Looking for an easy and quick dinner on the busy weeknights? This gluten-free and dairy-free thai green curry is flavorful, nutritious, and only takes 30 minutes to prep!
Looking for more Thai dishes to make? Try this Thai coconut soup with peanuts!
Thai curries are classic dishes on the menu at Thai restaurants. This green curry is packed with flavor, spiciness, and nutritious veggies, and it tastes just as delicious when it’s homemade!
Homemade and Delicious Green Curry
Don’t let the long list of ingredients deter you. Those spices are easy to measure out and combine into the delicious flavors that make this meal shine. Thai cooking generally calls for lots of different ingredients to create those amazing flavors.
Prawns: Look for raw prawns — or even large shrimp — that are uncooked. For ease of use, choose those that are already peeled and deveined, or do it yourself. If you’d prefer to make this a vegetarian dish, skip the prawns and use more tofu to replace it for a Thai green curry tofu.
Rice stick noodles: Check the Asian section of your local grocery store for these.
Coconut milk: Use the thick and creamy full fat coconut milk that comes in cans, not the alternative milk that comes in aseptic boxes.
Vegetables: You can get creative with your choice of vegetable, making this a perfect dish for cleaning out the refrigerator crisper! Try cauliflower, bell peppers, green beans, broccoli florets, bamboo shoots, baby corn, or snow peas.
Tofu: Choose extra firm tofu and cut into slices or cubes, your choice. For a vegetarian dish, vegetable broth works great. Fry tofu cubes or slices to make it extra crispy!
Seasonings: This is where the flavor comes in. You’ll start by creating a curry paste using common Thai spices like Thai basil, lemongrass, coriander, cumin, galangal ginger, chiles, and tamarind. Adjust the quantity of hot peppers to make the spice level suit your taste buds.
Making this Thai Green Curry
The first thing you’re going to prep when you make this spicy curry is the curry paste. Using homemade curry paste really elevates the flavors and adds a freshness to the dish. If you haven’t tried to make your own curry paste, I would highly recommend it. Just put the ingredients for the paste in a blender or food processor and blend it until it’s smooth.
However, if don’t have time to get all the ingredients (or if you can’t find them all), you can always substitute with ready-made Thai green curry paste available in grocery stores.
After making the paste, combine it in a large pot along with the veggies, stock, coconut milk, fish sauce, palm sugar, tamarind paste, and salt for about 15 minutes.
While that’s cooking, make the rice noodles and fry up the tofu and prawns in a separate pan.
Make this Curry Vegan
This green curry recipe is already gluten-free and dairy-free, but you can easily make it vegan, too! All you have to do is substitute tofu for the shrimp, the seafood or chicken stock with vegetable stock, and the fish sauce with Tamari or coconut aminos!
Serving the Curry
This curry is a natural for serving with jasmine rice, but brown rice works too. Or boost the vegetables and serve it with cauliflower rice.
Some people will want a little soy sauce to sprinkle on top. Garnish with lime wedges and chives or green onion slices.
Leftover curry should be stored in an airtight container and eaten within a day or two. This will not do well frozen, as the rice noodles will get mushy.
More Curry Recipes to Try:
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For the curry paste:
- 1 teaspoon coriander seeds
- ½ teaspoon cumin seeds
- ½ teaspoon white peppercorns
- 2-3 chopped green chillies
- 10-12 Thai basil leaves
- 2 tablespoons sliced lemongrass stems
- ½ tablespoon chopped galangal ginger (or common ginger)
- 1 tablespoon chopped garlic
- 3-4 Kaffir lime leaves
- 2 tablespoons chopped coriander roots or stems
- 4 tablespoons water
For the soup:
- 200 grams (or 7 ounces) cleaned prawns
- 200 grams (or 7 ounces) rice stick noodles
- 1 ½ cups coconut milk
- 1 ½ cups seafood stock or chicken stock
- 2 tablespoons palm sugar or coconut sugar
- 2 tablespoons fish sauce
- 2 teaspoons salt
- 1 cup chopped vegetables of your choice
- 150 grams (or 5 ounces) tofu
- 2 tablespoons chopped chives or green onions
- 1 red chilli sliced
- 2 tablespoons coconut oil / peanut oil
- 1 teaspoon tamarind paste
For the curry paste:
Place all the ingredients in a blender jar or a stick blender and process it until a smooth paste forms.
For the soup:
1. Place a large pan on heat and add the oil.
2. Add the green curry paste to the pan and saute it for a few minutes.
3. Add the veggies and saute it for another 2 minutes.
4. Now add the stock, coconut milk, fish sauce, palm sugar, tamarind paste and salt.
5. Give it a stir and let it cook for 10-15 minutes.
6. In another pan bring some water to a boil and add the rice stick noodles in. Let it cook for 5 minutes or as per instructions in the pack. Drain all the excess water.
7. Add some oil to a large skillet and pan fry the prawns and sliced tofu.
8. For assembling the soup, you can add the cooked noodles, grilled prawns and tofu into the soup, heat it for 5 minutes and serve with some chopped chives, fresh Thai basil and some chopped red chillies.
9. You can also add the cooked noodles to the serving bowl, add a few prawns, grilled tofu and pour the soup into the bowls. Top it up with some chopped chives, fresh Thai basil and some chopped red chillies. Enjoy!
To make this dish vegetarian, substitute tofu for the shrimp, the seafood or chicken stock with vegetable stock, and the fish sauce with tamari or coconut aminos!
Brown sugar is a suitable replacement for the palm or coconut sugar.
If you're cutting fats, light coconut milk (the canned variety) can be used to replace the full-fat coconut called for.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 10697Total Fat: 103gSaturated Fat: 38gTrans Fat: 0gUnsaturated Fat: 41gCholesterol: 597mgSodium: 5099mgCarbohydrates: 1953gFiber: 116gSugar: 48gProtein: 445g
Originally published October 2020; this post has been updated.