Recipe from Thailand! This gluten-free Green Curry Thai Recipe is full of flavor and quick and easy to make for any night of the week. It’s a family recipe from a wonderful lady that came to the United States from Thailand. It’s filled with red peppers and green beans with my favorite, bamboo shoot slices.
How me and Jeff love Green Curry and no matter how many times I made it from a recipe that I would find, it would never come out right. I tried to make Green Curry a couple of dozen times and had no luck. Jeff would eat it but would say the same thing, “Not quite right but it’s good!” Of course that is not what I wanted to hear!
I took this cooking class before the Covid shut down and was so excited to do this class. Jeff was the one who got it for me as my anniversary gift which we have celebrated our 4 years of marriage. Wow, how time flies when you get older, it feels like yesterday we just meet but I digress.
The best part about this cooking class, it’s in the Thai grocery store where you’re able to buy stuff to cook!. Not to mention the chef gave me a little history about herself and what the average diet is like in Thailand.
I must admit it was exciting to think of eating street food or just visiting her grandmother’s house and having dinner. Again, everyone learns to cook from someone that loves food and passes down a recipe that is older than anyone could imagine. I’m sure her grandmother learned from her grandmother and so on.
It gives me great comfort to know that the real family recipes are being passed down from one generation to another and from country to country to share in the culture. As the world changes with all the technology, one thing will always remain the same, a family recipe that needs to be prepared will survive longer and change the world by introducing new foods to eat and enjoy!
Step by Step – Green Curry Thai Recipe
This Green Curry Thai Recipe is full of flavor and quick and easy to make for any night of the week. It’s filled with red peppers and green beans with my favorite, bamboo shoot slices and sliced chicken.
Heat the oil in a medium pot over medium low heat. Then add green curry paste, kaffir lime leaf and shallot in the pot, stir the curry paste until you can smell the aroma.
Before turning off the heat on the oven, put the Thai basil into the curry for about a minute and stir, shut the stove and pour on top into a bowl of rice.
Variations
- Add chopped carrots or shredded carrots
- Wontons on top are the best
- I also have added spinach
Ways to Serve
I always serve mine with white rice and I also enjoy topping it with crushed wonton strips. Before serving my Green Thai Curry, I like to have spring rolls as an appetizer.
Tip
It’s a quick meal to make for two so I always double the recipe to place in containers and freeze for a quick meal. It has freezed beautifully for me and the best part is that it’s easy to warm up for a quick dinner during the week.
Thank you SP International for the Cooking Class!
The best green curry paste you can buy on >> Amazon
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Green Curry Thai Recipe
This Green Curry Thai Recipe is full of flavor and quick and easy to make for any night of the week. It’s filled with red peppers and green beans with my favorite, bamboo shoot slices and sliced chicken.
Ingredients
- 2 tbsp of green paste
- 2 tbsp vegetable oil
- 1 tbsp shallot chopped
- 2-3 kaffir lime leaf
- 1 cup coconut milk
- 1 cup chicken broth
- 2 tbsp fish sauce
- 2 tbsp palm sugar
- 1 tbsp sugar
- 1 tsp chicken broth
- ½ cup of chicken
- 2 Thai eggplant
- 4 Turkey berry
- ¼ cup red bell pepper
- ¼ cup bamboo shoot slice
- ¼ cup green beans
- 6 leaves Thai basil chopped
Instructions
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Heat the oil in a medium pot over medium low heat. Then add green curry paste, kaffir lime leaf and shallot in the pot, stir the curry paste until you can smell the aroma.
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Add coconut milk, chicken broth water and thai eggplant. Simmer until the eggplant is 80% cooked. Add the broth depending on the consistency you want the curry sauce. (¼ cup-½ cup it’s perfect for the and the taste)
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Add chicken and all the vegetables, seasoning, fish sauce, sugar, palm sugar, chicken broth powder. Then the turkey berry, red bell pepper, bamboo shoot and long bean, cook little more about 3-5 minutes or until the vegetables are soft and then all is good.
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Before turning off the heat on the oven, put the Thai basil into the curry for about a minute and stir, shut the stove and pour on top into a bowl of rice.
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EnJoy!
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