Thai Green Curry

5 from 2 votes

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!

Prep Time30

Total Time30

Course: Main Course

Cuisine: Thai

Keyword: green curry, thai curry

Servings: servings

Calories: 566kcal

Ingredients

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 cleaned prawns 7 ounces
200 grams rice stick noodles 7 ounces
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 tofu 5 ounces
2 tablespoons chopped chives or green onions
1 red chilli sliced
2 tablespoons coconut oil or peanut oil
1 teaspoon tamarind paste

Instructions

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:

Place a large pan on heat and add the oil.
Add the green curry paste to the pan and saute it for a few minutes.
Add the veggies and saute it for another 2 minutes.
Now add the stock, coconut milk, fish sauce, palm sugar, tamarind paste and salt.
Give it a stir and let it cook for 10-15 minutes.
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.
Add some oil to a large skillet and pan fry the prawns and sliced tofu.
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.
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!

Notes

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