Green Curry

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This Green Curry has quickly become one of our favorite meals. I find myself craving it often! In short, this green curry is flavorful, packed with goodness, and easily customizable to your preferences. It also makes for great leftovers if you have extra!

We also love that you can change up this curry simply by selecting a different vegetable to include or by picking ones that are in season. You can also choose to make it without the chicken if you are looking for a meatless meal option. 

Here are some tips and tricks to help make this one of your favorite meals too!

What ingredients do you need?

Garlic and Ginger

You can mince your own garlic and ginger, but there are a few other options if you are in a hurry! You can purchase pre-minced garlic and ginger from the grocery store or buy frozen cubes of ginger and garlic from Trader Joe’s. 

Veggies

We love that this dish is packed with delicious veggies! We have included onion, carrot, red bell pepper, and a seasonal vegetable here, but it is easily customizable to your favorite vegetables. Some ideas for seasonal vegetables include snow peas, zucchini, yellow squash, broccoli, green beans, and asparagus. 

Chicken (optional)

Our favorite meat to add to a curry is chicken. You can add more chicken if you are looking for a higher protein option, but note that there will be less curry sauce in that case. If you prefer a meatless curry, no need to add chicken! You will still have a delicious and satisfying meal. 

Green curry paste

Our favorite green curry paste to use is the brand Thai Kitchen. You can typically find it in the international food aisle of the grocery store. I’ve had the best luck finding it at Walmart, but several groceries stores carry it. 

Coconut milk, coconut sugar, lime, cilantro, soy sauce

These ingredients, along with the ginger, garlic, and curry paste, really help to pack this curry with flavor. The coconut milk gives the curry a gentle creaminess and the coconut sugar adds the perfect amount of sweetness to contrast the saltiness of the curry paste and the soy sauce. If you don’t have coconut sugar on hand, you can also use brown sugar. The lime is absolutely essential in bringing all of the flavors together, so make sure you don’t skip out on it! And of course, the cilantro adds the perfect finishing touch. 

What equipment do you need?

For this recipe you will need the following equipment:

• A cutting board and knife
• A large, non-stick skillet
• Measuring cups and spoons
• A wooden spoon or rubber spatula

How is it done?

If you are planning to serve this curry over rice, begin by cooking the rice according to the package instructions.

We recommend chopping all of the vegetables first—this recipe comes together quickly, so it’s helpful to have the chopping done so you can easily tend to the pan on the stove. Heat a large, non-stick skillet over medium heat. Add the oil, garlic, ginger, chopped onion, and a pinch of salt to the pan and stir occasionally until the onion begins to soften and become slightly translucent. 

Add the remaining vegetables to the pan with the green curry paste. Stir to coat the vegetables in the green curry paste and continue to cook for 3-5 minutes. Add the shredded chicken to the pan and stir until just warmed through.

Next, add the coconut milk, coconut sugar, soy sauce, and water to the pan. Mix well and bring to a gentle simmer. Continue to cook until the vegetables are softened and can be pierced easily with a fork. Add the lime juice and cilantro and stir until combined. 

Serve over your preferred rice and top with more cilantro, crushed red pepper flakes, and chopped peanuts or cashews. Enjoy!

Anything else to consider?

We love to serve this curry over Jasmine rice—both white and brown work great! If you are looking for brown Jasmine rice, I’ve had the best luck finding it at Trader Joe’s. You could also eat this curry with naan!

Is it (GF/DF/V/VEG)?

This recipe is dairy-free thanks to the coconut milk! It can easily be made gluten-free, vegan, or vegetarian. To make it gluten-free, ensure the soy sauce you are using is gluten-free, or replace the soy sauce with coconut aminos. To make it vegan or vegetarian, simply skip the shredded chicken or replace it with tofu.

If you make this green curry, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!

The recipe can be found on My Fitness Pal by searching "BWB Green Curry" and includes nutrition information for the green curry only (not rice or naan).

The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.