Venture beyond takeout with these 32 green curry paste variations! Whether you crave quick dinners, seasonal twists, or comforting bowls, we’ve got a flavor-packed option for every home cook. Get ready to elevate your meals and discover new favorites—let’s dive in!
Classic Thai Green Curry with Chicken
Of all the aromatic Thai dishes, green curry stands out for its vibrant balance of heat and herbal freshness. Our methodical approach ensures even beginners can achieve restaurant-quality results. Let’s build this classic dish layer by layer for maximum flavor development.
Ingredients
– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
– 3 tablespoons Thai green curry paste
– 1 (13.5-ounce) can coconut milk, shaken
– 1 cup chicken stock
– 2 tablespoons fish sauce
– 1 tablespoon palm sugar, grated
– 1 cup Thai eggplant, quartered
– 1/2 cup fresh Thai basil leaves
– 2 fresh kaffir lime leaves, torn
– 2 Thai chilies, thinly sliced (optional)
– 2 tablespoons neutral oil (such as grapeseed)
Instructions
1. Heat 2 tablespoons neutral oil in a large wok or Dutch oven over medium-high heat until shimmering (approximately 350°F).
2. Add 3 tablespoons Thai green curry paste and fry for 60 seconds, stirring constantly, until fragrant and oil separates.
3. Add 1.5 pounds cubed chicken thighs and sear for 3 minutes, turning pieces to brown on all sides.
4. Pour in the creamy top layer of the coconut milk (about 1/2 cup), reserving the thinner liquid.
5. Simmer for 4 minutes, stirring occasionally, until chicken is partially cooked and curry paste coats each piece.
6. Add remaining coconut milk, 1 cup chicken stock, 2 tablespoons fish sauce, and 1 tablespoon grated palm sugar.
7. Bring to a gentle boil, then reduce heat to maintain a simmer (180-190°F).
8. Cook uncovered for 12 minutes, stirring every 3 minutes to prevent sticking.
9. Add 1 cup quartered Thai eggplant and simmer for 6 minutes until eggplant is tender but not mushy.
10. Stir in 2 torn kaffir lime leaves and optional Thai chilies during the final 2 minutes of cooking.
11. Remove from heat and fold in 1/2 cup fresh Thai basil leaves until just wilted.
Key to this curry’s appeal is the contrast between the creamy coconut base and the bright herbal notes. The chicken remains remarkably tender while the eggplant provides subtle texture variation. For an authentic presentation, serve immediately over jasmine rice with extra basil garnish and a wedge of lime to heighten the citrus undertones.
Vegan Green Curry with Tofu and Vegetables
Eager to explore the vibrant world of plant-based Thai cuisine? This vegan green curry with tofu and vegetables offers a perfect balance of creamy coconut richness and aromatic spice, making it an ideal weeknight dinner that comes together in under 30 minutes.
Ingredients
– 14 ounces extra-firm tofu, pressed and cubed
– 2 tablespoons virgin coconut oil
– 3 tablespoons green curry paste
– 13.5 ounces full-fat coconut milk
– 1 cup vegetable broth
– 1 tablespoon coconut sugar
– 2 tablespoons tamari
– 1 red bell pepper, julienned
– 1 cup broccoli florets
– 1 cup snap peas, trimmed
– ½ cup fresh Thai basil leaves
– 1 lime, juiced
Instructions
1. Press 14 ounces of extra-firm tofu between paper towels with a heavy weight for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
2. Heat 2 tablespoons of virgin coconut oil in a large wok or Dutch oven over medium-high heat until shimmering, about 350°F.
3. Add cubed tofu and sauté for 5-7 minutes, turning occasionally, until golden brown on all sides. (Tip: Avoid overcrowding the pan to ensure crispiness.)
4. Push tofu to the sides and add 3 tablespoons of green curry paste to the center, toasting for 1 minute until fragrant.
5. Pour in 13.5 ounces of full-fat coconut milk and 1 cup of vegetable broth, stirring to combine with the curry paste.
6. Bring the mixture to a gentle simmer, then reduce heat to medium and cook for 3 minutes.
7. Stir in 1 tablespoon of coconut sugar and 2 tablespoons of tamari until fully dissolved.
8. Add 1 julienned red bell pepper, 1 cup of broccoli florets, and 1 cup of trimmed snap peas, submerging them in the liquid.
