Thai Green Curry is a delicious and flavorful dish that is perfect for a quick and satisfying meal. Made with a mix of fresh herbs and spices, creamy coconut milk, and tender chunks of meat or vegetables, this curry is perfect for those who love a spicy and creamy meal. This recipe can be made on the stovetop or in an instant pot, making it a versatile and convenient option for busy home cooks. The recipe is easy to follow and can be made in under an hour, making it a great option for a quick weeknight dinner.
Thai Green Curry Recipe
Thai Green Curry is a beloved dish that packs a flavorful punch. In this post, we will walk you through the process of making this delicious dish, including instructions for making it in an instant pot for those who prefer a quicker option.
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Equipment
- Instant Pot Optional
- Wooden Spoon or
- Spatula Optional
Ingredients
- 1 lb Boneless Chicken Breast Or Tofu, Cut Into Bite-Sized Pieces
- 2 tbsp Green Curry Paste
- 1 can Coconut Milk 14 Oz
- 1 cup Chicken Broth or
- Vegetable Broth Optional
- 2 tbsp Fish Sauce
- 1 tbsp Palm Sugar Or
- Brown Sugar Optional
- 1 cup Bamboo Shoots
- 1 cup Green Beans Trimmed And Halved
- 1 cup Eggplant Cut Into Bite-Sized Pieces
- 1 cup Thai Basil Leaves
- 1 cup Fresh Cilantro Leaves
- 1 tbsp Vegetable Oil
- Salt To Taste
- Thai Fresh Chili Optional, Sliced, To Taste
- Rice Steamed, To Serve
Instructions
- Heat the oil in a large pot over medium-high heat. Add the green curry paste and stir until fragrant, about 1 minute.
- Add the chicken or tofu and stir-fry until lightly browned on all sides, about 3-5 minutes.
- Add the coconut milk, chicken or vegetable broth, fish sauce, and palm sugar. Stir until well combined.
- Add the bamboo shoots, green beans, and eggplant. Let simmer for 20-25 minutes, or until the vegetables are tender.
- Add the Thai basil and cilantro leaves, and stir to combine. Season with salt, to taste.
- Serve hot with steamed rice.
Instant Pot Instructions:
- Set the instant pot to sauté mode. Heat the oil in the pot and add the green curry paste. Stir until fragrant, about 1 minute.
- Add the chicken or tofu and stir-fry until lightly browned on all sides, about 3-5 minutes.
- Add the coconut milk, chicken or vegetable broth, fish sauce, and palm sugar. Stir until well combined.
- Add the bamboo shoots, green beans, and eggplant. Close the lid and set the instant pot to manual high pressure for 5 minutes.
- Once the cooking is done, let the pressure release naturally for 5 minutes, then do a quick release.
- Add the Thai basil and cilantro leaves, and stir to combine. Season with salt, to taste.
- Serve hot with steamed rice.
Notes
Note: The nutritional information is an estimate and may vary based on the specific ingredients and cooking methods used.
Nutrition
Serving: 0.25recipeCalories: 320kcalCarbohydrates: 13gProtein: 26gFat: 20gSaturated Fat: 15gCholesterol: 73mgSodium: 950mgFiber: 3gSugar: 5g
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