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:
Cook the noodles according to the package instructions. Once cooked, drain the noodles in a colander and rinse with cold water. To prevent the noodles from sticking, drizzle them with a splash of oil and toss well to coat evenly. Set to one side.
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 your chosen veggies and protein to the broth and mix well. You can add these raw or pre-cooked depending on your preference.
Simmer for 5-10 minutes until the veggies are just cooked and not too soft.
Divide the noodles into serving bowls and spoon the curry sauce over the noodles. Add a garnish of cilantro, onion and toasted sesame seeds.
This Everyday Thai Green Curry makes a delicious midweek meal! It is healthy, wholesome and delicious. Try it soon and come back to leave a review.
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