I’m on my flight from Dallas to Tampa as I write this post and I’m reminiscing about my delicious Thai Curry dinner I had at home before heading out to the airport. I love Thai food! There is just something about the flavors, the spices, the aroma that is so enticing. I almost crave a coconut-y curry every week, if not more often.
While I had some time over the past weekend, I went ahead and made some fresh Thai curry paste at home. Having the green curry paste ready at home made it so easy to put together a nice dinner for us before I headed out for a work trip.
While making Thai food at home can sound intimidating, this curry recipe is so easy to follow along. I’ve seen Thai curry paste available at almost every grocery store around Dallas and even on Amazon. However, if you are willing to take the plunge, I highly recommend make some fresh homemade green curry paste. Using a blend of fresh herbs takes it to the absolute next level.
This Thai curry is vegan and gluten free (which I love!) but its also fulfilling. I only added vegetables to the curry (peppers, sweet potatoes and water chestnuts) but you can also add tofu for that extra kick of protein.
I like my curry with some quinoa or brown rice while Roshan likes it with white rice, you can’t go wrong either way. Everything about this curry is just so flavorful and dynamic. I may be biased but this is definitely the best Thai curry that I’ve had!!
Vegetable Thai Green Curry
Yield 6 servings
Coconut-y, spicy and delicious, this Thai Green Curry is to die for!! I highly recommend making your own thai paste from scratch, cause that's what takes it to the next level!
- 4 tablespoons Thai Green Curry paste (varies on your desired spice level)
- 1/2 sweet onion, finely chopped
- 1 sweet potato, cut into cubes
- 1 green bell pepper, julienned
- 1 red bell pepper, julienned
- 1 cup water chestnuts
- 1 15oz can of coconut cream
- 1 tsp coconut oil or olive oil
- Heat oil in a large dutch oven or pot.
- Add onions and sauté for a few minutes until they are translucent.
- Add the peppers, sweet potatoes and water chestnuts and stir well.
- Add the green curry paste and mix well so that the vegetables are well coated.
- Let the vegetables and curry paste cook together for 3-4 minutes, stirring occasionally.
- Add the coconut cream and mix well.
- Add about 1 cup of water to adjust for consistency.
- Cover with a lid and the let curry come to boil.
- Simmer on low gas for about 8-10 minutes, until the sweet potatoes are thoroughly cooked.
- Serve with white rice, brown rice or quinoa
Amount Per Serving
% Daily Value
Total Fat 5.6 g
Saturated Fat 5.1 g
Sodium 564 mg
Total Carbohydrates 43.2 g
Dietary Fiber 1.9 g
Sugars 6.1 g
Protein 3.1 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.