Quick & Easy
Thai Green or Red Curry
Quick & Easy
Thai Green or Red Curry
Recipe by Deana Saukam
All you need is a can of coconut milk, thai curry mix, your choice of protein and veggies for this quick and easy Thai green or red curry.
Quick and easy Thai green or red curry with chicken and lots of veggies.
- Prep Time45 min
- Cook Time30 min
- Total Time1 hr 15 min
- Yield4
INGREDIENTS
For the Noodles:
- 4 tablespoons canola oil
- 2 pounds boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
- 1 bunch scallions sliced ½” pieces, using both white and green parts
- 6 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and chopped
- Salt, to season
- 3 cups kale, roughly chopped
- 1 package sliced button or baby portobello mushrooms
- 1/2 can bamboo shoot strips
- 2 cups fresh green beans, trimmed and halved
- 1 head of broccoli, florets only
- 2 red bell peppers, sliced into ½ inch long strips
- 2 x 14-ounce can coconut milk
- 4-5 tablespoons Thai green or red curry paste
- 6 tbsp fish sauce
- 1 cup fresh Thai basil, torn
- 1 lime, freshly squeezed
- Serve with steamed rice, rice noodles or roti
PREPARATION
1
Heat oil in a large pot over medium-high heat. Add garlic, scallions and ginger and saute, about 1 to 2 minutes. Add chicken, season with salt, and cook, stirring, until the chicken is no longer pink, 4 to 5 minutes. Transfer chicken to a plate with a slotted spoon.
2
Add coconut milk, curry paste, fish sauce, kale, mushrooms, bamboo strips, broccoli, bell peppers, and green beans; bring to a simmer. Reduce heat to medium, cover and cook, stirring once or twice, until the vegetables are tender, 5 to 7 minutes. Add water depending on desired consistency and to adjust saltiness. Add additional fish sauce and season with salt if needed. Return the chicken and any accumulated juices to the pan and cook until heated through, about 2 minutes more. Remove from heat and stir in basil and lime juice. Serve with steamed rice, over rice noodles or with roti.
- Prep Time45 min
- Cook Time30 min
- Total Time1 hr 15 min
- Yield4
Ingredients
- 4 tablespoons canola oil
- 2 pounds boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
- 1 bunch scallions sliced ½” pieces, using both white and green parts
- 6 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and chopped
- Salt, to season
- 3 cups kale, roughly chopped
- 1 package sliced button or baby portobello mushrooms
- 1/2 can bamboo shoot strips
- 2 cups fresh green beans, trimmed and halved
- 1 head of broccoli, florets only
- 2 red bell peppers, sliced into ½ inch long strips
- 2 x 14-ounce can coconut milk
- 4-5 tablespoons Thai green or red curry paste
- 6 tbsp fish sauce
- 1 cup fresh Thai basil, torn
- 1 lime, freshly squeezed
- Serve with steamed rice, rice noodles or roti
Preparation
1
Heat oil in a large pot over medium-high heat. Add garlic, scallions and ginger and saute, about 1 to 2 minutes. Add chicken, season with salt, and cook, stirring, until the chicken is no longer pink, 4 to 5 minutes. Transfer chicken to a plate with a slotted spoon.
2
Add coconut milk, curry paste, fish sauce, kale, mushrooms, bamboo strips, broccoli, bell peppers, and green beans; bring to a simmer. Reduce heat to medium, cover and cook, stirring once or twice, until the vegetables are tender, 5 to 7 minutes. Add water depending on desired consistency and to adjust saltiness. Add additional fish sauce and season with salt if needed. Return the chicken and any accumulated juices to the pan and cook until heated through, about 2 minutes more. Remove from heat and stir in basil and lime juice. Serve with steamed rice, over rice noodles or with roti.
