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Thai-Style Coconut “Green” Curry

Serves: 4 | Prep: 15 min | Cook: 20 min

Ingredients

Carb

  • 1 cup jasmine rice
  • 1¼ cups water
  • Pinch of salt

Protein (choose one)

  • Chicken: 1 lb (450 g) boneless, skinless thighs or breasts, cut into 1″ pieces
  • Tofu: 14 oz (400 g) firm tofu, drained and cubed
  • Shrimp: 1 lb (450 g) peeled, deveined

Veggies

  • 2 medium carrots, cut into ½″–¾″ chunks
  • 4 cups chopped kale (stems removed)
  • 1 medium zucchini, sliced into ¼″ rounds

Extras & Aromatics

  • 2 Tbsp neutral oil (vegetable, canola, or coconut)
  • 3 Tbsp green curry paste (to taste)
  • 2 cans (13.5 oz/400 ml each) full-fat coconut milk
  • 1–1½ Tbsp fish sauce (start with 1 Tbsp, add more to taste)
  • 4–6 kaffir lime leaves, torn or a handful of Thai basil leaves
  • Optional: 1 tsp palm sugar or light brown sugar, for balance
  • Optional to serve: lime wedges, extra basil

Instructions

  1. Cook the rice
    Rinse rice until water runs clear. Combine rice, water, and salt in a small pot. Bring to a boil, then reduce to low, cover, and simmer 12–15 minutes until water is absorbed. Rest off heat, covered, 5 minutes; fluff.

  2. Sauté curry paste
    Heat oil in a large skillet or wok over medium heat. Add green curry paste and stir 1–2 minutes until fragrant.

  3. Build the base
    Pour in 1 can coconut milk, stirring to dissolve the paste. Bring to a gentle simmer. Add carrots; cook 4 minutes.

  4. Add protein & more coconut milk

  5. If using chicken or shrimp: add now and stir.

  6. If using tofu: wait to add it in Step 5.
    Pour in the second can of coconut milk. Simmer 3–4 minutes, until chicken is just cooked through or shrimp turns pink/opaque.

  7. Veggies, tofu, and seasoning
    Add zucchini, kale, and (if using) tofu. Cook 2–3 minutes until kale wilts and zucchini is tender-crisp. Season with fish sauce and optional sugar. Taste and adjust saltiness/heat.

  8. Finish & serve
    Stir in torn kaffir lime leaves or Thai basil just before serving. Ladle over steamed jasmine rice. Garnish with extra basil or lime wedges.

Notes & Variations

  • Heat level: Add or reduce curry paste to taste; sliced Thai chiles for extra heat.
  • Lighter version: Swap one can of coconut milk for ½ cup chicken or vegetable broth.
  • Vegan: Use tofu, omit fish sauce, and replace with soy sauce or vegan “fish” sauce.