Thai Green Curry
User Reviews
5
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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
Description
This Thai Green Curry starts by stir-frying sliced onions in coconut or vegetable oil until lightly browned, which adds depth to the flavor base. Green curry paste is added with lime leaves and creamy coconut milk plus coconut water or plain water to create a fragrant sauce. Palm sugar dissolves to give a subtle sweetness that balances the spicy curry paste.
Thinly sliced venison or beef is simmered briefly in the sauce to remain tender while absorbing the creamy, aromatic flavors. Fish sauce adds a complex salty umami note, adjusted to personal taste. Fresh or thawed peas provide a bright pop of texture. Chopped Thai basil or cilantro and optional sliced Thai chiles complete the dish with herbal and spicy accents. Lime juice brightens the final flavor.
Serve this curry hot alongside jasmine rice to soak up the sauce and enjoy the contrasting textures and rich sauce. The use of full-fat coconut milk and quality curry paste is key to a flavorful, balanced dish that highlights the meat and fresh ingredients.
Use tender cuts of meat sliced thinly across the grain, and feel free to increase the amount of curry paste to adjust spiciness to your preference. Fresh herbs like Thai basil or cilantro enhance freshness and aroma.
Ingredients
- 1 tablespoon coconut oil or vegetable oil
- 1 white onion sliced thin, or yellow onion
- 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 thinly sliced across the grain, or beef
- 2 to 4 tablespoons fish sauce
- 1 cup pea fresh or thawed
- 1/2 cup Thai basil roughly chopped, or cilantro
- 5 Thai chiles optional, sliced
- lime juice to taste
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 for better flavor and creaminess.
- Choose authentic Maesri or May Ploy green curry paste or make your own for the best curry flavor.
- Use as much fish sauce as you can tolerate, up to four tablespoons, to enhance umami without overpowering.
- Adjust palm sugar quantity if substituting with brown sugar, as brown sugar is sweeter; reduce to one tablespoon if using brown sugar.
- Select a tender cut of venison or beef, slicing thinly against the grain for tenderness.
- Fresh Thai basil and cilantro can be used liberally for aromatic impact.
- Add Thai chiles to taste for extra heat if desired.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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