This 30-minute Thai inexperienced curry recipe is a scrumptious weeknight dinner! Retailer-bought curry paste, recent ginger, and lime juice fill it with daring taste.
This Thai inexperienced curry recipe is a restaurant-worthy weeknight dinner! It’s recent, flavorful, and vivid, but it nonetheless comes collectively in half-hour due to a straightforward pantry shortcut: store-bought inexperienced curry paste.
Made with fragrant substances like inexperienced chilies, lemongrass, and makrut lime leaves, the curry paste is full of daring taste. Simmered in coconut milk with recent ginger and lime juice, it creates a curry sauce that’s wealthy, aromatic, and a bit of bit candy. I can’t say it’s higher than my go-to Thai restaurant (typically, nothing however takeout will do), nevertheless it comes fairly darn shut.
You might use any protein or greens you want on this inexperienced curry recipe. I name for my favorites—eggplant, bell peppers, and snow peas, plus creamy cubes of tofu. Simply add a facet of rice for a straightforward, scrumptious dinner!
Thai Inexperienced Curry Elements
Right here’s what you’ll have to make this inexperienced curry recipe:
- Inexperienced curry paste, after all! Retailer-bought inexperienced curry paste is often made with substances like inexperienced chilies, lemongrass, galangal, makrut or kaffir lime leaves, and herbs. It fills this selfmade inexperienced curry with daring, fragrant taste. Discover it in Asian grocery shops or the Asian part of your grocery store.
- Full-fat coconut milk and water – They create the sauce’s wealthy, creamy base.
- Coconut oil – For sautéing the eggplant.
- Eggplant, bell peppers, and snow peas – The primary greens on this Thai inexperienced curry recipe. I like Chinese language or Japanese eggplant right here. It’s firmer and meatier than Italian eggplant, but simpler to seek out than Thai eggplant, at the very least within the shops close to me. Be happy to make use of no matter sort you want finest or is most accessible to you!
- Fresno chiles or Thai chiles – For warmth. Skip them for those who’re delicate to spice.
- Recent ginger and lime juice – They deepen the curry paste’s vivid, refreshing taste.
- Additional-firm tofu – My protein of alternative. Be happy to arrange it nevertheless you’d like. You possibly can add plain cubed tofu to the curry, or use baked tofu or fried tofu. (I like to purchase pre-cooked fried tofu at my grocery retailer to save lots of myself a step.)
- And recent herbs – Garnish the curry with cilantro and recent basil leaves (or higher but, Thai basil) to take it excessive.
Discover the entire recipe with measurements under.
Need to attempt different veggies on this recipe? Zucchini, yellow squash, broccoli, and/or inexperienced beans could be nice! Drained canned bamboo shoots are scrumptious too. Add them together with or as a substitute of the purple bell pepper and snow peas.
Working with Inexperienced Curry Paste
Retailer-bought curry pastes differ in pungency and taste. It’s crucial to season to style on this recipe as a result of the general steadiness will rely upon the model of curry paste you utilize.
I name for elective sugar in case you want some sweetness to offset a salty, savory paste. I additionally name for elective tamari in case you want further salty, savory depth. One factor to notice: An genuine Thai inexperienced curry recipe would come with fish sauce, not tamari, for umami taste, however I omit it to maintain this recipe vegetarian!
I’ve made Thai curries with a wide range of totally different manufacturers of curry paste, and my private favourite is Mekhala. It’s vegan and gluten-free, and it has a daring, recent taste with a pleasant quantity of spice. In case you use a unique model, test the label to verify it’s vegetarian if that’s a priority for you. Some include shrimp paste.
In case you’d wish to attempt making selfmade inexperienced curry paste from scratch, take a look at my cookbook Love & Lemons: Easy Really feel Good Meals. I share a recipe on web page 149!
Easy methods to Make Thai Inexperienced Curry
This Thai inexperienced curry recipe comes collectively in 4 easy steps:
1. Begin by cooking the eggplant. Warmth the coconut oil in a big skillet over medium warmth and add the eggplant. Prepare dinner, stirring sometimes, for five to 7 minutes, or till softened. Take away from the pan and put aside.
2. Subsequent, fry the curry paste and ginger with a bit of of the coconut milk, cooking till the combination dries out and turns into aromatic. This step takes the uncooked edge off the curry paste and ginger and develops their flavors.
3. Simmer the curry. Add the remaining coconut milk, water, bell pepper, snow peas, eggplant, and half the Thai chiles to the skillet. Simmer for 3 to five minutes, or till the snow peas are tender.
4. Season and serve. Take away the curry from the warmth and add the lime juice. Season to style with the sugar and/or tamari. Prime with recent herbs and chiles and serve with cooked jasmine rice!
Storage Suggestions
I like this inexperienced curry leftover. The flavors turn out to be much more complicated after an evening within the fridge!
- To retailer within the fridge: Let cool to room temperature, then seal in an hermetic container and refrigerate for as much as 4 days.
- To freeze: Yep, this curry freezes properly! Let cool to room temp, then seal in an hermetic container and retailer within the freezer for as much as 3 months.
- To reheat: Reheat within the microwave or over low warmth on the stovetop.
Extra Curry Recipes to Attempt
In case you love this Thai inexperienced curry, attempt certainly one of these straightforward curry recipes subsequent:
Thai Inexperienced Curry
Serves 4
This Thai inexperienced curry recipe rivals my favourite takeout! Made with store-bought curry paste, it is a straightforward, flavorful dinner that is prepared in half-hour.
- 2 tablespoons coconut oil
- 2 medium Chinese language or Japanese eggplants, reduce into ½-inch-thick half-moons
- Sea salt
- 1 (13.5-ounce) can full-fat coconut milk
- ¼ cup Thai inexperienced curry paste
- 1 tablespoon recent ginger matchsticks
- 1 cup water
- 7 ounces extra-firm tofu, cubed (uncooked, baked, or fried—I like to make use of store-bought fried tofu)
- 1 purple bell pepper, stemmed, seeded, and sliced
- 4 ounces snow peas
- 2 Fresno chiles or 4 Thai chiles, thinly sliced
- 1 tablespoon recent lime juice
- 1 teaspoon sugar, elective
- Tamari, to style, elective
- Thai basil or recent cilantro, for garnish
- Cooked rice, for serving
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Warmth the coconut oil in a medium skillet or Dutch oven over medium warmth. Add the eggplant and a pinch of salt and cook dinner, stirring sometimes, for five to 7 minutes, or till softened. Take away from the pan and put aside.
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Return the pan to medium warmth and add ¼ cup of the coconut milk, the curry paste, and ginger. Sizzle for two to three minutes, or till the curry paste largely dries out. Add the remaining coconut milk and the water and stir to mix.
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Add the tofu, purple pepper, snow peas, sautéed eggplant, and half the chiles and stir to mix. Simmer for 3 to five minutes, or till the snow peas are tender.
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Take away from the warmth and add the lime juice. Season to style, including the sugar and tamari, if desired.
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Garnish with the remaining chiles and herbs and serve with rice.
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