Thai Green Curry

gluten free | easy | dairy free

fragrant with flavor, this thai green curry is easy to make, packed with protein and veggies & perfect for spring veggies.

step 1

Start by measuring out the ingredients listed. You'll find the best curry paste to use over on the blog, it really makes all the difference!

step 2

First slice the carrots and cut the onions into half moon slices.

step 3

Next cut the asparagus into bite sized pieces and roughly chop the spinach. You'll find all my other veggie options on the blog.

step 4

Sauté the chicken, then remove it from the pan. Then Sauté the onion and carrots until just beginning to soften, then add the potatoes and curry paste and briefly cook breaking up the curry paste.

step 5

Simmer the veggies together with the coconut milk until tender, then add the chicken and the asparagus back to the pan.

step 6

Finally add the chopped spinach to the pan and stir into just until wilted. Then stir in the fish sauce.

step 6

Serve the finished curry with steamed rice or cauliflower rice along with chopped Thai basil leaves and fresh cilantro if desired.

3 key tips

1. Use the curry paste listed in the recipe for the ultimate results!

2. try adding a touch of honey of maple syrup for a hint of sweetness.

3. Freshly chopped cilantro and some lime wedges add a lot of flavor.


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