This flavorful green curry holds notes of kaffir lime, lemongrass, ginger, garlic, shallots and mild green chilies, all infused into a rich coconut milk broth. Best of all it takes less than thirty minutes to make. Easy and delicious it definitely falls into the comfort-food category. Served over rice (I highly recommend my Coconut Infused Rice or even my Coconut Saffron Rice) and paired with whatever meat, protein or vegetable of your choosing, (I opted to enjoy them with my Thai Chicken Meatballs) you’ll be going back for seconds, I guarantee it.
On a heat scale this curry is mild. There is a little heat to it, but it’s nowhere near intense. But if you prefer something with a little more heat and spice to it, then you’re going to want to check out my Red Thai Curry. Think you can handle the heat? 🌶️🌶️🌶️
Want to watch a quick video to see how easy this dish is to put together? Check it out below!
I’ve been experimenting with these videos so I’d like to ask: Did you enjoy the video? How can we improve it? Let us know!
Here are a few of the reasons why I love this recipe:
- It’s clean-eating and keto friendly
- It comes together in less than 30 minutes
- It’s very simple to make and only uses one pot!
- You can add anything you like to it from meats to vegetables
- It’s delicious on its own or with rice or noodles
- The flavors are intense and rich with just the right amount of spice
- It is a great weeknight comfort food
- Somehow leftovers taste even better the next day!
To make this simple curry we’ll need some sliced sweet peppers, extra light olive oil, fish sauce, lime juice, grated garlic and ginger, spices such as salt, red pepper flakes, lime zest and dried basil, sliced chives to garnish, our main star: Green Curry Paste, coconut milk (use a full fat one since this will help your curry thicken) and broth (feel free to use either vegetable or chicken).
If you’d like to make this recipe vegetarian/vegan-friendly, simply omit the fish sauce and use a vegetable broth!
To a pan we’re going to add our oil, garlic and ginger.
We’ll let it fry and sizzle until aromatic and fragrant (but be careful to not let it burn!)
Next comes our green curry paste. We’re going to quick fry it, but be warned, it will spatter a bit once it hits the oil. Using a deeper pan can prevent this.
To our pan we’ll add in our coconut milk, broth, fish sauce, and spices (salt, red pepper flakes, and dried basil).
Stir or whisk it to combine. If you want a smooth curry you can use an immersion blender to emulsify your curry completely). Bring your curry to a boil and then lower the heat to low. Cover and let it simmer for ten minutes. Be sure to stir it occasionally to incorporate everything.
Add in your sliced peppers, lime juice and lime zest.
If you have any pre-cooked meat, protein or vegetables you’d like to add in you can do so now so that it can sit in our heavenly broth and absorb some of the flavor. I used a few of my Thai Chicken Meatballs for this recipe and, though it’s not a traditional option, they perfectly complemented the flavors of the curry!
With the heat turned off, cover and let your curry rest for 10 minutes.
All that’s left to do now is to plate up and enjoy!
Did you try out this recipe? What did you add to it or serve it with? Leave a comment and let us know!
Easy Green Thai Curry
- 2 tbsp extra light olive oil
- 1 clove garlic (grated)
- 1 tsp ginger (grated)
- 2 tbsp green curry paste
- 15 oz coconut milk
- 1/4 cup chicken bone broth
- 1 tsp dried basil
- 1 tbsp fish sauce
- 1/2 tsp salt
- pinch red pepper flakes
- 1 tsp lime zest (optional)
- 1 tbsp lime juice (optional)
- 1/4 cup sweet pepper (cut into strips)
- cilantro/chives (to garnish)
- Add the oil to a skillet and heat on med-high. Fry the garlic and ginger for 30 seconds.
- *If using any meat or protein such as bite-sized pieces of chicken or beef (for this recipe I recommend using 1 lb of meat), add it to the pot and continue to fry until the meat is cooked through.
- Stir in the green curry paste and quick fry for a 5-10 seconds. Add coconut milk, chicken broth, basil, fish sauce, salt, and red pepper flakes, and stir/lightly whisk to fully incorporate all ingredients together.
- Bring the curry to a boil, then turn the heat down, cover the skillet, and simmer for 10 minutes, stirring occasionally.
- Add in the sweet peppers, lime zest, and lime juice and turn off the heat.
- *If using, add in pre-cooked Thai chicken meatballs and toss to coat.
- Cover and let set for 5-10 minutes.
- Garnish with chopped chives or cilantro and serve.
- Store any leftovers in the fridge for up to 5 days.
- (*) denotes an optional step.
- Note that when you add the green curry paste to the oil it will crackle and pop a bit so be careful.
- If your curry is too thick, add in a bit more broth to thin it out.
- The curry will thicken up once put into the fridge, but when reheated will liquefy once more.
- If you prefer a silky smooth curry, you can process it using an immersion blender before you add in any protein or vegetables.