How to Make Thai Green Curry
We are gradually starting to make some heartier meals with the arrival of cooler weather. In Texas we have to be flexible with our diet, as sometimes we can have a 40 degree temperature drop from one day to the next, and then back up to warmer weather until the next cold front. So varying lighter and heavier meals seems to work well, adding fresh salads and more plant-based meals on the warmer days and heartier meals like curries and stews on cooler days.
This delicious green curry can be made with meat or a variety of vegetarian options. Watch the video below for the basic technique, and then vary your ingredients each time you make it! Nelson joins me again in the video, as he is our family’s best curry maker!
CHAPTERS: Just hover over the circles in the play bar to see the chapter titles, in case you want to skip around, or go back to something specific.
Green curry paste
Think you don’t like curry? I think you will love as long as you use it sparingly. It can be too hot if you put too much paste in your curry recipe. Green curry contains a number of flavorful and aromatic ingredients. Here are the ingredients in the Mae Ploy brand of green curry paste:
Kafir lime peel
MAE PLOY is my favorite brand of curry paste. It is all natural and comes in red, green, and yellow varieties. It contains shrimp paste, so not suitable for vegetarians. It is very spicy, so 1-2 teaspoons is probably all you will need for a recipe that has 1 can of coconut milk.
THAI KITCHEN brand is your best bet for a vegan curry paste. You will need to use significantly more paste than if using the Mae Ploy brand, approximately 1-2 tablespoons per cup of coconut milk in the recipe.
Ingredients you will need
- Yellow onion
- Sea salt
- Green curry paste
- Coconut milk (full-fat)
- Green beans
- Choice of stir fry beef (or leftover cooked steak), mushrooms, tofu, or cashews
- Coconut aminos (optional seasoning that adds a touch of sweetness)
- Cilantro or basil for garnish
A Few Cooking Tips
After making the video, we realized a few things that will make your curry more successful (also reflected in the recipe).
- Make a pot of jasmine rice (1 cup dry makes about 3 servings) before you start prepping your curry.
- Cut green beans into shorter lengths, about 1-inch. This will be easier than slicing lengthwise and will be easier to eat too!
- Slice beef more thinly or use leftover steak, sliced very thinly and added at the very end of cooking.
- Stir fry the greens beans a bit before adding curry paste and coconut milk.