Today’s recipe for Thai Green Curry comes to you by reader request. I love getting recipe requests, so if you’d ever like to see something in particular, be sure and let me know!
I already have a recipe for My Favorite Yellow Thai Curry and Easiest Roasted Veggie Thai Curry, (which is a red curry) so it’s only fair to finally have my version of green curry written down as well. Each color of Thai curry has it’s own unique flavors, and I’d encourage you to try all 3 to see which one is your favorite.
Since we both love Thai curry, we make all 3 regularly, but we both lean towards the yellow one most often. However, every spring I find myself making this Green Thai Curry because it pairs so well with spring veggies. Of course you can make it in the winter as well with broccoli or broccolini. But my favorite way to make it is with spring asparagus.
That’s just my preference, (actually our preference because we’re both crazy about asparagus). But really any green veggie of your choice works beautifully here. There’s just something about the flavors of green curry that marry so well with green veggies.
For curries, I like to cut the veggies in such a way as to add texture. So instead of dicing up the onion, I like to cut them into half moon slices. For the carrots and asparagus I like to cut them on the bias because it adds visual interest, but obviously that’s not necessary.
To cut any veggie or fruit on the bias, simply make your cuts with the knife on a 45º angle to your body, as opposed to cutting a straight slice with the knife at a 90º angle to your body.
While the curry simmers you steam a side of rice, and dinner is ready in just 30 minutes, with some time in there to do some cleanup!
We love curry with freshly steamed jasmine rice. But if you don’t eat rice, you can also make cauliflower rice, and some other favorites are spaghetti squash and sweet potato noodles.
- 1 pound boneless skinless chicken thighs, cubed into 1" pieces
- 1-2 Tablespoons avocado or olive oil
- 1 yellow onion, 1 pound,
- 2 cups thinly sliced carrots, about 6 or 12 ounces
- 2 Tablespoons green curry paste, see notes
- 1 Tablespoon minced ginger
- 2 cloves garlic, minced
- 2 Teaspoons lime zest, (or 2 lime leaves if you can find them)
- 2 cans coconut milk
- 8 ounces asparagus, trimmed and sliced into 1" pieces, 2 cups
- 1 Tablespoon fish sauce
- 4 cups roughly chopped mixed greens, 6 ounces, see notes
- Sea salt tot taste
- Lime wedges
- Chopped cilantro
- Chopped toasted cashews
- Prepare the onion by cutting off both ends and peeling away the tough outer layer. Then slice it in half from the top to the bottom. Lay each half flat side down on the cutting board and cut across the rounded top to create ¼" half moon slices.
- Place a large 12"-15" skillet over medium high heat. When the pan is hot but not smoking, add 1 tablespoon of the oil along with the cubed chicken. Sauté until browned and just done, then remove the chicken from the pan, and set it aside.
- Return the pan to the heat, and add the onions and carrots. Sauté for 3-4 minutes, adding the extra tablespoon of oil if necessary. When the veggies are just beginning to soften, add the curry paste, ginger, garlic, and lime zest. Sauté for about 1 minute, until fragrant, stirring to combine.
- Add the coconut milk and bring the curry up to a boil. Then lower the heat to maintain a simmer, and cook until the veggies have softened and the curry has started to thicken, about 10 minutes.
- Then add the asparagus and chicken. Simmer for 3-4 minutes until the asparagus has turned bright green, and is crisp tender.
- Remove the pan from the heat and stir in the fish sauce and chopped greens. Let the mixture set for 2-3 minutes stirring occasionally, or until the greens have just wilted.
- Season to taste with sea salt, then serve the curry with your choice of toppings.
I used a mix of baby spinach, beet, and kale greens for the mixed greens called for in this recipe.
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