Green Thai Curry
Creamy, spicy, bright, and delicious! You can’t go wrong with the spicy green curry. It’s versatile and easy to make.￼
One thing that is great about Green Thai Curry is the fact that it’s so versatile. You can add any vegetable you have on hand. You can add tofu, you can do chickpeas, or all veggies. Frozen veggies and fresh veggies, both work great. This is also a great way to use up any veggies that might be going a bit past their prime.￼￼￼
Another great thing about this curry is that you can make it as spicy or as mild as you like. I have little ones who love green curry and what I do is make the initial batch very mild and then I just add extra green curry paste to my own bowl once I serve it. So, it’s very easy to adjust. I know it’s best to cook the green curry paste but when you’re dealing with little picky ones, you do what you can and at the end of today the curry still taste great.
Are there any special ingredients?￼￼￼￼￼
There is one special ingredients in this recipe, if we can even call it that, because a lot of places carry this now. That ingredient is green curry paste.￼ I always get mine at the Asian market. I only use Maesri Brand Curry Paste. I’ve tried a few different brands and this is the only brand that I really like, and no this is not a sponsored post.
You can find green curry paste in a lot of big box supermarkets now, but it’s the easiest to find at your local Asian market. Make sure to read the ingredients of any green curry paste you pick up to make sure it’s vegan friendly if you want to keep it plant-based. Some curry paste contain shrimp paste, or shrimp sauce.￼
Thai Green Curry
- 2 cup mixed mushrooms chopped
- 1 cup mixed veggies
- 1 onion chopped
- 1 cup brocolli florets
- 1/2 can chickpeas
- 1 can coconut milk full fat
- 2 tsp sugar
- 1 1/2 tbsp green Thai curry paste
- 1 tsp soy sauce
- Salt and pepper to taste
- 2 tbsp veg oil
- In a medium sauce pan, add in oil and heat to medium high heat.
- Add in mushrooms and saute until golden brown. Remove from sauce pan and set aside for later.
- Add in onions and allow to become slightly translucent, then add in curry paste.
- Stir together and cook for 1 minute.
- Whisk in coconut milk slowly to prevent clumping, and add in the remainder of the ingredients, including the mushrooms. Save sugar for last and adjust to taste. I like mine on the sweeter side.
- Cover and simmer for 5-10 minutes or until the veggies become tender.
- Serve over rice and ENJOY!