Loading...
A vibrant and aromatic curry that's surprisingly easy to make at home. Juicy shrimp and crisp-tender vegetables swim in a creamy, spicy-sweet coconut milk broth. Better than takeout and ready in under 30 minutes!
For 4 servings
Prepare the coconut milk. Without shaking the can, open it and scoop out the thick cream from the top into a bowl. Set aside the remaining thin coconut water in the can.
Heat the coconut oil in a large skillet or wok over medium heat. Add the thick coconut cream you scooped out and cook, stirring, for 2-3 minutes until it bubbles and the oil starts to separate. This is called 'cracking' the coconut milk and is key to a fragrant curry.
Add the green curry paste and stir-fry for 1-2 minutes until it's very aromatic. Continuously stir to prevent it from burning.
Slowly pour in the reserved thin coconut water from the can, stirring to combine with the paste. Add the fish sauce, palm sugar, and torn kaffir lime leaves. Bring to a gentle simmer and cook for 5 minutes to let the flavors meld.
Add the sliced red bell pepper and zucchini. Continue to simmer for 4-5 minutes, until the vegetables are crisp-tender. Avoid overcooking them; they should still have a slight bite.
Add the shrimp to the curry and cook for 2-3 minutes, stirring gently, just until they turn pink and opaque. Do not overcook, as they will become tough.
Remove the skillet from the heat. Stir in the fresh lime juice and Thai basil leaves. The residual heat will wilt the basil perfectly.
A fragrant and creamy Thai green curry loaded with fresh vegetables and firm tofu, simmered in a rich coconut milk broth. This vibrant, aromatic, and satisfying one-pot meal brings the authentic flavors of Thailand right to your kitchen in under an hour.
Classic street food flavors of sweet, sour, and savory come together in this quick stir-fry. Tender shrimp, chewy rice noodles, and a tangy tamarind sauce, all topped with crunchy peanuts. A restaurant favorite you can make at home in under 35 minutes!
This beloved Thai street food classic features wide, chewy rice noodles stir-fried with tender chicken and crisp Chinese broccoli in a savory, slightly sweet soy sauce. A satisfying and flavorful one-pan meal that comes together in under 30 minutes.
Classic stir-fried rice noodles with tender chicken, crunchy peanuts, and a signature sweet and tangy sauce. This beloved street food classic is surprisingly easy to make at home for a quick weeknight dinner.
A vibrant and aromatic curry that's surprisingly easy to make at home. Juicy shrimp and crisp-tender vegetables swim in a creamy, spicy-sweet coconut milk broth. Better than takeout and ready in under 30 minutes!
This thai recipe takes 30 minutes to prepare and yields 4 servings. At 408.1 calories per serving with 27.79g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Taste and adjust the seasoning if needed. It may need more fish sauce for saltiness, lime juice for acidity, or a pinch more sugar for sweetness. Remove the kaffir lime leaves. Serve immediately over steamed jasmine rice, garnished with sliced red chili if desired.
Replace the shrimp with 1 lb of thinly sliced chicken breast, boneless chicken thighs, or firm tofu. Adjust cooking time accordingly.
Incorporate other vegetables like bamboo shoots, baby corn, snow peas, or Thai eggplant. Add them along with the bell pepper.
Use firm tofu instead of shrimp, and replace the fish sauce with an equal amount of soy sauce or a vegan fish sauce alternative.
For an even creamier and richer curry, use a can of coconut cream instead of coconut milk.
The capsaicin found in the green chilies of the curry paste can provide a temporary boost to your metabolism.
Shrimp is an excellent source of high-quality, lean protein, which is essential for muscle building, repair, and overall body function.
Coconut milk contains medium-chain triglycerides (MCTs), a type of fat that is more easily converted into energy by the body.
The herbs and spices in authentic green curry paste, such as galangal, lemongrass, and kaffir lime, are loaded with antioxidants that help fight free radicals.
This recipe contains approximately 510 calories per serving, not including the rice. The final count can vary based on the specific brands of coconut milk and curry paste used.
It can be part of a healthy diet. It's packed with vegetables and lean protein from shrimp. However, it is high in saturated fat due to the full-fat coconut milk. You can use light coconut milk to reduce fat and calories, but this will affect the flavor and creaminess.
Yes, easily! Substitute the shrimp with 1 lb of cubed firm tofu or chickpeas. Replace the fish sauce with an equal amount of soy sauce, tamari, or a vegan fish sauce alternative.
The main difference is the type of chili used in the paste. Green curry is made with fresh green chilies and is typically the spiciest and most herbaceous. Red curry uses dried red chilies and is rich and aromatic. Yellow curry is milder, with turmeric and other spices giving it a golden color and sweeter flavor.
To thicken the curry, let it simmer uncovered for a few extra minutes to reduce the liquid. To make it thinner, simply stir in a few tablespoons of water or vegetable broth until it reaches your desired consistency.
The classic pairing is steamed jasmine rice, which perfectly soaks up the delicious sauce. You can also serve it with rice noodles or quinoa for a different twist.