I really don’t think there’s such a thing as too much paste or Thai chilis for this dish! I made a batch and excited to show you how I’m going to repurpose this curry! This quick and flavorful Thai green curry is perfect for busy days when you want a delicious meal without spending hours in the kitchen.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a pan over medium heat, add a splash of coconut milk and the green curry paste. Stir for 1–2 minutes until fragrant.
Add chicken thighs and veggies, cook until lightly browned.
Pour in the remaining coconut milk, add lemongrass and Thai chilies, then stir in soy sauce and sugar. Let it simmer for 10–15 minutes.
Remove lemongrass pieces, taste, and adjust seasoning if needed.
Enjoy with steamed rice!
Adjust the number of Thai chilies based on your spice tolerance.
Smash the lemongrass to release its flavor before adding it to the curry.
Use chicken broth instead of water for a richer flavor.
Add more vegetables like carrots or snap peas for extra nutrition.
Garnish with fresh basil or cilantro for a burst of freshness.
Can I use a different protein?
Yes, you can substitute chicken thighs with shrimp, tofu, or even beef.
How can I make this dish vegetarian?
Replace chicken with tofu or additional vegetables and use vegetable broth instead of chicken broth.
Can I freeze this curry?
Yes, you can freeze the curry in an airtight container for up to 3 months. Reheat on the stove or microwave before serving.
What can I serve with this curry?
Steamed jasmine rice or rice noodles pair perfectly with this curry.
How do I adjust the consistency?
Add more water or broth for a thinner curry, or simmer longer to thicken it.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
