There are so many reasons why I love this green curry recipe— it’s very easy to make, extremely satisfying, and so damn delicious. Plus, let’s be honest, after a long day of work, cooking can be a bit of a drag, especially when it’s so simple to order in. However, who has all those dollar bills to pay for delivery all the time? Highly customizable and super quick to prepare, this curry is going to be your new go to meal.

The secret? Thai green curry paste. I know, I know, it’s totally cheating. But why try to make your own paste when it takes 10 ingredients, way too long to make, and it won’t be authentic? Any green curry paste can be used but my favourite is Thai Kitchen’s green curry paste. When using other brands, use amounts according to what is indicated.

Thai Green Curry

  • Prep Time:10 minutes
  • Cook Time:20 minutes
  • Total Time:30 minutes
  • Servings:4
  • Easy

    Ingredients

  • 2 can (400 ml), coconut milk
  • 2 cup rice
  • 2 cup water
  • 1 tablespoon oil
  • 1 onion
  • 1/3 jar, Thai Kitchen Green Curry Paste
  • 1 cup vegetable stock
  • 1 tablespoon fish sauce
  • 1 eggplant
  • 1 zucchini
  • 1 red bell pepper
  • 2 red chili (optional)
  • 1 block, firm tofu (optional)
  • 1 cup beef, sliced thin (optional)
  • 1 cup chicken thigh or breast, cut into chunks (optional)
  • 1 cup shrimp, peeled (optional)
Photo by Helena Lin
Photo by Helena Lin

Step 1

In your rice cooker, combine 2 cups of rice with the amount of liquid (1:2 coconut milk:water) as required by your brand of rice.

Photo by Helena Lin
Photo by Helena Lin

Step 2

Finely slice the onion and roughly chop your vegetables.

#SpoonTip: if you are incorporating a protein, also dice it to roughly the same size as your vegetable.

Photo by Helena Lin
Photo by Helena Lin

Step 3

Heat up oil over medium high heat and sauté the onions until translucent, about two minutes.

Photo by Helena Lin
Photo by Helena Lin

Step 4

Add in the green curry paste and fry until fragrant, 1 minute.

Photo by Helena Lin
Photo by Helena Lin

Step 5

Pour in the coconut milk, vegetable stock and fish sauce. Bring to a boil.

Photo by Helena Lin
Photo by Helena Lin

Step 6

Optional: Add in red chili for an extra punch. I like my green curry quite hot so I added two chilis.

Photo by Helena Lin
Photo by Helena Lin

Step 7

Once at a boil, lower the heat to low and add in the eggplant. Simmer for 10 minutes.

Optional: If cooking with a protein, add with the eggplant.

Photo by Helena Lin
Photo by Helena Lin

Step 8

Add in the zucchini and peppers, simmer for 5 minutes.

Photo by Helena Lin
Photo by Helena Lin

Step 9

Serve hot along side the coconut rice.

Photo by Helena Lin
Photo by Helena Lin