A few weeks ago I shared my Thai Green Curry recipe on Insta Stories and several of you asked me to post the full recipe, so here it is!
My daughters, May and Xia are Thai and over the years we’ve been spoiled with yummy Thai food compliments of their grandmother (my ex-mother-in-law). Since Thai food is such a big part of my daughters’ culture, like any mom would, I wanted to be able to cook the meals they love. So over the years, I have learned to cook many Thai dishes. In fact, we tend to eat more Asian dishes than American in our household and this one is always a big hit! Here’s the recipe for Grandma’s de-lish Thai Green Curry.
Thai Green Curry Recipe — Serves 4 (with some to spare)
- 6-8oz Protein of your choice cut into chunks (I used Tilapia, but in the past I’ve also used tofu and even chicken–back when I still ate chicken, and they all taste great!)
- 1 small can Green curry paste
- 1 -8 oz. can Coconut milk
- Fish Sauce (must add to give the perfect flavor…it adds just right touch of salt)
- Canned Bamboo shoots
- Sliced Bell Pepper (I used red, green, & orange)
- Mushrooms cut into quarters or sliced (I used canned straw mushrooms that I cut in half)
Tip: I’d recommend shopping for the ingredients at an Asian market!
- In small saucepan add 2 Tbsp cooking oil like canola and heat on med-high heat. Add ¼ cup curry paste to start. Stir oil & paste until it comes together.
- Add protein and sauté until about 3/4 of the way cooked through if using chicken, 1/2 way if using fish, and tofu needs no cooking at all, so just coat tofu with hot curry paste.
- Add coconut milk (the whole can). Stir to mix in curry paste (about 3-5 mins). Bring to a light boil. Tip: You can add more curry paste if you want it to be spicier or have more “curry” flavor.
- Reduce heat to low. Add about 3 Tbsp fish sauce to start. Give it a taste…it should taste awesome by now!! If not, add a bit more fish sauce.
- Add mushrooms and bamboo. Cover and let simmer for about 5 minutes.
- Finally, add sliced bell peppers and allow to simmer on low for about 8-10 mins (to keep them on the firm side).
Can be eaten alone or served with steamed rice of your choice. Enjoy!