Thai Green Curry One-Pot
A one-pot Thai green curry with coconut milk, Thai curry paste, and swappable proteins and vegetables. Simmers on the stovetop to meld flavors into a warm, aromatic broth.
Ingredients
Method
Cut protein into 1-inch cubes. Chop primary and secondary vegetables into bite-sized pieces. Mince garlic and ginger.
Heat coconut oil in a large pot over medium-high heat. Add garlic and ginger; cook 1 minute until fragrant.
Stir in Thai green curry paste and cook 2–3 minutes, stirring often, until oil separates and mixture darkens slightly.
Pour in coconut milk and vegetable broth; whisk to combine. Bring to a simmer.
Add protein and primary vegetable. Simmer 12–15 minutes until protein is cooked through and vegetables are tender-crisp.
Stir in secondary vegetable. Cook 3–4 minutes until just tender.
Taste and adjust seasoning with fish sauce, lime juice, and sugar. Stir in fresh basil or mint. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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