Green Thai Curry

Discover why this Green Thai Curry recipe is a game-changer with bold flavors and easy steps for a healthy, family-friendly meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 26

Total Time 41

Servings: 4 people

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

500 g chicken thighs cut into bite-sized pieces
2 cups baby spinach
1 tbsp concentrated chicken broth
1 cup coconut cream
1 tbsp coconut sugar or brown sugar
1 tsp coriander powder
1 tsp cumin powder
2 tbsp fish sauce
1 inch piece fresh ginger finely chopped
1 stalk fresh lemongrass minced
3 cloves garlic minced
2 large green chilies sliced
1 tbsp light soy sauce or tamari/coconut aminos
4 leaves kaffir lime
1 cup mixed vegetables of your choice
1 tsp shrimp paste optional
1 shallot thinly sliced
1 medium zucchini sliced into rounds

Equipment

Large frying pan or wok
Wooden spoon or spatula
Measuring spoons and cups
Knife and cutting board
Mixing spoon

Method

Gather all your ingredients, wash and chop the veggies, slice the chicken, and measure out your spices.
In a large pan, heat a splash of oil over medium heat. Add the shallots, garlic, ginger, and lemongrass. Stir until fragrant for about 2 minutes.
Add the chicken pieces to the pan and cook until they’re no longer pink, about 5-6 minutes. Sprinkle in the coriander and cumin powders.
Pour in the coconut cream, chicken broth concentrate, and fish sauce. Add the kaffir lime leaves and green chilies, then let simmer for 10 minutes.
Stir in the baby spinach and zucchini slices during the last few minutes of cooking. Adjust seasoning with a pinch of sugar or a dash of soy sauce and garnish with fresh cilantro before serving.

Nutrition

Calories: 350kcalCarbohydrates: 15gProtein: 28gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 130mgSodium: 850mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 20IUVitamin C: 25mgCalcium: 4mgIron: 10mg

Notes

To enhance flavor, toast your spices before adding them to the curry. You can substitute chicken with tofu, shrimp, or beef for alternatives. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze portions for up to 2 months. Adjust the spice level by removing seeds from green chilies if desired; this helps control the heat. Serve with jasmine rice and a fresh salad for a complete meal experience.