Green Curry

There’s something truly magical about the aroma of Green Curry wafting through the kitchen. I remember the first time I stumbled upon this dish at a cozy Thai restaurant, where the vibrant flavors danced on my palate and left me craving more. The combination of aromatic spices and creamy coconut milk captivated me, and that moment inspired me to recreate this dish at home. I often find myself preparing Green Curry on busy weeknights, when I want something wholesome yet quick to make. This recipe not only brings comfort, but it also serves as a reminder of the joy of cooking with fresh ingredients. Whether you’re cooking for family or friends, this dish never fails to impress.

What to Buy for Green Curry

When it comes to making Green Curry, the ingredients play a pivotal role in bringing the dish to life. The harmony of flavors from coconut milk, fresh vegetables, and aromatic spices combines to create a truly delightful meal. Here’s what you’ll need:

• Extra-virgin olive oil: This serves as the base for sautéing the aromatics.
• Garlic: Adds a robust flavor that enhances the overall taste.
• Fresh ginger: Infuses a warm, spicy note that pairs beautifully with other flavors.
• Yellow onion: Sweetens the dish and provides depth.
• Green curry paste: The star of the show, offering heat and complexity.
• Coconut milk: Provides a creamy texture and balances the heat of the curry.
• Sweet potato: Adds sweetness and a comforting texture.
• Kale: For a nutritional boost and vibrant color.
• Chickpeas: A great source of protein, making the dish filling.
• Broccoli: Brightens the dish and adds crunch.
• Fresh lime juice: Brightens the flavors and adds acidity.
• Fish sauce: Offers umami; can be replaced for a vegan version.
• Coconut sugar: Adds a hint of sweetness to balance the flavors.
• Plain Greek yogurt: Adds creaminess, can be omitted for vegan.
• Brown rice: A perfect side to soak up the delicious curry.
• Fresh basil: For garnish, adding freshness.

The Process for Making Green Curry

Cooking Green Curry is a delightful process that fills your kitchen with mouthwatering aromas. Let’s dive into the steps to create this delicious dish.

1. Begin by heating a Dutch oven or a large saucepan over medium heat. Once it’s hot, add the olive oil. You want the oil to shimmer but not smoke. As the oil heats, breathe in the rich, nutty aroma that sets the stage for your Green Curry.
2. Once the oil is ready, toss in the garlic, ginger, and onion. Stir them frequently for about 3 to 4 minutes until the onion turns translucent. At this point, your kitchen will smell divine, and you’ll see the beginnings of a flavorful base.
3. Add the green curry paste into the mix and stir it well to coat the aromatics. Cook for an additional minute; this step is crucial as it allows the spices to release their essential oils, creating a fragrant backdrop for your curry.
4. Next, pour in the coconut milk, stirring until the sauce is perfectly smooth and creamy. The rich texture of the coconut milk is essential for balancing the heat from the curry paste.
5. Now, it’s time to introduce the sweet potato, kale, and chickpeas. Turn the heat up to medium-high and bring the curry to a gentle simmer. As it simmers, you’ll notice the vibrant colors of the vegetables shining through.
6. Allow the mixture to simmer for about 5 minutes. This will soften the sweet potato while retaining a little bit of bite. Then, add in the broccoli. Cook for an additional 3 to 5 minutes, until the broccoli is bright green and tender-crisp.
7. Stir in the lime juice, fish sauce, and coconut sugar. This combination adds the final touches, enhancing the flavors and bringing everything together.
8. Remove the pot from heat and let it cool for about 3 minutes. This cooling time is essential as it prevents the Greek yogurt from curdling when you stir it in. It also gives the flavors a chance to meld.
9. Finally, gently fold in the Greek yogurt. Serve the curry warm, accompanied by brown rice and a sprinkle of fresh basil. Enjoy your delicious homemade Green Curry!

Make It Your Own

As you embark on your Green Curry adventure, remember that this recipe is just a starting point. Customize it to suit your tastes!

