Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Dairy-Free
Thai Green Curry

15 INGREDIENTS • 9 STEPS • 30MINS

Thai Green Curry

Recipe
Editor's Choice
Editor's Choice
This velvety Thai Green Curry with tender chicken and loads of fresh vegetables is packed with amazing flavor, and tastes much better than takeout!
Love This Recipe?
Add to plan
logo
Thai Green Curry
Save
This velvety Thai Green Curry with tender chicken and loads of fresh vegetables is packed with amazing flavor, and tastes much better than takeout!
author_avatar
Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/

30MINS

Total Time

$1.92

Cost Per Serving

Ingredients

Servings
6
us / metric
Yukon Gold Potato
2
Small Yukon Gold Potatoes
Cooking Oil
2 Tbsp
Cooking Oil
Boneless, Skinless Chicken Thigh
2
Boneless, Skinless Chicken Thighs
cut into bite-sized pieces
Onion
1
Small Onion, sliced
Thai Green Curry Paste
2 Tbsp
Thai Green Curry Paste
Eggplant
1
Small Eggplant
cut into bite-sized pieces
Green Beans
1 cup
Green Beans
cut into 1-inch pieces
Baby Corn
1 cup
Baby Corn
cut into 1-inch pieces
Bamboo Shoot Strips
4 Tbsp
Bamboo Shoot Strips
Coconut Milk
1 can
(14 oz)
Coconut Milk
Water
1 cup
Water
Brown Sugar
2 Tbsp
Brown Sugar
Kaffir Lime Leaf
3
Kaffir Lime Leaves, thinly sliced
Fish Sauce
2 Tbsp
Fish Sauce
Fresh Basil Leaf
1 cup
Fresh Basil Leaf

Nutrition Per Serving

VIEW ALL
Calories
327
Fat
20.9 g
Protein
9.9 g
Carbs
27.5 g
Love This Recipe?
Add to plan
logo
Thai Green Curry
Save
author_avatar
Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/

Author's Notes

If you prefer a slightly more runny sauce, add more water and/or coconut milk.

Store any leftover Thai green curry in an airtight container in the fridge for up to 3–4 days.

I would not recommend storing the green curry in the freezer as freezing coconut milk will cause a change in texture.

Cooking Instructions

Hide images
step 1
Peel and cut the Yukon Gold Potatoes (2) into large cubes.
step 2
Place the potatoes in a small saucepan and fill the saucepan with just enough water to cover the potatoes. Bring the water to a boil and allow the potatoes to boil for 5 minutes. Drain the water and set the potatoes aside.
step 2 Place the potatoes in a small saucepan and fill the saucepan with just enough water to cover the potatoes. Bring the water to a boil and allow the potatoes to boil for 5 minutes. Drain the water and set the potatoes aside.
step 3
Heat Cooking Oil (2 Tbsp) in a wok over medium-high heat. Add Boneless, Skinless Chicken Thighs (2) to the wok in a single layer. Allow the chicken to sear for about 30 seconds, then stir.
step 3 Heat Cooking Oil (2 Tbsp) in a wok over medium-high heat. Add Boneless, Skinless Chicken Thighs (2) to the wok in a single layer. Allow the chicken to sear for about 30 seconds, then stir.
step 4
When the chicken is partially cooked, add Onion (1) and Thai Green Curry Paste (2 Tbsp). Stir for 1 minute.
step 4 When the chicken is partially cooked, add Onion (1) and Thai Green Curry Paste (2 Tbsp). Stir for 1 minute.
step 5
Add Eggplant (1), Green Beans (1 cup), Baby Corn (1 cup), Bamboo Shoot Strips (4 Tbsp) and the potatoes to the wok. Stir well to distribute the green curry paste evenly among all of the vegetables.
step 5 Add Eggplant (1), Green Beans (1 cup), Baby Corn (1 cup), Bamboo Shoot Strips (4 Tbsp) and the potatoes to the wok. Stir well to distribute the green curry paste evenly among all of the vegetables.
step 6
Stir in Coconut Milk (1 can) and Water (1 cup). Bring the curry sauce to a boil, then lower the heat to medium. Allow the curry to simmer for 10 minutes.
step 6 Stir in Coconut Milk (1 can) and Water (1 cup). Bring the curry sauce to a boil, then lower the heat to medium. Allow the curry to simmer for 10 minutes.
step 7
Add Brown Sugar (2 Tbsp), a pinch of the Kaffir Lime Leaves (3), Fish Sauce (2 Tbsp), and Fresh Basil Leaf (1/2 cup) to the curry. Give all the ingredients a good stir to combine.
step 7 Add Brown Sugar (2 Tbsp), a pinch of the Kaffir Lime Leaves (3), Fish Sauce (2 Tbsp), and Fresh Basil Leaf (1/2 cup) to the curry. Give all the ingredients a good stir to combine.
step 8
Transfer the curry to a serving dish, then top with the remaining kaffir lime leaves and Fresh Basil Leaf (1/2 cup).
step 9
Serve the Thai Green Curry with steamed jasmine rice. Enjoy!
step 9 Serve the Thai Green Curry with steamed jasmine rice. Enjoy!

Tags

Dairy-Free
Chicken
Dinner
Potatoes
Quick & Easy
Vegetables
Soups & Stews
Thai
0 Saved
top