Green Curry
A vibrant, aromatic Southeast Asian curry with a rich coconut base and bold green spices. Customize with your choice of protein and vegetables for endless flavor combinations.
Ingredients
Method
Cut the protein into 1-inch cubes. Chop all vegetables into bite-sized chunks. Mince ginger and garlic.
Heat coconut oil in a large pot or wok over medium-high heat. Add curry paste and cook for 1–2 minutes, stirring constantly, until fragrant.
Pour in the full can of coconut milk. Stir well to combine with the curry paste, breaking up any clumps. Simmer for 2 minutes.
Add vegetable broth, fish sauce, ginger, and garlic. Bring to a gentle simmer.
Add the protein and the first two vegetables. Simmer uncovered for 12–15 minutes, stirring occasionally, until the protein is cooked through and vegetables are tender-crisp.
Stir in the spinach and lime juice. Cook for 2 minutes more until the spinach wilts and the lime juice is fully incorporated.
Taste and adjust seasoning with more fish sauce, lime juice, or curry paste as desired. Transfer to serving bowls.
Garnish with fresh basil and red pepper flakes if desired. Serve immediately over rice or noodles.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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