I have always been a lover of Thai food. In Thai cuisine, there is always a wonderful balance of flavor in each dish with its sweet, sour, salty, and spicy flavors. They really have it figured out. 

On a recent travel out of state, I tried authentic Thai green curry with rice noodles. It was one of my favorite meals I’ve eaten in a long time, and the heat from the dish had me coming back for more with each bite.  

Green curry is the spiciest of Thai curries, and seeing that my husband and I both love spice, it was a “no-brainer” to try to recreate this dish at home. I precooked some cubes of chicken for extra protein, but feel free to cook tofu or omit if you’d like to keep it with just vegetables. 

I’ve been making this at home and serving over jasmine rice with a squeeze of fresh lime.  Very surprisingly, this dish came together in under 30 minutes with minimal cleanup.  

Homemade green curry is a must try, and is in our weekly dinner rotation. 

You will need: 

1 tbsp vegetable oil 

2 tbsp olive oil 

1 lb protein of your choice- chicken (cubed) or tofu seasoned with salt and pepper

3 cloves garlic minced

2 tsp grated ginger

1 cup chicken or vegetable broth

4 tbsp green curry paste (I used Thai Kitchen found in the international foods aisle)

Fresh chopped veggies of your choice (I used  a stir fry mix of red bell pepper, broccoli, mushrooms, and snow peas)

1 14 oz can unsweetened coconut milk

1 tsp fish sauce

1 tsp  white sugar 

Salt/pepper to taste

Cooked jasmine rice and fresh lime for serving

I begin by seasoning my chicken with salt and pepper on both sides, placing it in a hot pan with 2 tbsp olive oil, and searing it until it is about 80% of the way cooked.  It will finish up cooking when you add it into your curry sauce at the end, and you do not want it to overcook and have it become rubbery and dry.

Remove your cooked chicken to begin the base of your sauce. Heat 1 tsp vegetable oil over medium high heat. Add in your curry paste, garlic, and ginger and let it cook for 3-4 minutes. It’s going to become extremely fragrant... this is where all the magic happens. Add in your coconut milk and chicken broth and mix to dissolve the paste. Next, add in your fish sauce and sugar,  then bring to a simmer. There is no need to add any salt, since fish sauce carries lots of sodium. (If you taste it at the end and feel that this dish needs salt or more heat, feel free to add salt and red pepper flakes!) Add back in your par cooked chicken and any veggies you enjoy to your curry. (I use a stir fry blend). Note: Do not let this sauce reduce down for a long period of time on the stove. It is not meant to thicken up, and should be fairly thin.  Cook for about 5 more minutes and serve over jasmine rice and a squeeze of fresh lime! I hope you enjoy this easy weeknight dish as much as we do!