Not only is Thai green curry, my favorite Thai dish of all time, but it is also a staple in Thailand. When I was backpacking in Thailand, Thai green curry was the first dish I tried, and it left my taste buds yearning for the robust mix of spices and coconut sweetness.
I did some research, and after some trial and error worked out a recipe to attempt to mimic the sorcery, I tasted while in Thailand. For this quick and simple recipe, I used a store-purchased Thai green curry paste. It’s not full-on authentic, but I opted to go the easier route, as there is a plethora of curry paste available in many grocery stores.
Recipe
| Serves: 4-6 | Prep Time: 30 Mins | Cook Time: 30 Mins | Total Time: 1 Hour |
| Ingredients |
| – 2.5 cups of basmati rice (brown or white) – 2 tablespoons of olive or vegetable oil – 2 lbs chicken thighs, cut into small bite-size pieces – 3 tablespoons of green curry paste – 1 cup of water – 2 tablespoons fish sauce – 28 ounces of coconut milk (approximately 2 cans) – 3 tablespoons sugar – ½ of a bunch of asparagus – 1 cup baby spinach – 3 diced carrots – 1 cup bean sprouts – ½ cup spinach – 3 diced garlic cloves – 1 small white onion – 1 tablespoon finely chopped ginger – 1 can of bamboo shoots (580 ml drained) – Cilantro (optional) |
| Directions |
| 1. Add water to the washed rice grains in a rice cooker and let cook. Once the rice is cooked, remember to keep warm as you finish up the curry. 2. Heat a large skillet over medium heat and add 1 tablespoon of oil. Throw in the chicken pieces and sear until brown. Set aside the cooked chicken. 3. In a large pot over medium heat, add 1 tablespoon oil with diced onions to be cooked until translucent. Add ginger, garlic, carrots, bean sprouts, and asparagus to cook for 5 minutes over higher heat. 4. Turn heat down to medium and add 1 cup of water with the Thai green curry paste, bean sprouts, bamboo shoots, and spinach. Let cook for 10 minutes. 5. Pour in the coconut milk. Stir in the sugar and fish sauce. Cover and let simmer for 10 minutes on low heat. 6. Once the curry has finished simmering – garnish with cilantro and serve with warm white rice. |
The prepping and cooking times are estimates which may vary slightly. Keep in mind that the green curry will look soupy, as pictured above. If you are looking for a thick curry – this isn’t the one, but this dish is undoubtedly a treat. Thai green curry is my all-time favorite dish, and I genuinely can’t get enough of it, so I hope this recipe finds you well.
Leave us a comment below and let us know if you like this recipe. If you use this recipe and share your dish on Instagram, tag @wanderiscalling – we would love to see your pictures!
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