Recipe · Thai

Thai green curry

A fragrant, weeknight-friendly green curry with vegetables and your choice of protein. Big on flavor, easy to adapt to the household.

Ingredients

For 4 servings. Scale it to your household inside Feastide.

• 3 tbsp Thai green curry paste
• 1 can (400ml) coconut milk
• 500g (1.1 lb) chicken thigh or firm tofu, cubed
• 1 red pepper, sliced
• 1 courgette (zucchini), sliced
• 150g (5 oz) green beans, trimmed
• 1 tbsp fish sauce (or soy sauce)
• 1 tsp brown sugar
• 1 lime, juiced
• 2 cups jasmine rice, to serve
• 1 handful Thai basil or coriander

Method

1. Fry the curry paste in a splash of the thick coconut cream for 1 to 2 minutes until fragrant.
2. Add the chicken or tofu and cook for 4 to 5 minutes to seal.
3. Pour in the rest of the coconut milk, the fish sauce, and the sugar. Simmer for 8 minutes.
4. Add the vegetables and cook for another 6 to 8 minutes, until tender but still bright.
5. Off the heat, stir in the lime juice. Taste and adjust, then serve over jasmine rice with the herbs.

Nutrition, per serving

Notes

Green curry pastes vary in heat, so start with less and build up. Use tofu and soy sauce to keep it fully plant-based.