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Thai Green Curry
A spicy, sweet, and healthy recipe that includes thai spices such as kaffir lime leaves, coconut milk, and thai chilies. Perfect for spice loving tastebuds!
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Main Course
Servings:
4
Author:
The Curry Mommy
Ingredients
INGREDIENTS
1
tablespoon
green curry paste (Mai Ploy Brand)
14
oz
coconut milk (with the cream)
4
cups
combo of chopped vegetables/chicken/shrimp/tofu (see notes)
2
tablespoon
sugar
1
tablespoon
sorghum flour dissolved in 1 tablespoon of water (double the quantity for a thicker curry)
1
teaspoon
fish sauce (optional)
oil
finely chopped lemongrass (optional)
kaffir leaves (optional)
thai chili peppers (optional)
Instructions
METHOD
Saute the green curry paste in a little bit of oil for about 1 minute.
Add the coconut milk and wait for it to boil.
Mix in the vegetables/chicken/shrimp/tofu and cover. Let it simmer for 5 minutes.
Add sorghum mixture, sugar, lemongrass, and kaffir leaves. Mix and simmer for an additional 2 minutes.
Serve with jasmine rice, quinoa, or brown rice.
SIDE NOTE:
I did not need to add salt to this dish.
Notes
My favorite vegetables to use in this recipe include green beans, Chinese eggplant, carrots, and mushrooms.
Add tofu, shrimp, chicken, or any other form of protein if you prefer.