- 8 oz Rice noodles
- 1 tbsp Olive oil
- 1 Onionsmall white, peeled and thinly sliced
- 4 cloves Garlicminced
- 4 cups Vegetable stock
- 1 (15 oz) can Coconut milk
- 4 tbsp Curry pastegreen , added to taste
- 1 inch piece Fresh gingersliced into thick rounds
- 2 cups Roast chickenor cooked chopped protein (such as shrimp, steak, pork or tofu)
- 2–3 cups Mixed vegetableschopped vegetables (such as bell peppers, broccoli, carrots, cauliflower, mushrooms, peas, squash, sweet potatoes, kale, spinach, chard, collard greens)
For the garnish
- 1 tbsp Cilantrofresh , chopped
- 1 Red onionchopped , or green onion
- 1 tsp Sesame seedstoasted
Everyday Thai Green Curry
This Everyday Thai Green Curry is a delicious midweek meal idea as it is healthy, wholesome and tastes absolutely delicious! Thai curries are generally served quite watery, like soup. Typical ingredients in green curry paste include chillies; onions or shallots, garlic, lemongrass, galangal and cilantro. Sometimes I make my own green curry paste but usually I buy a good quality paste from my local Asian market.
When I make this curry, I always cook my protein and veggies in the broth directly as it cuts down on time and clean up but if you prefer to cook them in the oven or on the stove separately before adding them to the broth, you can do that too. Serve over cooked rice noodles and garnish with cilantro, onion and sesame seeds.
To make the Everyday Thai Green Curry, you will need the following ingredients:
Steps to make Everyday Thai Green Curry
Cook the noodles
Cook the broth
Heat the oil over medium-high heat in a large saucepan. Sauté the onion for 5 minutes, stirring occasionally. Add the garlic and continue to sauté for another minute. Pour in the vegetable stock and coconut milk. Add the curry paste and ginger, and stir to combine. Cover and simmer over medium-low heat until ready to use. Season with salt and pepper to taste.
Add the vegetables and protein