• Adjust the Spice: If you like it spicy, feel free to add more green curry paste or a sliced chili.
• Vegetable Variations: Experiment with other vegetables like bell peppers, zucchini, or even carrots.
• Swap Proteins: If you want to add protein, consider tofu or lentils for a satisfying meal.
• Herb Enhancements: Fresh herbs like cilantro or mint can bring a refreshing note to the finished dish.
• Serving Options: Pair your Green Curry with quinoa or cauliflower rice for a low-carb option.

Serving This Green Curry

When it comes to serving Green Curry, the options are as diverse as the flavors of the dish itself. Here’s how to elevate your meal:

• Serve with Brown Rice: A classic pairing, brown rice absorbs the flavorful sauce beautifully.
• Garnish Generously: Finish with fresh herbs like basil or cilantro for added freshness and a pop of color.
• Lunch or Dinner: Green Curry makes for a hearty lunch or a cozy dinner, perfect for any time of day.
• Meal Prep Hero: This dish stores well and tastes even better the next day, making it an ideal choice for meal prepping.
• Seasonal Serving: Enjoy it year-round, but it pairs particularly well with summer vegetables or cozy autumn roots.
• Pair with a Salad: A light cucumber salad on the side can provide a refreshing contrast to the richness of the curry.

FAQ

Conclusion

Ultimately, Green Curry is a dish that captures the essence of comfort food while offering a burst of vibrant flavors. It’s perfect for family dinners or when you want to impress your friends with a homemade Thai dish. I encourage you to give it a try; you won’t be disappointed with the deliciousness that awaits. Happy cooking!

Green Curry

The ultimate comfort food, Green Curry offers a creamy, spicy, and satisfying experience. Packed with vibrant vegetables and rich coconut milk, it’s an easy weeknight dinner that’s sure to impress. You’ll want to make it tonight!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon Extra-virgin olive oil To sauté the vegetables.
• 4 cloves Garlic Minced; about 4 teaspoons.
• 2 tablespoons Fresh ginger Minced for flavor.
• ½ medium Yellow onion Chopped; or 1 shallot.
• 5 tablespoons Green curry paste Use Thai Kitchen brand for best flavor.
• 2 cans Light coconut milk 14-ounce cans.
• 1 large Sweet potato Peeled and diced.
• 1 bunch Kale Stems removed and chopped.
• 1 can Reduced-sodium chickpeas 15 ounces, rinsed and drained.
• 1 small Broccoli Cut into florets; about 3 cups.
• 2 tablespoons Fresh lime juice From about 1 lime.
• 1 tablespoon Fish sauce Swap for soy sauce to make vegan.
• ½ tablespoon Coconut sugar Or brown sugar.
• ½ cup Nonfat plain Greek yogurt Optional; swap for plant-based yogurt.
• Cooked cup Brown rice For serving.
• Chopped cup Fresh basil For garnish.

Equipment

• Saucepan
• Oven
• Wooden Spoon
• Peeler
• Cutting Board
• Skillet
• Chef's Knife
• Frying Pan

Method

 

1. Heat a Dutch oven, large saucepan, or deep skillet over medium. Once hot, add the olive oil, garlic, ginger, and onion. Cook, stirring frequently, for 3 to 4 minutes or until the onion is translucent.
2. Add the curry paste and stir to coat. Cook for 1 minute, until fragrant.
3. Add the coconut milk. Stir until the sauce is smoothly incorporated.
4. Add the sweet potato, kale, and chickpeas. Increase the heat to medium high and bring to a simmer.
5. Let simmer for 5 minutes, until the sweet potato is somewhat tender but still has a bit of chew, then add the broccoli. Simmer 3 to 5 additional minutes, until the broccoli is bright green and tender.
6. Stir in the lime juice, fish sauce, and coconut sugar.
7. Remove from heat and let cool for 3 minutes (this will ensure the yogurt does not curdle and gives the flavors a little extra time to marry). Stir in the Greek yogurt. Serve warm with rice and a sprinkle of fresh basil.

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Reheat: Reheat curry in a Dutch oven on the stovetop over medium-low heat.
• Freezing: Freeze leftovers in an airtight, freezer-safe container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
• Gluten-Free Tip: Use gluten-free tamari in place of fish sauce to make this dish gluten free.

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Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.