Thai Green Curry

Do you like food that is slightly spicy?  Do you like dishes that are creamy?  (if you don’t, then never come to my home for dinner) Do you like fun, fresh, ethnic flavors?  If your answers are YES, then make this curry dish.  SO easy, quick to make, and the aromas in your home will make you think you are wandering the food-cart infused streets of Thailand. 

Here’s what you need:

  • 1 1/2 TBL. canola or peanut or grapeseed oil
  • 1 cup thinly sliced onion
  • 1 cup chopped scallions
  • 1/2 cup red/green peppers diced
  • 1/2 cup mushrooms (I used oyster)
  • 1-2 TBL. Thai green curry paste (I use 2, because I’m spicy like that)
  • 1 14 oz. can unsweetened coconut milk
  • 1 cup chicken broth
  • 3 TBL. fish sauce (nam pla)
  • 2 tsp. sugar
  • 1 cup diced tomatoes
  • 2 lbs. of protein (I used a lb. of thinly sliced chicken & a 1 lb. of shrimp)
  • chopped fresh cilantro
  • lime wedges

First step, is throw those onions into a pan with the oil nicely heated.  Saute until onions become translucent.  I like that word….translucent.  Isn’t it a pretty word?

Next, add your peppers and let the peppers become slightly soft, by letting them simmer with the oil/onions for about four minutes.

Time to add the curry paste!  I am a lucky duck and was brought back curry paste straight from Thailand, but you can find it in most ethnic aisles of the grocery store.  Give it a good stir until beautifully fragrant, about a minute.

If you are using chicken, this would be a good time to add.  Let the chicken saute until no longer pink. 

Now on to the creamy goodness.  Pour in your coconut milk.  Thank goodness this stuff isn’t cheap because I may be inclined to bathe in the stuff. 

At this time, you can also add your mushrooms, chicken broth, fish sauce, and sugar.  Let that baby bubble & boil.  When you have a boil going, add your tomatoes, and green onions, and boil for about 2 minutes. 

I love myself some shrimp, so of course that had to go in too.  I HIGHLY recommend using RAW shrimp.  Sometimes when you add cooked shrimp, the shrimp gets too tough.  You always know that the shrimp is ready when it turns pink, and the texture far surpasses that of cooked shrimp.  Let’s add those guys.

After the shrimp turns pinky/opaquey, then you can cook for about another 3 minutes, and you have yourself some of the best Thai curry that I have ever tasted.  I garnish mine with cilantro, and serve with jasmine rice.  I also pass some lime wedges so folks can add a little bit of zest to their portion. 

So while Racine has been slow in attracting ethnic restaurants, feel good that you can turn out an authentic curry dish right out of your kitchen that may just rival some of the food you can buy from food vendors on Thailand’s bustling streets.  At least you can be sure of the meat you are eating!  😉

Keep on cooking!  Daniela


2 responses to “Thai Green Curry

  1. Daniela: Thanks for the recipe! I thought for a second you were going to invite everyone over for dinner when you said, “If you’re answer is YES . . . ” I guess I’ll have to settle for making this on my own. I love Thai food!

  2. can NOT wait to try this!!! sounds super easy and super yummo! Thanks for sharing and for being so fun!

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