Quick and Easy Green Curry

Warm and creamy with a silky coconut milk base, this easy curry gets that “simmered all day” taste in 30 minutes or less. It is as versatile as it is easy!

We love Thai food, particularly saucy, wok-smokey noodle dishes. After being spoiled with some incredible Thai in New York, the Carolinas were a bit disappointing. After what seemed like my hundredth attempt at finding decent Pad Thai or Pad Se Ew, I gave up and ordered curry from our local restaurant. WOW. Was I blown away!! The depth of flavor was something that we needed to be able to recreate at home on a regular basis.

This brothy curry dish is perfect for cold winter days, sharing with friends, or even whipping up for a quick and nutritious lunch.

What You Need

• Canned coconut milk (full fat)
• Green curry paste (Thai Kitchen is hands down our favorite!)
• Fish sauce: According to this post, fish sauce is best purchased from your local Asian store. Store brands (Thai Kitchen is apparently not the go-to in this case) and anything opaque is to be avoided. We have a Vietnamese store down the street, so that is where my fish sauce comes from. All I know about it is that the fresh stuff is MUCH more potent than the bottle that has been sitting in the pantry for a year, so start with a little at first. You can always add more! It can also be omitted.
• Basil (Thai or other types)
• Veggies of choice
• Stock/broth (homemade is easy and delicious!)

Let’s Make It!

Simmer sauce ingredients, adding more broth if you want things soupier (or if you accidentally chopped too many veggies…).

Add chopped veggies and simmer until they are tender or stick-done to your liking.

Toss in some cooked meat (rotisserie chicken is great here) if desired, although veggie curry is my go-to.

Serve over rice and enjoy!

How to Store

This green curry keeps in the fridge for up to a week, although it probably won’t last that long!

FAQ