Thai Green Curry

I love green curry!  It has literally taken me years to perfect this recipe. I joke, but every time I make this recipe it some how gets better and better everytime.  I don’t know if it is my taste buds changing, or if I am actually improving the recipe through experience, but you can try it out and throw in your two cents. I usually double this recipe because there are rarely leftovers.


Here is what you will need

4 cups chicken or vegtable broth

1 can coconut milk or trader joes coconut cream

1 tsp Mae Ploy green curry paste (more if you don’t mind spice)

1 1/2 tablespoons madras curry powder

2 tablespoons sugar or Agave Nectar

1 cup packed basil leaves

1-2 bell peppers, red/yellow peppers add great color and flavor. Cut into fajita style slices

1 large onion diced or sliced

1/2 cup peas ( I use frozen)

meat of choice thinly sliced (chicken, shrimp, beef steak)

juice from 1 lime

salt (I leave it up to you to decide how much)

best served over rice

In a stock pot, combine the broth, coconut milk, curry powder/paste and sugar.  Bring to a boil, allowing the ingredients to fully combine. Once your pot has come to a boil, cook on high for 5 mins and remove it from the heat. Depending on how you like your onions, you might want to add the onions to the pot while it is boiling so it can cook down a bit.   The rest of the ingredients will not be cooked, but come to temp in the hot curry.  Cooking the bell peppers and peas will make them soggy and over cooking the basil will actually cause it to lose some of it’s flavor. If the meat is sliced thin enough it won’t take much time for it to cook. After your pot has come to boil and has been removed from the heat, add the lime, basil, bell peppers peas.

the curry can be served as a soup or over rice. I prefer over rice.