This Thai Green Curry is a quick, easy, hearty meal that’s packed with flavor. Just add some rice or quinoa, and you have the perfect weeknight meal!
Who says winter is over? Well, since it’s been close to 60 degrees F in New England, you’d think that sunny, warm days are right around the corner. But of course, that’s not the case. Not at all. As a matter of fact, this weekend the high was in the 20’s. And then there was a snow storm yesterday. Yes, a snowstorm. One that’s real enough to shut down school. All I can say is, thank goodness I didn’t pack away the winter gear!
So, in the scramble for some warm, hearty, easy meals, I’ve been making this delicious Thai Green Curry. The most difficult part of the meal is chopping the vegetables.
The rest of the recipe requires throwing everything into a pot, and letting it simmer. While it simmers just steam some rice or quinoa, and you have a meal ready in 20 minutes!
Since the New Year, I’ve been really limiting the amount we eat out. It’s become a little of a fixation. I talked a little bit about it in my post for this awesome Homemade Roast Beef Sandwich. It’s pretty simple. Eating whole foods is really important to me, and since I have the time, I figure I’d like to provide my family with nutritious meals with as few processed ingredients as possible. And, yes, there are some restaurants out there that adhere to that philosophy, but they’re often pretty expensive.
Since January, I’ve eaten out twice. Once when we were out skiing, and once when I went out to dinner with a group of girlfriends. So, when I crave Thai food, like Thai Green Curry, it’s motivated me to try new recipes like this one. And after making it a handful of times, it’s now part of our regular rotation 🙂
I’ve also been craving Pad Thai. I’m still in the middle of experimenting with a recipe that I love, but stay tuned! If you’re a fan of the tangy, sweet, salty noodles, I’m hoping I’ll find the perfect recipe to share soon. Until then, whip up a batch of this Thai Green Curry. It’s so simple, and I promise it won’t disappoint!
- 1 tbs vegetable oil (I used coconut oil)
- 3 tbs green Thai curry paste (I used the Thai Kitchen brand)
- 2 cups snow peas, trimmed and cut in half
- 2 large shallots thinly sliced
- 1 medium bell pepper, thinly sliced into strips
- 1½ cups green beans, trimmed and cut in half
- 1 14 ounce can of coconut milk
- 1 cup of water
- 6 kafir lime leaves
- 1 tbs light brown sugar
- 1 lb boneless, skinless chicken thighs cut into 1 inch pieces
- 1 cup loosely packed Thai basil leaves (I used regular basil leaves)
- 2 tbs fish sauce
- 1½ tbs fresh lime juice
- additional salt to taste
- Heat the oil in a 3-quart sauce pan until simmering hot.
- Add the curry paste and cook, stirring frequently, for about 20 seconds.
- Removed the pot from the heat and add the snow peas, shallots, bell pepper, green beans, coconut milk, water, and lime leaves.
- Stir to combined.
- Add the chicken, and bring the mixture to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through (about 10 minutes).
- Stir in the basil, fish sauce, and lime juice.
- Let the curry rest off of the heat for 5 minutes.
- Then season with additional salt if necessary.
This post is linked to these awesome parties.