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Green curry with Mae Ploy paste and Hodo tofu puffs

Quick and easy Thai green curry

This simple recipe for Thai green curry is quick enough for a week night dinner and packed with delicious and vibrant flavors.  

Course Main Course
Cuisine Thai
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4

Ingredients

  • 2 tbsp green curry paste
  • 1 can coconut milk
  • 2 kaffir lime leaves torn into thirds
  • 1 cup water
  • 3 tbsp fish sauce
  • 1 tsp sugar
  • handful fresh basil

Instructions

  1. Sometimes coconut milk solids and liquids can separate.  Shake can of coconut milk to ensure well mixed, open and give a stir as well just in case.  Add 1/3 of can to pan and heat over high heat.

  2. When coconut milk starts to bubble add green curry paste.  Cook over high heat, stirring well till ingredients well mix.  

  3. Add another 1/3 can of coconut milk, stir to mix well, lower heat to medium.  Continue cooking for 8-12 minutes until the oil begins to separate.

  4. Add lime leaves, cooking for one minute while stirring.

  5. Add final 1/3 can of milk, cup of water, fish sauce and sugar.  Mix well.  

  6. Add preferred veggies and cook over medium-low heat to required level of softness.

  7. Before serving add torn basil leaves to sauce, mix well and cook for a minute or two

  8. Serve with steamed jasmine rice and crushed peanuts.