Easy Thai Green Curry
Easy Thai Green Curry recipe made at home with simple ingredients. Ready in 35 minutes. Gluten-free, anti-inflammatory, and gut-friendly.
Ingredients
- 2 tablespoons coconut oil or avocado oil
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Thai green curry paste
- 1 can (13.5 ounces) light coconut milk
- 1 cup low-sodium vegetable or chicken broth
- 1 pound chicken breast or firm tofu, cut into bite-sized pieces
- 2 cups bell peppers, diced into chunks
- 2 cups fresh zucchini, sliced into half-moons
- 1 cup snap peas, trimmed
- 1 can (14 ounces) diced tomatoes, drained
- 2 tablespoons fish sauce or tamari
- 1 tablespoon fresh lime juice
- 1 teaspoon coconut sugar or honey
- 1 cup fresh basil or Thai basil leaves, roughly chopped
- 1/4 cup fresh cilantro, chopped
- Sea salt and black pepper to taste
Instructions
- 1
Heat coconut oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering, about 1 minute.
- 2
Add the sliced onion to the hot oil and sauté, stirring occasionally, until the edges begin to soften and turn translucent, about 3 minutes.
- 3
Stir in the minced garlic and grated ginger, cooking while stirring constantly until the mixture becomes fragrant, approximately 1 minute.
- 4
Add the Thai green curry paste directly to the aromatics and cook, stirring to combine thoroughly, for about 2 minutes to bloom the spices and release their flavors.
- 5
Pour in the light coconut milk and vegetable broth, stirring well to incorporate the curry paste completely and create a smooth sauce, about 1 minute.
- 6
Add the chicken or tofu pieces to the simmering curry sauce and bring the mixture to a gentle simmer over medium heat.
- 7
Cook the protein for 8 minutes, stirring occasionally, until chicken is mostly cooked through or tofu begins to absorb the flavors.
- 8
Stir in the diced bell peppers, zucchini slices, and snap peas, distributing them evenly throughout the curry.
- 9
Add the drained diced tomatoes and cook the entire mixture at a gentle simmer for 5 to 7 minutes until the vegetables are tender-crisp and the chicken is fully cooked through.
- 10
Reduce heat to low and stir in the fish sauce, fresh lime juice, and coconut sugar, tasting as you go to balance the flavors.
- 11
Fold in most of the fresh basil and cilantro, reserving some for garnish, and stir gently to combine without crushing the herbs.
- 12
Taste and adjust seasoning with additional salt, pepper, or lime juice as needed for your preference.
- 13
Ladle the curry into bowls and garnish generously with reserved fresh basil, cilantro, and a squeeze of lime if desired.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Chicken breast | Wild-caught salmon or firm white fish | Provides omega-3 fatty acids and additional anti-inflammatory benefits while maintaining protein content and cooking time |
| Light coconut milk (full can) | Half coconut milk and half unsweetened cashew cream or plain Greek yogurt | Reduces saturated fat and calories while maintaining creaminess; cashew cream adds probiotic benefits if using Greek yogurt, supporting gut health |
| Coconut sugar | Monk fruit sweetener or stevia extract | Eliminates refined carbohydrates and maintains stable blood sugar response without spiking glucose levels |
| Fish sauce | Tamari or coconut aminos | Maintains umami depth while accommodating gluten-free requirements and reducing sodium by approximately 20 percent |
| Vegetable broth | Bone broth or collagen-rich broth | Adds bioavailable collagen and amino acids that support gut lining integrity and reduce inflammation markers |
| Coconut oil | Ghee or avocado oil | Ghee contains butyrate supporting gut bacteria; avocado oil offers higher smoke point and heart-friendly monounsaturated fats |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 315 |
| Total Fat | 14g |
| Saturated Fat | 8g |
| Cholesterol | 65mg |
| Sodium | 580mg |
| Carbohydrates | 16g |
| Fiber | 5g |
| Sugar | 3g |
| Protein | 34g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
