Green Curry is like the fun, crazy uncle figure of curries. We all have one, if you know what I mean… He’s sassy, unapologetic, has no filter, is slightly spicy and either makes us LOL or run. Or both. Green curry is exactly like that. It has personality. It has flavor. It has depth. It is bold and has a fun kick to it that makes it memorable.
I first wrote this little recipe one cold March evening almost a year ago to this date. I went ahead and shared it on my Instagram feed: a picture of a bowl of cozy, creamy curry with the recipe in the caption. Never did I (ever) imagine you guys would give it so much love. To the point were avid blog readers are explicitly asking for me to add it to this space so you can have all your faves in one spot.
I am happy you all read & enjoy blogs, still. I’m happy you want this recipe here, as well. Two easy curry recipes back-to-back in this space and I feel like I’m winning at life, literally. When it comes to the quick dinner arena; few things have as much mileage as curry or pasta. They also have the awesome ability to taste even better the next day. This phenomenon is known as flavors settling in. And guess what, I’m not mad about it. I literally live for leftovers that make my weeknights with three kiddos a little easier.
Things to Know About This Curry:
- slightly, but not overly spicy
- you may adjust the level of spices by reducing the amount of curry paste: AKA remove 1 tablespoon (and do a little less than what the recipe calls for)
- you may also counter the level of spice by adding more coconut milk than what the recipe calls for
- you can literally add ANY vegetables you’d like; even try cubed/roasted butternut squash instead of the roasted sweet potatoes I suggest in this recipe
- I share two presentations in these pics; with kale and sweet potato and without
- I also love to add heart of palm to this curry; it’s often found canned and tastes very similar to corn
- you may also add mushrooms and parsnips, they go along great!
- this curry is vegan if you remove the fish sauce the recipe calls for
- this curry is vegetarian, dairy-free and gluten-free
- last but not least; it’s DE-LI-CIOUS!
So without further ado, here’s this wonderful little recipe that’s meant to keep you warm and fuelled this winter.
Easy & Healthy Green Curry
Ingredients
- 3-4 tablespoons of green curry paste highly recommend Maesri or Thai Kitchen!
- 3 cloves of garlic, minced
- 1/4 cup fresh lime juice (not lemon)
- 1 kaffir lime leaf (highly recommended, available at the international spice section)
- 2.5 cans (~14 oz each) of good-quality coconut milk
- 1/2 tablespoon of fish sauce
- 1/2 tablespoon coconut sugar (or brown sugar)
- A handful of fresh cilantro or basil
- 1.5 cups broccoli florets
- 1.5 cups cauliflower florets
- 2 cups of roasted sweet potato (optional, but goes so well with it!)
- 2 cups of sliced baby bok choy
- A big handful of kale! (optional, I just like to load mine with greens)
- 2-3 small Serrano chiles (seeds removed )
.Instructions
- In a soup pot at medium/high heat add all the veggies, curry paste and coconut milk and mix well. Simmer for ~7-10 mins or until tender.
- Throw in lime juice, fish sauce, garlic, coconut sugar, chiles, & cilantro or basil!
- Add your favorite protein: grilled tofu, grilled shrimp or grilled chicken work best! (optional) serve over coconut or brown rice or quinoa and enjoy! (*you may cook your protein in the broth/sauce OR ADD them at the end already cooked).
Toppings: you could add a finishing splash of lemon, sesame seeds, or crushed peanuts. I crush them in my blender and save the rest for a later time, (sort of how you do with bread crumbs).
By: Aleyda / The Dish On Healthy
