Thai Green Curry

Vegetarian Thai Green Curry Recipe with Bok Choy and Rice

Region / culture: Thailand | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Thai Green Curry is a popular and flavorful dish that originates from Thailand. It is known for its aromatic green curry paste, creamy coconut milk, and a variety of vegetables and proteins. This dish is a perfect balance of spicy, sweet, and savory flavors that will surely tantalize your taste buds.

History

Thai Green Curry has a long history in Thai cuisine and is believed to have originated in central Thailand. It is traditionally made with a combination of fresh green chilies, lemongrass, garlic, shallots, galangal, kaffir lime leaves, and other herbs and spices. The dish has evolved over time and is now enjoyed all over the world.

Ingredients

Veggies - I suggest bok choy, eggplant, carrots, celery... anything you have on hand
Protein: chicken breasts or tofu
Carb: rice or pasta or udon... again, whatever you have
Sauce: Thai green curry paste (available at most supermarkets for under a dollar) and coconut milk

How to prepare

Bring the sauce to a boil.
Add the protein.
Add the veggies.
While you are doing steps 1 to 3, boil or steam your carb.
Bada bing, bada boom... you are done! Unless you burned it...
See more suggestions for Thai Green Curry. There are plenty of possibilities.

Variations

Add shrimp, chicken, or beef instead of tofu for a different protein option.
Use different vegetables, such as bell peppers, eggplant, or bamboo shoots, to change up the flavor and texture of the dish.
Customize the spice level by adjusting the amount of green curry paste used in the recipe.

Cooking Tips & Tricks

Use fresh ingredients whenever possible for the best flavor.

- Adjust the amount of green curry paste to suit your spice preference.

- Be careful not to overcook the vegetables, as they should be slightly crisp.

- Taste and adjust the seasoning before serving, adding more salt, sugar, or lime juice as needed.

Serving Suggestions

Thai Green Curry is typically served with steamed rice or noodles on the side. Garnish with fresh herbs, such as cilantro or Thai basil, and a squeeze of lime juice for added flavor.

Cooking Techniques

Use a wok or large skillet to cook the curry, as it allows for even heat distribution and quick cooking.

- Stir-fry the vegetables and protein before adding the curry sauce to enhance the flavors and textures of the dish.

- Simmer the curry gently to allow the flavors to meld together and develop a rich and creamy sauce.

Ingredient Substitutions

Substitute coconut milk with coconut cream for a richer and creamier sauce.

- Use red or yellow curry paste instead of green curry paste for a different flavor profile.

- Swap out tofu for tempeh, seitan, or chickpeas for a plant-based protein alternative.

Make Ahead Tips

Thai Green Curry can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Presentation Ideas

Serve Thai Green Curry in individual bowls or on a platter, garnished with fresh herbs and a wedge of lime. Add a side of steamed rice or noodles for a complete meal.

Pairing Recommendations

Thai Green Curry pairs well with a crisp white wine, such as Sauvignon Blanc or Riesling, or a light and refreshing beer, such as a pale ale or wheat beer. For a non-alcoholic option, try serving with a glass of iced tea or coconut water.

Storage and Reheating Instructions

Store any leftover Thai Green Curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

The number of calories in a serving of Thai Green Curry can vary depending on the specific ingredients and portion size. On average, a serving of Thai Green Curry can range from 300-500 calories.

Carbohydrates

Thai Green Curry typically contains carbohydrates from the vegetables and any added rice or noodles. The amount of carbohydrates can vary depending on the specific ingredients used in the recipe.

Fats

The primary source of fat in Thai Green Curry comes from the coconut milk used in the sauce. Coconut milk is rich in healthy fats, including medium-chain triglycerides (MCTs), which can provide a source of energy for the body.

Proteins

Protein in Thai Green Curry comes from the tofu or other protein source added to the dish. Tofu is a good source of plant-based protein and can help make the dish more filling and satisfying.

Vitamins and minerals

Thai Green Curry is a nutrient-dense dish that can provide a variety of vitamins and minerals, including vitamin C, vitamin A, potassium, and fiber from the vegetables and herbs used in the recipe.

Alergens

Thai Green Curry may contain allergens such as soy (from tofu), gluten (from noodles), and tree nuts (if used in the curry paste). It is important to check the ingredients and be mindful of any food allergies or sensitivities.

Summary

Overall, Thai Green Curry is a well-balanced dish that can provide a mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a flavorful and satisfying meal that can be enjoyed as part of a healthy diet.

Summary

Thai Green Curry is a delicious and versatile dish that can be customized to suit your taste preferences. With a balance of flavors and textures, this dish is sure to become a favorite in your recipe repertoire. Enjoy the bold and vibrant flavors of Thai cuisine with this easy and satisfying recipe.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was browsing through an old cookbook that I had found at a garage sale. As I flipped through the pages, a recipe for Thai Green Curry caught my eye. I had never tried Thai cuisine before, but something about the vibrant colors and bold flavors of the dish intrigued me.

I decided to give it a try, and I spent the entire afternoon gathering the ingredients and following the instructions carefully. The scent of lemongrass, coconut milk, and green curry paste filled my kitchen as the dish simmered on the stove. I couldn't wait to taste the final result.

When I finally sat down to eat, I was blown away by the explosion of flavors in my mouth. The creamy coconut milk balanced perfectly with the spicy green curry paste, and the tender chicken and vegetables added a delicious texture to the dish. I knew then that this recipe would become a staple in my cooking repertoire.

Over the years, I have made this Thai Green Curry countless times, each time tweaking the recipe slightly to suit my tastes. I have shared it with friends and family, and it has always been a hit. But the true magic of this dish lies in the memories of how I first discovered it and the journey it has taken me on.

As I continued to explore Thai cuisine, I learned more about the history and culture behind each dish. I discovered that Thai Green Curry is a traditional dish that originates from central Thailand. It is known for its vibrant green color, which comes from the green chillies and fresh herbs used in the curry paste.

I also learned that Thai cuisine is all about balance – balancing the spicy, sweet, salty, and sour flavors to create a harmonious dish. This philosophy resonated with me, and I began to see cooking as a form of art, where each ingredient plays a crucial role in creating a masterpiece on the plate.

One of the most memorable experiences I had with this recipe was when I traveled to Thailand and took a cooking class in Bangkok. I was able to visit a local market and see firsthand the fresh ingredients that go into making Thai Green Curry. I learned how to pound my own curry paste using a mortar and pestle, and I gained a deeper appreciation for the time and effort that goes into creating this dish from scratch.

I also learned that Thai cooking is all about using what's in season and what's available locally. This philosophy has inspired me to support local farmers and producers in my own community, and I have found that using fresh, seasonal ingredients makes a world of difference in the final dish.

As I reflect on my journey with this recipe, I am filled with gratitude for the people and places that have taught me so much about Thai cuisine. From the old cookbook I found at a garage sale to the bustling markets of Bangkok, each experience has shaped my understanding of food and cooking in profound ways.

I am grateful for the memories I have created around this dish – the laughter shared with loved ones, the stories exchanged over a steaming bowl of curry, and the joy of discovering new flavors and textures. Cooking has always been a way for me to express my creativity and connect with others, and Thai Green Curry has become a symbol of that passion and connection.

As I continue to cook and explore new recipes, I know that the memory of finding this Thai Green Curry recipe for the first time will always hold a special place in my heart. It is a reminder of the power of food to bring people together, to create memories, and to nourish not just our bodies, but our souls as well. And for that, I am forever grateful.