Fancy putting Thai cuisine on your dinner table tonight? Try out my easy to make creamy green curry recipe: the perfect family meal!
It is great to make my Thai green curry recipe with a delicious homemade green curry paste from scratch.
But I am also a fan of the ready-made curry pastes that I can find in my local Asian supermarket around the corner.
I once made a green curry paste from scratch at home.
It took me quite some time to do it, and it was fun. I had done it before in Thailand during a cooking class in Chiang Mai but it didn’t entirely reach the quality, depth and flavor of the one I made back then.
Curry Paste
You can either blend all the ingredients. Or grind it all into a smooth puree using a mortar and pestle if you got a couple of well trained biceps…
But the one I made at home from scratch was nowhere near the flavor memory I took home with me.
Fair to say that even the bottled green curry paste was better than my homemade curry paste.
Why was that?
I didn’t add shrimp paste because I couldn’t find any at that moment, and I used ginger instead of the usual galangal. Maybe these little changes were the reason why my curry paste failed, who knows.
So store bought curry paste it is!
Thai Green Curry Recipe
Making curries is an easy way to put Asian food on your table.
If you don’t like spicy food, then I suggest you use the milder yellow curry paste instead of spicy green curry paste. Red curry paste is somewhere in between yellow and green.
Do you love a good Thai curry for dinner?
Then you should also check out my Thai seafood curry!
Enjoy!
Best Thai Green Curry Recipe
Fancy putting Thai cuisine on your dinner table tonight? Try out my easy to make creamy green curry recipe: the perfect family meal!
- 2 tbsp Thai green curry paste
- 300 g chicken breast or beef tenderloin, cut into bite size pieces
- 200 ml coconut cream
- 1/2 cup vegetable or chicken broth (120 ml)
- 1 tbsp fish sauce or soy sauce
- 1 tsp brown sugar
- 1/2 cup sugar snap peas
- 1/2 cup baby spinach
- Fresh Thai basil for garnish
- 1 tbsp vegetable oil
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Heat the vegetable oil in a pan or wok over medium heat. Add the green curry paste. Stir fry the paste for 4 minutes until fragrant.
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Add your choice of protein. Stir fry it for 2 minutes. It should be seared on all sides.
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Pour in the coconut cream (keep 3 tbsp aside for garnish later) and broth. Stir well. Bring the curry to a light simmer.
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Add the fish sauce (or soy sauce), brown sugar and sugar snap peas. Stir well. Cook for another 5 to 6 minutes until tender.
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In the end stir in the baby spinach. Let it wilt.
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Divide the green beef curry over deep bowls. Drizzle with the leftover coconut cream. Finish with some fresh Thai basil. Serve with rice.
