Looking for an easy and flavorful dinner? If so, I have the answer – this Thai Green Curry! It’s sweet, slightly spicy, packed with veggies, and perfect for a quick weeknight meal
This curry is one that I often make for dinner and is one of my favorites. It’s simple, so tasty, and not too spicy.
As you can probably tell from the name, Thai green curry paste is a key ingredient in this dish. It is made from green chilis, herbs, and spices. I have had great luck using both the World Foods brand and the Thai Kitchen brand of green curry paste. I believe that these are both fairly mild, so if your curry paste is spicier you may want to reduce the amount that you use in this recipe by a tablespoon or two, depending on your spice tolerance.
In this recipe I use sweet potatoes, green pepper, onion, and garlic. However, you could easily swap out the veggies for any others of your choice. One of my other favorite combinations using this recipe is to trade out the sweet potatoes for a head of cauliflower.
Don’t forget about the coconut milk! Coconut milk is a staple in Thai cooking. I used a couple cans of coconut milk to form the base of this curry.
I recommend serving this curry with brown rice or any other grain of choice. It’s also great with some chopped fresh cilantro and a bit of lime juice squeezed on top.
Looking for another curry dish to try? Check out my Carrot and Red Lentil Curry.
If you try this Thai Green Curry I would love to hear about it! Please rate the recipe in the comments below and let me know how it went.
Thai Green Curry
- 1 teaspoon coconut oil
- 1 medium yellow onion chopped
- 4 cloves garlic minced
- 2 large sweet potatoes peeled and diced
- 1 medium green bell pepper thinly sliced
- ¼ cup thai green curry paste
- 2 (14 ounce) cans light coconut milk
For Serving, Optional
- Cooked brown rice or other grain of choice
- Chopped cilantro
- Lime wedges
Heat a large pot over medium heat. Once hot, add coconut oil and let it melt.
Add the onion, garlic, and a pinch each of salt and pepper. Cook for 3-5 minutes, until softened, stirring frequently.
Add the sweet potatoes and bell pepper. Cook for 3 more minutes, stirring occasionally.
Add the curry paste and ½ teaspoon salt and stir to coat the vegetables.
Add the coconut milk to the pot and stir.
Increase the heat to medium-high to bring to a boil. Once boiling, reduce heat to medium-low, cover, and simmer for about 15 minutes, or until sweet potatoes are fork tender.
Remove from heat and add salt to taste. Top with cilantro and a squeeze of lime juice if desired. Serve immediately. Store any leftovers in the refrigerator for up to 3-4 days.