Easy Green Curry Recipe

This recipe is my absolute favorite because it’s like a warm, comforting hug in a bowl with the perfect balance of spicy, creamy, and fresh flavors. Plus, it’s super easy to make and perfect for impressing friends with my culinary skills while still keeping it laid-back and casual.

This Easy Green Curry combines aromatic and savory ingredients like fresh ginger, garlic, and green curry paste. With either chicken or tofu and a rainbow of vibrant vegetables, this dish comes together in rich coconut milk and presents an unusual (in my experience) combination of flavors: the not-quite-sweetness of coconut milk (it is, after all, milk from a nut), the richness of slightly undercooked (but safe-to-eat) chicken and perfectly tender vegetables (more on that later), and the peppery bite of the curry paste.

It’s cool and milky, and I love it!

Ingredients

Coconut Milk: A base with a creamy texture that delivers a richness and sweetness, and is high in healthful fat.

Curry Paste Green: A concentrated burst of spice, an aromatic mix of heat and depth.

Umami and Fish Sauce: Fish sauce provides umami flavor, which boosts the savory richness of a dish.

Basil: Supplies a fragrant perfume and freshness, a veritable treasure house of antioxidants.

Produce: Gives brilliant color, supplies fiber, vitamins, and texture.

Tofu or chicken: The source of protein, supports muscle health, and is versatile in taste absorption.

Juice from Limes: Imparts a zesty, tangy quality that balances flavors with its acid nature.

Ingredient Quantities

• 1 tablespoon vegetable oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons green curry paste
• 1 can (14 ounces) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 cups assorted vegetables (such as bell peppers, zucchini, or snap peas), chopped
• 1 pound boneless, skinless chicken breast or tofu, cut into bite-sized pieces
• 1/4 cup fresh basil leaves
• 1 tablespoon lime juice
• Cooked jasmine rice, for serving

Instructions

1. In a large pan, heat the vegetable oil over medium heat. Sauté the sliced onion in the oil until translucent, about 5 minutes.

2. In the pan, add the minced garlic and grated ginger. Cook for 1 minute, until they’re fragrant.

3. Add the green curry paste and cook for a minute longer to release its flavors.

4. Add the coconut milk and bring the mixture to a simmer.

5. Incorporate the fish sauce and brown sugar, stirring well to combine.

6. Add the pan about chopped vegetables and chicken or tofu. Stir to coat them in the sauce.

7. Put on the lid and simmer for 10-15 minutes, or until you can be sure the chicken is cooked all the way through and the vegetables are delightfully tender.

8. Add the freshly chopped basil and lime juice. Allow this to cook for an additional minute.

9. Tune the flavor to taste with more fish sauce or sugar, if needed.

10. Serve the hot curry over prepared jasmine rice. Enjoy!

Equipment Needed

1. Large pan with lid
2. Stove
3. Measuring spoons
4. Chef’s knife
5. Cutting board
6. Wooden spoon or spatula
7. Grater (for the ginger)
8. Microplane or garlic press (optional for mincing garlic)
9. Mixing spoon
10. Bowl (for holding chopped vegetables and chicken or tofu)
11. Rice cooker or pot for cooking jasmine rice
12. Ladle or serving spoon

FAQ

• Q: Can I use a different protein instead of chicken or tofu?A: Certainly! The chicken or tofu in the dish can be exchanged for shrimp, beef, or even chickpeas if you prefer a vegetarian option.
• Q: Can I make this curry vegetarian or vegan?A: Yes, use tofu or extra vegetables in place of chicken, and substitute soy sauce or a vegan fish-sauce alternative for fish sauce.
• Q: How can I adjust the spiciness of the curry?A: Adjust the quantity of green curry paste; use a lesser amount if you prefer it to be milder and a greater amount if you want it to be hotter. You can also add sliced chili if you want to take the flavor up another notch.
• Q: What type of vegetables work best in this curry?A: The following ingredients are used in this recipe, but you can substitute with any vegetable you love: bell pepper, zucchini, carrot, snap peas, and snow peas.
• Q: How can I store leftover green curry?Store any uneaten food in a sealed container in the fridge; it will be safe to eat for 3 days. Reheat in a saucepan or the microwave, but be sure to cover the food so it doesn’t dry out.
• Q: Is fresh basil important for this recipe?A: If you can’t find fresh basil, you can add that aromatic touch with fresh herbs of your choice—oregano, rosemary, or thyme would work nicely—and make the dish with or without the aromatic base.

Substitutions and Variations

You can substitute coconut oil or olive oil for vegetable oil.
Soy sauce can be used in place of fish sauce for a vegetarian alternative.
You can substitute brown sugar with palm sugar or honey to achieve different levels of sweetness or caramelization.
Shrimp or chickpeas can be used in place of chicken to provide an alternate protein source.

Pro Tips

1. Prepare Ingredients in Advance Before starting to cook, have all your ingredients prepped and ready. This includes chopping vegetables, slicing the chicken or tofu, and measuring out spices and sauces. This will make the cooking process smoother and help prevent anything from overcooking.

2. Enhance Flavor with Searing For a deeper flavor, consider searing the chicken pieces or tofu in the pan before cooking the onion. Remove them once they are browned and then proceed with the recipe. Add them back when combining everything in the sauce.

3. Control the Spice Level If you prefer a milder curry, reduce the amount of green curry paste, or add more coconut milk to balance the heat. Conversely, if you enjoy a spicier curry, feel free to add more chili or curry paste.

4. Use High-Quality Coconut Milk Full-fat coconut milk will give your curry a richer flavor and creamier texture. Look for quality brands to make sure the curry has the best base possible.

5. Fresh Basil as a Finishing Touch Add the basil leaves at the very end of cooking to preserve their freshness and aroma. This will ensure the curry has a bright, herbaceous flavor that beautifully complements the richness of the sauce.