Thai Green Curry
The level of spiciness is this green curry depends on if you are making the paste yourself or buying it. One great thing about making your own is that you can tailor it to your own palate. (See my Green Curry Paste recipe to make your own). This is a great end-of-the-week recipe because it cooks quickly and you can use whatever vegetables you have on hand that did not get used up earlier in the week. I like to use eggplant (regular or Thai), zucchini, carrots, and a hearty lettuces like kale, spinach, collard greens, or chard. You can even toss in some shrimp, chicken or beans for added protein.
Makes: 2 servings
Preparation time: 10m
Cooking time: 10m
Total time: 30m
- 2 cups green curry sauce
- 2 kaffir lime leaves (optional)
- 3 cups chopped veggies (bite sized pieces)
- 1 cup chopped chard (tough stems removed)
- 1 cup cooked brown rice (can also use farro or barley if not making this gluten-free)
- 1/2 lime (to garnish)
Equipment: small saucepan and large saucepan or duthc oven
- Pour the Green Curry Sauce, and kaffir lime leaves into a small saucepan. Bring to a simmer for 5-10 minutes, stirring occasionally to make sure it doesn't boil over.
- In a separate large saucepan or dutch oven heat 2 tablespoons of olive oil over medium heat, then add the chopped veggies and sauté until they soften (about 5-10 minutes)
- Pour the green curry sauce over the veggies, add the chard, and cook for 1 more minute.
- Serve warm with brown rice and a lime wedge.
Note: You can make up to 4 servings with the same amount of paste, just increase the veggies and greens.