9. Simmer uncovered for 8-10 minutes, until vegetables are tender but still vibrant. (Tip: Do not boil vigorously to prevent the coconut milk from separating.)
10. Remove from heat and stir in ½ cup of fresh Thai basil leaves and the juice of 1 lime.
11. Let rest for 2 minutes to allow flavors to meld before serving.
Freshly made, this curry boasts a luxuriously creamy texture with a complex layering of spicy, sweet, and savory notes. Serve it over jasmine rice or with rice noodles, and garnish with extra basil and lime wedges for a restaurant-quality presentation at home.
Spicy Green Curry with Shrimp and Bamboo Shoots
Aromatic and vibrant, this spicy green curry with shrimp and bamboo shoots brings the authentic flavors of Southeast Asia to your kitchen with approachable techniques. As we build layers of flavor step-by-step, you’ll learn how to balance heat, acidity, and richness for a restaurant-quality dish at home.
Ingredients
– 1 lb wild-caught shrimp, peeled and deveined
– 1 cup bamboo shoots, thinly sliced
– 3 tbsp green curry paste
– 1 can (13.5 oz) full-fat coconut milk
– 2 tbsp fish sauce
– 1 tbsp palm sugar
– 4 kaffir lime leaves, torn
– 2 Thai chilies, thinly sliced
– ¼ cup Thai basil leaves
– 2 tbsp grapeseed oil
Instructions
1. Heat grapeseed oil in a large wok over medium-high heat until it shimmers, about 2 minutes.
2. Add green curry paste and fry for 1 minute, stirring constantly until fragrant.
3. Pour in coconut milk, bring to a gentle simmer, and cook for 3 minutes until oil separates slightly.
4. Add bamboo shoots and kaffir lime leaves, simmer for 4 minutes to soften.
5. Stir in shrimp and cook for 2 minutes until they turn pink and opaque.
6. Add fish sauce, palm sugar, and Thai chilies, stirring to dissolve sugar completely.
7. Remove from heat and fold in Thai basil leaves just until wilted.
Velvety coconut milk coats each shrimp while bamboo shoots provide satisfying crunch. For an elegant presentation, serve in shallow bowls with jasmine rice and garnish with extra basil—the heat builds gradually, making it perfect for sharing.
Creamy Green Curry with Coconut Milk and Sweet Potatoes
Yield to your cravings with this comforting, aromatic curry that balances creamy coconut milk with the earthy sweetness of root vegetables. You’ll find this recipe approachable yet sophisticated, perfect for both weeknight dinners and entertaining guests.
Ingredients
– 2 tablespoons virgin coconut oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 tablespoon freshly grated ginger
– 3 tablespoons green curry paste
– 2 medium sweet potatoes, peeled and cut into 1-inch cubes
– 1 (13.5-ounce) can full-fat coconut milk
– 1 cup vegetable broth
– 1 tablespoon fish sauce
– 1 teaspoon coconut sugar
– 1/4 cup fresh Thai basil leaves
– 1 fresh lime, cut into wedges
Instructions
1. Heat virgin coconut oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add finely diced yellow onion and sauté until translucent, 5-7 minutes, stirring occasionally to prevent browning.
3. Stir in minced garlic and freshly grated ginger, cooking until fragrant, 1 minute exactly.
4. Incorporate green curry paste, toasting for 30 seconds to release its essential oils and deepen flavor.
5. Add peeled, cubed sweet potatoes, tossing to coat thoroughly with the aromatic base.
6. Pour in full-fat coconut milk and vegetable broth, scraping the bottom to deglaze any browned bits.
7. Bring the mixture to a gentle simmer, then reduce heat to maintain a low bubble.
8. Cover and cook until sweet potatoes are fork-tender, 15-20 minutes, stirring halfway through.
9. Stir in fish sauce and coconut sugar, simmering uncovered for 2 minutes to meld flavors.
10. Remove from heat and fold in fresh Thai basil leaves just until wilted.
11. Squeeze fresh lime juice over the curry immediately before serving.
Hearty and velvety, this curry boasts a lush texture from the coconut milk and tender sweet potatoes. The complex heat from the green curry paste is beautifully tempered by the subtle sweetness, creating a harmonious bowl that pairs wonderfully with jasmine rice or crusty bread for soaking up every last drop.
Authentic Green Curry with Beef and Eggplant
Venturing into Thai cuisine can seem daunting, but this authentic green curry with beef and eggplant breaks it down into manageable steps that will have you creating restaurant-quality flavors right in your own kitchen. Let’s walk through each stage methodically to ensure perfect results every time.
Ingredients
– 1.5 pounds beef sirloin, thinly sliced against the grain
– 2 tablespoons green curry paste
– 1 (13.5-ounce) can coconut milk, full-fat
– 2 Asian eggplants, cut into 1-inch cubes
– 3 kaffir lime leaves, torn
– 2 Thai bird’s eye chilies, thinly sliced
– 2 tablespoons fish sauce
– 1 tablespoon palm sugar
– 1/4 cup Thai basil leaves
– 2 tablespoons vegetable oil
Instructions
1. Heat 2 tablespoons of vegetable oil in a large wok or Dutch oven over medium-high heat until it shimmers, about 350°F.
2. Add 2 tablespoons of green curry paste and fry for 1-2 minutes, stirring constantly, until fragrant and the oil begins to separate. Tip: Toasting the curry paste deepens its flavor and reduces raw spice notes.
3. Pour in the coconut milk, reserving 2 tablespoons of the thick cream from the top for garnish, and bring to a gentle simmer.
4. Add the thinly sliced beef sirloin and simmer for 5 minutes, stirring occasionally, until the beef is no longer pink.
5. Stir in 2 tablespoons of fish sauce and 1 tablespoon of palm sugar until fully dissolved.
6. Add the cubed eggplant, torn kaffir lime leaves, and sliced chilies, then reduce heat to medium-low.
7. Cover and simmer for 10-12 minutes, until the eggplant is tender but not mushy. Tip: Avoid overcooking the eggplant to maintain a slight bite and prevent it from disintegrating into the curry.
8. Remove from heat and stir in the Thai basil leaves just until wilted, about 30 seconds. Tip: Adding basil off the heat preserves its bright, aromatic flavor.
9. Ladle the curry into bowls and drizzle with the reserved coconut cream.
Rich and aromatic, this curry boasts a velvety texture from the coconut milk and tender eggplant, with a perfect balance of spicy, salty, and sweet notes. Serve it over jasmine rice to soak up the flavorful sauce, or pair it with crispy roti for a textural contrast that elevates the dining experience.
Quick Green Curry Noodles with Fresh Herbs
Whether you’re craving a vibrant weeknight meal or impressing guests with minimal effort, this quick green curry noodle dish delivers complex flavors in under 30 minutes. We’ll build layers of aroma and texture using fresh herbs and pantry staples.
Ingredients
– 8 ounces dried rice noodles
– 2 tablespoons virgin coconut oil
– 3 tablespoons green curry paste
– 1 (13.5-ounce) can full-fat coconut milk
– 1 cup vegetable broth
– 2 tablespoons fish sauce
– 1 tablespoon palm sugar
– 1 cup Thai basil leaves
– ½ cup fresh cilantro leaves with tender stems
– 2 fresh makrut lime leaves
– 1 fresh red Thai chili, thinly sliced
– 2 fresh limes, quartered
Instructions
1. Place 8 ounces dried rice noodles in a large bowl and cover with hot tap water (120°F) for 12 minutes until pliable but firm.
2. Heat 2 tablespoons virgin coconut oil in a large wok over medium-high heat until shimmering but not smoking.
3. Add 3 tablespoons green curry paste and fry for 90 seconds, stirring constantly until fragrant and oil separates.
4. Pour in 1 can full-fat coconut milk and simmer vigorously for 2 minutes until oil rises to the surface.
5. Add 1 cup vegetable broth, 2 tablespoons fish sauce, and 1 tablespoon palm sugar, stirring until sugar dissolves completely.
6. Drain the soaked noodles and add to the simmering curry sauce.
7. Cook for 4 minutes, tossing gently with tongs until noodles absorb most liquid and become tender.
8. Tear 2 fresh makrut lime leaves along the central vein and stir into the noodles.
9. Remove from heat and fold in 1 cup Thai basil leaves and ½ cup fresh cilantro leaves with tender stems.
10. Garnish with thinly sliced fresh red Thai chili and serve immediately with fresh lime wedges.
Outstanding textural contrast emerges between the silky noodles and crisp herbs, while the aromatic curry base carries subtle heat that builds with each bite. For a dramatic presentation, serve in shallow bowls with extra herbs scattered tableside, allowing guests to customize their herb-to-noodle ratio.
Savory Green Curry Soup with Mushrooms
Kindly gather your ingredients and prepare for a deeply aromatic journey into Thai-inspired cuisine. This green curry soup combines earthy mushrooms with vibrant herbs for a comforting yet sophisticated bowl. Let’s build layers of flavor together with careful attention to technique.
Ingredients
– 2 tablespoons virgin coconut oil
– 1 large shallot, finely minced
– 3 cloves garlic, microplaned
– 2 tablespoons green curry paste
– 8 ounces cremini mushrooms, sliced ¼-inch thick
– 4 cups homemade vegetable stock
– 1 (13.5-ounce) can full-fat coconut milk
– 2 tablespoons fish sauce
– 1 tablespoon freshly squeezed lime juice
– ¼ cup fresh Thai basil leaves
– 2 fresh makrut lime leaves
Instructions
1. Heat virgin coconut oil in a heavy-bottomed Dutch oven over medium heat until it shimmers, about 2 minutes.
2. Add finely minced shallot and sauté until translucent, approximately 3-4 minutes, stirring frequently with a wooden spoon.
3. Incorporate microplaned garlic and cook for 45 seconds until fragrant but not browned.
4. Add green curry paste and toast for 1 minute, stirring constantly to awaken the spices.
5. Introduce sliced cremini mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown.
6. Pour in homemade vegetable stock, scraping the bottom of the pot to incorporate any fond.
7. Add full-fat coconut milk, fish sauce, and makrut lime leaves, then bring to a gentle simmer.
8. Reduce heat to low and simmer uncovered for 15 minutes to allow flavors to meld.
9. Remove from heat and stir in freshly squeezed lime juice.
10. Ladle into bowls and garnish with fresh Thai basil leaves.
Richly aromatic and velvety in texture, this soup offers a perfect balance of spicy, salty, and tangy notes. The mushrooms provide a meaty chew that contrasts beautifully with the silky broth. For an elegant presentation, top with crispy shallots or serve alongside jasmine rice to absorb the complex flavors.
Green Curry Fried Rice with Pineapple and Cashews
Kickstart your culinary adventure with this vibrant twist on fried rice that transforms ordinary leftovers into an extraordinary meal. Keep your ingredients prepped and ready to ensure a smooth cooking process.
Ingredients
– 2 tablespoons coconut oil
– 2 large pasture-raised eggs, lightly beaten
– 1 cup diced yellow onion
– 3 tablespoons green curry paste
– 3 cups cooked jasmine rice, day-old and chilled
– 1 cup fresh pineapple chunks
– ½ cup roasted unsalted cashews
– 2 tablespoons fish sauce
– ¼ cup fresh Thai basil leaves
Instructions
1. Heat a large wok or skillet over medium-high heat until a drop of water sizzles upon contact.
2. Add 2 tablespoons of coconut oil and swirl to coat the cooking surface evenly.
3. Pour in 2 lightly beaten pasture-raised eggs and scramble for 45 seconds until softly set but still moist.
4. Transfer the scrambled eggs to a clean plate using a spatula.
5. Add 1 cup of diced yellow onion to the same wok and sauté for 3 minutes until translucent and fragrant.
6. Stir in 3 tablespoons of green curry paste and cook for 1 minute to bloom the spices, releasing their aromatic oils.
7. Tip: Use day-old chilled jasmine rice to prevent clumping and achieve the perfect fried rice texture.
8. Add 3 cups of cooked jasmine rice to the wok, breaking up any lumps with a wooden spoon.
9. Stir-fry the rice mixture for 4 minutes, ensuring each grain is coated with the curry paste.
10. Incorporate 1 cup of fresh pineapple chunks and ½ cup of roasted unsalted cashews, tossing to combine.
11. Drizzle 2 tablespoons of fish sauce over the rice and continue stir-frying for 2 more minutes.
12. Tip: Maintain high heat throughout stir-frying to develop a slight char and enhance the wok hei flavor.
13. Return the scrambled eggs to the wok and gently fold them into the rice mixture.
14. Remove the wok from the heat and stir in ¼ cup of fresh Thai basil leaves just until wilted.
15. Tip: Add the basil off the heat to preserve its bright, herbal notes and prevent bitterness.
16. Serve immediately while hot for the best texture and flavor experience.
Vividly colorful and explosively flavorful, this dish boasts a delightful contrast between the tender rice, juicy pineapple bursts, and crunchy cashews. For a creative presentation, serve it in hollowed-out pineapple halves to amplify the tropical theme and impress your guests.
Grilled Fish with Spicy Green Curry Glaze
Zesty and aromatic, this grilled fish with spicy green curry glaze transforms simple ingredients into an extraordinary meal. Perfect for beginners, follow these precise steps to achieve restaurant-quality results at home.
Ingredients
– 4 (6-ounce) skin-on white fish fillets (such as halibut or cod)
– 1/4 cup Thai green curry paste
– 2 tablespoons coconut cream
– 1 tablespoon fish sauce
– 1 teaspoon palm sugar, finely grated
– 2 tablespoons grapeseed oil
– 1/4 cup fresh cilantro leaves, for garnish
– 1 lime, cut into wedges, for serving
Instructions
1. Pat the fish fillets dry with paper towels to ensure even searing.
2. In a small bowl, whisk together the green curry paste, coconut cream, fish sauce, and palm sugar until smooth.
3. Brush both sides of the fish fillets with grapeseed oil.
4. Preheat a grill or grill pan to medium-high heat (400°F).
5. Place the fish fillets skin-side down on the grill and cook for 4 minutes without moving.
6. Flip the fillets carefully using a spatula and cook for another 3 minutes.
7. Brush the top of each fillet generously with the green curry glaze.
8. Grill for an additional 1 minute to caramelize the glaze.
9. Remove the fish from the grill and let it rest for 2 minutes.
10. Garnish with fresh cilantro leaves and serve immediately with lime wedges.
Perfectly grilled, the fish boasts a crispy skin and tender flakiness, complemented by the spicy, aromatic glaze. For a creative twist, serve it over jasmine rice with steamed vegetables to soak up the flavorful sauce.
Green Curry Roasted Chicken with Lemongrass
Now, let’s explore how to create a vibrant Green Curry Roasted Chicken with Lemongrass, a dish that balances aromatic spices with tender poultry. This recipe guides you through each step methodically, ensuring even beginners achieve a restaurant-quality result. You’ll appreciate the harmonious blend of flavors and the satisfying crispness of the skin.
Ingredients
– 1 whole pasture-raised chicken, approximately 4 pounds, patted dry
– 3 tablespoons green curry paste
– 2 stalks fresh lemongrass, bruised and finely minced
– 1/4 cup full-fat coconut milk
– 2 tablespoons fish sauce
– 1 tablespoon raw cane sugar
– 2 tablespoons clarified butter, melted
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 425°F (218°C) to ensure even roasting and a crisp skin.
2. In a medium bowl, whisk together the green curry paste, minced lemongrass, coconut milk, fish sauce, and raw cane sugar until fully emulsified.
3. Tip: Bruising the lemongrass with the back of a knife releases its essential oils, enhancing the aroma.
4. Pat the chicken completely dry with paper towels to remove excess moisture, which helps achieve a crispy exterior.
5. Rub the clarified butter evenly over the entire surface of the chicken, including under the skin where possible.
6. Season the chicken thoroughly with fine sea salt and freshly ground black pepper, both inside the cavity and on the skin.
7. Evenly coat the chicken with the green curry mixture, ensuring it penetrates under the skin for maximum flavor infusion.
8. Tip: Gently loosen the skin from the meat with your fingers to allow the marinade to adhere directly to the flesh.
9. Place the chicken breast-side up on a rack set inside a roasting pan to promote air circulation and even browning.
10. Roast in the preheated oven for 50-60 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
11. Tip: Use an instant-read thermometer for accuracy to avoid overcooking and ensure food safety.
12. Remove the chicken from the oven and let it rest undisturbed for 10 minutes on a cutting board to allow the juices to redistribute.
13. Carve the chicken into serving pieces, slicing against the grain for tenderness.
14. Crisp, golden skin gives way to succulent, flavorful meat infused with the aromatic notes of lemongrass and green curry. Consider serving it over jasmine rice to soak up the rich pan juices, or pair with a fresh herb salad for a contrasting texture.
Healthy Green Curry Quinoa Bowl with Kale
Gently simmering quinoa in aromatic green curry transforms this grain into a flavorful foundation for a nutrient-packed bowl. This recipe combines crisp kale, vibrant vegetables, and a creamy coconut sauce for a balanced meal that’s both satisfying and wholesome. Follow these precise steps to create a dish that’s as delicious as it is nourishing.
Ingredients
– 1 cup uncooked quinoa, rinsed
– 2 tablespoons virgin coconut oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 3 tablespoons green curry paste
– 1 (13.5-ounce) can full-fat coconut milk
– 1 cup low-sodium vegetable broth
– 4 cups lacinato kale, stems removed and leaves chopped
– 1 red bell pepper, thinly sliced
– 1 tablespoon fresh lime juice
– ¼ cup fresh cilantro leaves, for garnish
– Fine sea salt, to season
Instructions
1. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness, then drain thoroughly.
2. Heat 2 tablespoons of virgin coconut oil in a large saucepan over medium heat until shimmering, about 2 minutes.
3. Add the finely diced yellow onion and sauté for 4–5 minutes, until translucent and fragrant.
4. Stir in the minced garlic and freshly grated ginger, cooking for 1 minute until aromatic but not browned.
5. Incorporate 3 tablespoons of green curry paste, toasting it with the aromatics for 1 minute to deepen the flavors.
6. Pour in the full-fat coconut milk and 1 cup of low-sodium vegetable broth, stirring to combine.
7. Add the rinsed quinoa to the saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
8. After 15 minutes, layer the chopped lacinato kale and thinly sliced red bell pepper on top of the quinoa without stirring.
9. Cover and continue cooking for an additional 5 minutes, until the vegetables are tender and the quinoa has absorbed the liquid.
10. Remove from heat, drizzle with 1 tablespoon of fresh lime juice, and season with fine sea salt to taste.
11. Fluff the mixture gently with a fork to combine all ingredients evenly.
12. Garnish with ¼ cup of fresh cilantro leaves before serving.
Light and fluffy quinoa absorbs the rich, spicy notes of the green curry, while the kale adds a pleasant chewiness and the bell pepper provides a crisp contrast. For a creative twist, top with a soft-boiled pasture-raised egg or serve alongside grilled shrimp for added protein. This bowl offers a harmonious blend of textures and a burst of Southeast Asian-inspired flavors that make it a standout healthy meal.
Slow Cooker Green Curry with Lentils and Spinach
Crafting this aromatic curry couldn’t be simpler with your slow cooker doing the heavy lifting. Combining earthy lentils with vibrant spinach creates a nutrient-dense meal that simmers to perfection while you go about your day.
Ingredients
– 1 tablespoon cold-pressed coconut oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons green curry paste
– 1 cup brown lentils, rinsed and drained
– 1 (13.5-ounce) can full-fat coconut milk
– 2 cups vegetable broth
– 1 tablespoon fish sauce
– 1 teaspoon coconut sugar
– 4 cups fresh spinach leaves, stems removed
– ¼ cup fresh cilantro leaves, chopped
– 1 lime, cut into wedges
Instructions
1. Heat 1 tablespoon cold-pressed coconut oil in a skillet over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and sauté for 5 minutes until translucent.
3. Stir in 3 cloves minced garlic and 1 tablespoon freshly grated ginger; cook for 1 minute until fragrant.
4. Add 2 tablespoons green curry paste and cook for 30 seconds to bloom the spices.
5. Transfer the onion mixture to a 6-quart slow cooker.
6. Add 1 cup rinsed brown lentils, 1 can full-fat coconut milk, 2 cups vegetable broth, 1 tablespoon fish sauce, and 1 teaspoon coconut sugar to the slow cooker.
7. Stir all ingredients until well combined.
8. Cover and cook on LOW heat for 6 hours or until lentils are tender.
9. Stir in 4 cups fresh spinach leaves during the last 10 minutes of cooking until wilted.
10. Ladle the curry into bowls and garnish with ¼ cup chopped fresh cilantro leaves.
11. Serve immediately with lime wedges for squeezing.
Our slow cooker green curry emerges with a velvety texture from the melted spinach and creamy coconut milk, while the lentils provide a satisfying heartiness. The complex layers of spice from the curry paste balance beautifully with the bright acidity of fresh lime. For an elegant presentation, serve over jasmine rice and top with crispy shallots for added texture.
Conclusion
Journey through these 32 green curry paste variations unlocks endless culinary possibilities! We hope you’ll try a few, share your favorites in the comments, and pin this article to your Pinterest boards for easy reference. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
