Are you a curry enthusiast? I find curries to be an excellent means to explore international flavors and attempt a novel dish. However, they can also be an intimidating meal to prepare, especially given the vast array of different types. This Thai green curry recipe will serve as an ideal introduction to the world of curry if you’re new to it, or offer you a scrumptious new vegetarian curry if you’re already a fan!
Here’s a peek at the ingredients you’ll utilize in this Thai curry recipe…
What Is Curry?
Although most people associate curry with Indian cuisine, its scope is actually much broader. “Curry” was a word coined by the British in the 19th century when India was still a British colony. It is, in fact, an Anglicized version of “kari”, a Tamil word meaning “sauce”.
Today, it is employed to describe any saucy dish, whether it involves meat, vegetables, or fish, from predominantly South Asian countries such as India, Indonesia, Malaysia, Sri Lanka, and Thailand. Curries are undoubtedly an international delicacy!
Red vs. Green Curry
Given the extensive nature of what curries encompass, there are few strict and fast rules regarding their preparation. One aspect you’ll notice, though, is that Indian curries typically employ only dried spices, such as the beneficial and rich turmeric, garam masala, and the ubiquitous curry powder (an ingredient you’re not likely to encounter in India, as it’s essentially a combination of traditional Indian spices!).
Thai curries, on the other hand, frequently utilize curry pastes rather than powder to impart flavor and fragrance. The two most common are red and green, although specialty stores might also offer yellow curry paste. Both curry pastes typically incorporate lemongrass, ginger, kefir lime leaves, cilantro, cumin, and turmeric all mixed together.
The principal distinction between red and green curry paste lies in the level of spiciness. Surprisingly, the red chilies in red curry paste aren’t overly spicy; it’s actually green curry that packs a more potent punch! Yellow is the mildest of them all.
How to Make Thai Green Curry
Let’s commence this vegetarian Thai curry recipe! Begin by cooking the brown rice as per the package instructions.
Then, in a large saucepan or wok, add the coconut oil and vegetables over medium-high heat. Coconut oil is one of my favorite oils for cooking, not only because it is replete with healthy fats but also because it withstands high temperatures well.
Sauté the veggies for 8–10 minutes until they have softened. This curry delivers a powerful nutritional punch. Broccoli helps prevent cancer and fortifies bones, while mushrooms enhance immunity. Bell peppers are rich in vitamin C, and carrots are an outstanding source of vitamin A, which is crucial for maintaining healthy vision.
Reduce the heat and incorporate coconut milk, green curry paste, and ground ginger. Stir the ingredients into the vegetables until thoroughly combined, then cover the mixture and allow it to simmer for 30 minutes.
Coconut milk is a common addition in Thai curries, making it more soupy compared to Indian curries, which tend to have thicker sauces. I’ve utilized green curry paste in this recipe; it adds a pleasant amount of heat without being overly overwhelming. If you prefer a milder curry, you could substitute red curry paste instead.
After 30 minutes, add the rice to a serving bowl and top with the veggie Thai curry recipe. Garnish with green onions and cilantro and serve!
Inspired to create other Thai dishes? First, make this Thai iced tea to accompany this Thai curry, then try these delectable recipes:
Tom Kha Gai
Soba Noodles Recipe with Turmeric Thai Sauce
Thai Curry Kelp Noodles
Thai Coconut Soup
Thai Chili Sauce
Thai Spring Rolls
Thai Chicken Stir Fry
Thai Green Curry Recipe
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Author: Dr. Josh Axe
Total Time: 40 minutes
Yield: 4 (1x)
Diet: Vegetarian
Description
Whether or not you’ve ever prepared Thai curry before, this Thai green curry is a classic blend of nutrition-rich vegetables with coconut milk and green curry paste. It’s delicious as a vegetarian dish, but you can add chicken breast if you desire more protein.
Ingredients
1 cup uncooked sprouted brown rice
2½ teaspoons coconut oil
1 cup broccoli, chopped
1 carrot, thinly sliced
1 shallot, chopped
1 bell pepper of any color, stem and seeds removed, sliced
1 cup snow peas
½ cup mushrooms
½ cup red cabbage, chopped
¼ cup peas
one 13.5-ounce can full-fat coconut milk
¼ teaspoon sea salt
1–1½ tablespoons green curry paste
1½ teaspoon ground ginger
Instructions
Cook rice according to package instructions.
In a large saucepan or wok, over medium-high heat, add in coconut oil and veggies.
Sauté for 8–10 minutes.
Reduce heat to medium-low then add in coconut milk, salt, curry paste and ground ginger. Stir until well-combined and allow mixture to simmer for 20 minutes, covered.
In a serving bowl, add rice and vegetable curry. Top with green onions and cilantro.
Prep Time: 10 min
Cook Time: 30 min
Category: Main Dishes
Method: Stovetop
Cuisine: Thai
Nutrition
Serving Size: 1 serving (292g)
Calories: 444
Sugar: 3.9g
Sodium: 177mg (12% DV)
Fat: 25.2g
Saturated Fat: 20.9g
Unsaturated Fat: 2.6g
Trans Fat: 0g
Carbohydrates: 50.1g
Fiber: 5.6g
Protein: 9.4g
Cholesterol: 0mg
