Thai
Fragrant Thai Green or Red Coconut Curry
A bright Thai green curry with enough coconut milk to feel lush but enough paste and lime leaves to stay sharp. Frying the paste in the coconut cream first builds the most fragrant, restaurant-style base.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbSeafoodQuick WeeknightMeal Prep Friendly
At a Glance
- Time
- 35 mins
- Serves
- 2 generously
- Cost
- Medium
- Cuisine
- Thai
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Cook the jasmine rice first so it is hot and ready when the curry finishes. Keep it covered and warm.
- Heat the neutral oil in a skillet over medium heat, then add the coconut cream and let it bubble until the oil starts to separate and the surface looks glossy. Stir in the green curry paste and fry for 1 to 2 minutes until the kitchen smells intensely fragrant.
- Add the chicken thighs and stir to coat them in the paste. Cook for 2 to 3 minutes until the outside loses its raw color, then pour in the coconut milk and chicken stock.
- Add the zucchini, bell pepper, bamboo shoots, makrut lime leaves, fish sauce, and sugar. Simmer for 6 to 8 minutes over medium heat until the chicken is cooked through and the vegetables are tender but still bright.
- Turn off the heat and stir in the Thai basil and lime juice. Taste and adjust the salt with a little more fish sauce if needed.
- Spoon the curry over the rice and serve with lime wedges.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Choose a verified gluten-free curry paste and fish sauce; coconut milk makes the curry naturally dairy-free.