture.

green curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade paste can control ingredients, while red paste is often more accessible.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a plant-based alternative, while pork can be less expensive.

bamboo shoots

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Zucchini is lower in calories and canned mushrooms are budget-friendly.

Roughly chop a thumb-sized piece of ginger.

Take the skin off three cloves of garlic.

Chop two green chilies in half and remove the seeds.

Add the stalks from basil leaves to the blender.

Add one tablespoon of cumin seeds and one tablespoon of coriander seeds to the blender.

Add one tablespoon of honey (or maple syrup) to the blender.

Squeeze the juice of two limes into the blender.

Pour in four tablespoons of tamari (or soy sauce) into the blender.

Add a bit of coconut milk to the blender to help blend the paste.

Blend all ingredients until a smooth paste forms.

Chop two scallions finely, reserving two for garnish.

Chop a red pepper into thin strips.

Chop broccoli into small bite-sized florets.

Heat two tablespoons of oil in a pan until hot.

Add all the chopped vegetables to the pan and sauté for a couple of minutes until they start to soften.

Add the curry paste to the sautéed vegetables and mix well to infuse the flavors.

Pour in the remaining coconut milk to create the sauce.

Cook everything together for about 15 minutes until the vegetables are tender.

Crush toasted cashews in your hands and sprinkle them over the dish.

Chop the reserved scallions at an angle for garnish.

Add basil leaves to the dish before serving.

Serve hot with rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens