Thai green curry is one of those dishes that tastes like it took hours but can actually be on the table in 20 minutes. Creamy coconut milk, fragrant curry paste, and tender vegetables come together in one pan for a quick meal that’s bold, comforting, and fresh.
Ingredients
- Two tablespoons of Thai green curry paste
- One can of coconut milk
- Two hundred grams of chicken breast or tofu cut into bite-sized pieces
- One cup of mixed vegetables such as bell peppers, zucchini, or green beans
- One tablespoon of vegetable oil
Instructions
- Heat the oil in a large pan or wok over medium heat
- Add the curry paste and stir for about two minutes until fragrant
- Pour in the coconut milk and stir until the sauce comes together smoothly
- Add the chicken or tofu and cook for about eight minutes until done
- Stir in the vegetables and let them simmer for another five minutes until tender but still crisp
- Taste, adjust seasoning if needed, and serve hot with steamed rice on the side
Tips & Variations
- Swap the chicken for shrimp, chickpeas, or more vegetables
- Add fresh Thai basil or a squeeze of lime at the end for brightness
- For extra heat, slice in a chili pepper along with the curry paste
