Thai Green Curry. It’s like a big, warm, nutritious hug.
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With the weather turning cooler, and the excitement of all the holidays fast approaching, sometimes you need to stop and make a nutritious and comforting meal to enjoy during your downtime. Thai Green Curry is definitely that dish!
Imagine yourself, curled up on the couch, watching your favorite movie. You know, the one you watch all the time and can recite almost every line, yet you can never pass it up when it’s on?
NOW imagine yourself on the couch with a big bowl of Thai Green Curry. Makes it SO much better.
Red Curry or Green Curry?
Both red and green curries are a type of Thai curries. And both have a coconut milk base. The main difference is the color and the chilies used. Red curry is made from dried red chilies while green curry comes from fresh green chilis.
Red curry is spicier and more savory compared to green curry. Red curries are loaded with bold depths of flavor. Meanwhile, green curry is milder and more on the sweet side. It gives a bright and sharp flavor.
And as with almost any meal, red and green curries can have different recipes depending on who is preparing them. So one green curry may not taste exactly like another green curry.
But what I CAN tell you is this dish is awesome! It’s nutrient dense, comforting, and will make your tummy say “thank you!”
If you’re looking for more Thai recipes, use the search bar at the top menu and type in “thai”. Or simply click here.
Thai Green Curry
- 2 medium carrots chopped
- 1/2 small onion chopped (can be a white or yellow onion)
- 1 medium red bell pepper slicked
- 1 small jalapeno seeds removed and diced
- 1 cup crimini mushrooms
- 1 small bok choy rinsed and sliced
- 2 cups broccoli florets
- 1 large handful fresh spinach
- 1/2 jar green curry paste
- 1/2 tbsp coconut oil
- 1/2 tbsp garlic powder
- sea salt and pepper to taste
- 1 bay leaf
- 1/2 lime
- 1 can white beans rinsed
- 2 to 3 cans coconut milk depending on how brothy you want it
- 6 servings jasmine rice cooked
- fresh cilantro optional garnish
- lime wedges optional garnish
- In a large soup pot, heat your coconut oil on medium heat. Add your carrots, mushrooms, onions and peppers. Season with a little salt and pepper along with your garlic powder.
- When the onions are translucent, add your green curry paste, plus your lime juice and stir until combined.
- Add your coconut milk, bay leaf and white beans and bring to a low boil, then reduce heat to a simmer.
- Cook on medium low for about 20 minutes then add in your broccoli and bok choy. Simmer for another 10-15 minutes or until broccoli is tender.
- Turn off the stove, add your fresh spinach and stir once until spinach gets slightly wilted.
- Serve with Jasmine rice, fresh line wedges and cilantro.
- If you want to reduce the fat, use lite coconut milk although keep in mind it might change the consistency of the curry.