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!
I feel like green curry is one of those classic dishes you get at a Thai restaurant. It’s packed with flavor, spiciness, and nutritious veggies! And it tastes even better when it’s homemade! This quick and simple dish is a great go-to recipe for when you get home late from work and don’t have time to make something elaborate.
Making this Thai green curry
The first thing you’re going to prep when you make this curry is your curry paste. Using homemade curry paste really elevates the flavors and adds a freshness to the dish. If you haven’t tried to make homemade curry paste, I would highly recommend it. Just throw your ingredients for the paste in a blender and blend it till it’s smooth. You won’t regret making it fresh!
However, if don’t have time to get all the ingredients (or if you can’t find them all), you can always substitute with a store-bought green curry paste!
After making the paste, all you have to do is cook the rest of the ingredients in the pan (other than the shrimp and tofu and the garnishes: chives, thai basil and red chillies) for around 15 minutes. While that’s simmering, make your rice noodles and fry up your tofu and prawn in a separate pan.
Make this curry vegan
This green curry recipe is already gluten-free and dairy-free, but in a pinch you can make it vegan, too! All you have to do is substitute the seafood or chicken stock with vegetable stock. Then substitute the fish sauce with Tamari or coconut aminos!
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
- 1 tablespoon chopped garlic
- 3-4 Kaffir lime leaves
- 2 tablespoons chopped coriander stems or roots
- 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
- 2 tablespoons fish sauce
- 2 teaspoons salt
- 1 cup chopped vegetables of your choice
- 150 grams (or 5 ounces) tofu
- 2 tablespoons chopped chives
- 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. In a saute pan, add some oil 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!
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
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