Thai Green Curry-curry Mommy

By Author: curry mommy
Total Articles: 5
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For the love of spice and coconut!!! This is a healthy, one pot, and super simple meal which can be made in less than 20 minutes. It has spice so be sure to make alternate meal plans for the ones who can’t tolerate the level of kick this dish comes with.

After moving to the Bay Area, I have really learned to appreciate REAL Thai Food. I have tried to make multiple Thai dishes throughout the years, but only a few have been perfected to my liking. Stay tuned for my future Thai posts, but for now enjoy this spicy Thai Green Curry. You can pair it with jasmine rice, quinoa, or brown rice. I made a soup out of it by mixing in quinoa and ate it out of a bowl. Spicy, sweet, healthy, and overall comforting on a cold fall night!

You can add chicken, tofu, or shrimp to this dish. I personally prefer only vegetables in most of my Thai food. Some vegetable suggestions for this curry:

green beans
baby corn
red bell pepper
broccoli
bamboo shoots
bok choy
green eggplant
chinese eggplant
carrots
mushrooms
I use a Green Curry Thai Paste for this recipe to make ...
... life easier; because having all of those ingredients at hand is like traveling to Thailand-right?
Cook the green curry paste in a little oil and then add the coconut milk, sugar, lemon grass, and kaffir leaves. Heat the mixture until a boil and then add your selection of vegetables, chicken, tofu, and/or shrimp. Heat through for about 5 minutes and then add the sorghum mixture. Side Note: double the sorghum mixture for a thicker curry. I did not add salt to this dish. Again, you can serve it with jasmine rice, quinoa, or brown rice.

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