Thai Green Curry
User Reviews
5.0
39 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
399 kcal
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Course
Main Course, Lunch
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Cuisine
Thai
Thai Green Curry
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I use venison backstrap here, but any tender cut of really any meat, or shrimp, will do.
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Ingredients
- 1 tablespoon coconut oil or vegetable oil
- 1 white or yellow onion, sliced thin
- 2 to 5 tablespoon thai green curry paste (add as much as you can take, heat-wise)
- 4 lime leaves (optional)
- 1 can coconut milk (about 14 ounces)
- 1 cup coconut water, or regular water
- 2 tablespoons palm sugar, or brown sugar
- 1 pound venison or beef, thinly sliced across the grain
- 2 to 4 tablespoons fish sauce
- 1 cup peas, fresh or thawed
- 1/2 cup Thai basil or cilantro, roughly chopped
- 5 sliced Thai chiles (optional)
- Lime juice, to taste
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Instructions
- Heat the coconut or vegetable oil in a pot over high heat. When it starts smoking, add the onion and stir fry until the onion is soft, and slightly browned on the edges.
- Add the curry paste -- start with 2 tablespoons -- and the lime leaves if using, plus the coconut milk and coconut water or plain water. Bring to a boil. Dissolve the palm or brown sugar into this, then taste. Add more curry paste if you want. Add the venison and stir to combine. Let this simmer a minute or two.
- Stir in the fish sauce, peas, chiles and Thai basil and let this cook about 5 minutes. Add lime juice to taste. Serve with jasmine rice.
Notes
- Use full fat coconut milk. You need it. Lowfat ones lack flavor.
- Do try to get Maesri or May Ploy curry pastes, or make your own. This is the soul of your curry.
- Fish sauce matters. Use as much as you can stand, up to the full 4 tablespoons. It should be noticeable, but not overwhelming.
- Thai green curry is supposed to be a little sweet, not sickly sweet. 2 tablespoons is for palm or coconut sugar, which isn't as sweet as brown sugar. Use only 1 tablespoon if that's what you are using.
- This is a fast meal, so make sure your venison or beef or whatever is a tender cut, sliced across the grain.
- Pretty much not possible to use too much cilantro or Thai basil. Go for it.
Nutrition Information
Show Details
Calories
399kcal
(20%)
Carbohydrates
17g
(6%)
Protein
31g
(62%)
Fat
24g
(37%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
96mg
(32%)
Sodium
793mg
(33%)
Potassium
747mg
(21%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
1663IU
(33%)
Vitamin C
28mg
(31%)
Calcium
59mg
(6%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 17g | 6% |
| Protein | 31g | 62% |
| Fat | 24g | 37% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 96mg | 32% |
| Sodium | 793mg | 33% |
| Potassium | 747mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1663IU | 33% |
| Vitamin C | 28mg | 31% |
| Calcium | 59mg | 6% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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