Is this an authentic Thai green curry recipe?
I love Thai curry, it’s absolutely delicious and it’s an exciting food. It’s amazing to be able to make a lower calorie version packed with meat and veggies that you can eat everyday. It gives you all the nutrients you need and it packs a punch of protein with veggies that will fill you up. Serve it with some white rice.
Now what’s great about this recipe is that you can use either Red or Green curry paste for it and you can also use yellow curry paste. Frankly speaking you can use any pre-made curry paste and follow this method. that’s what makes it amazing.
Why do we use store bought Thai curry paste?
The truth is not all pre-made food is bad or of lower quality. Sure you can make your own paste at home. In fact I’ve got an epic recipe for a Thai red curry paste. But it is a lot of work and you need to make sure you have all the right spices and ingredients. Buying curry paste is a far more simple and time saving option. Most store bought curry paste is of very good quality and especially to prepare a quick and easy meal it’s perfect.
Like I said you can definitely make a big batch of it from scratch and store it. But don’t let anyone tell you not to stock up on some store bought paste for quick meals.
Nutrition Info (Per serving)
- Calories: 295
- Net Carbs: 4g
- Carbs: 6g
- Fat: 18g
- Protein: 28g
- Fiber: 2g
This recipe makes 5 servings. Get this recipe on myfitnesspal.
Delicious Thai Curry
- 500 grams Chicken Thigh Meat Boneless & Skinless
- 400 ml Lite Coconut Milk
- 150 grams broccoli
- 150 grams zucchini
- 50 grams Yellow Bell Pepper
- 50 grams Red Bell Pepper
- 200 grams White Mushrooms
- 1 Tbsp Green Curry Paste
- 1 Tbsp olive oil You can also use coconut oil
- 15 grams basil leaves
- Salt to Taste
- 1 Piece Galangal (Thai Ginger)
- 1 Piece Lemon Grass
- 10 Kafir Lime Leaves
- 2 Thai Bird's Eye Chilies
- 1/2 Tsp Sugar Optional, add it right at the end.
- Start by smashing the lemon grass with a rolling pin, chopping the galanga into pieces and tearing the kafir lime leaves.
- Use some pan spray and heat up a non stick wok. Add the chicken, season with salt and cook for 3-4 minutes on a high heat. Then remove the chicken from the wok.
- Leave any juices released in the wok and add in the mushrooms and cook for 2 minutes before adding in the broccoli and bell peppers. Cook for 2-3 minutes before adding in the zucchini and cooking for another 2 minutes till the vegetables are done to your liking.
- Remove the vegetables and set aside. If there are any juices in the wok remove those in a small bowl and set aside.
- Now add the oil into the wok along with the curry paste and sautee for a minute before adding in the lemongrass, galangal, thai bird's eye chili and kafir lime leaves and sautee everything for 2 minutes. Then add any any of the juices saved from earlier.
- Next add in your coconut milk and give everything a good mix and simmer on a low heat for 6-8 minutes till all the flavours are well melded together.
- Finish with the fresh basil leaves.
- To make your meal prep boxes weigh out the chicken, vegetables and curry and divide into your meal containers.
- Alternatively you can add the chicken and veggies back to the curry and then store it as a whole.
- Enjoy with some white rice or cauliflower rice.