How to make THAI GREEN CURRY with Shelley Craft

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.

Start by chopping your vegetables, making sure they are washed.

Chop carrots, leaving the skin on for nutrients, and cut them in a way that's safe for kids.

Chop zucchini, broccoli, and butternut pumpkin, removing the skin from the pumpkin if it's a small squash.

Keep the chopped vegetables separate as they will be added at different times.

In a family-sized pot, add the coconut cream first, then half a can of coconut milk, warming it until it bubbles on top.

Add 4 tablespoons of green curry paste to the pot with the warmed coconut milk.

Stir the mixture to combine and let it heat up a bit more.

Add the chicken thighs directly into the pot without browning them first, ensuring they stay tender.

Add the chopped vegetables to the pot, starting with the ones that take longer to cook, like carrots and pumpkin.

Stir everything together and let it simmer until the chicken is cooked through and the vegetables are tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens