Easy Thai Green Curry Recipe

If you’re looking for a really yummy dinner to share with the entire family, add this Easy Green Curry recipe to your list. It’s full of mild flavor and a pretty quick and healthy way to make a favorite takeout dish at home! (It’s honestly one of the only ways I can get two of my family members to try tofu!)

Thai Green Curry Recipe

We used to live in a very small town, and the closest Thai restaurant was about an hour away. And since my family loves green curry, I decided to figure out how to make it at home. It’s actually incredibly easy to make a mild version at home and use whichever rice and veggies your family likes.

I’m showing it with tofu here, but you can substitute in chicken or shrimp if you prefer.

There are a range of options for vegetables and the sauce is quite simple to make, so add this to your list of easy weeknight dinners!

Ingredients You Need

This meal is actually easier to make than you might think. Here’s a list of what you need to have on hand to make it.

• Green curry paste: I like using green curry at home since it’s mild and the color is mellow. Both types of curry are an easy way to flavor this sort of skillet meal and are mild unless you add too much. Try both and see if your family has a preference. It should be in the aisle with rice noodles, coconut milk, and soy sauce.
• Canned coconut milk: You can use light or regular canned coconut milk. If using the regular one, you may need to warm it slightly in a heat-safe bowl to be able to stir it easily, as it will be solid at room temperature.
• Lime juice: The acid from the lime juice perks up the flavors of the sauce. You can use fresh or bottled.
• Maple syrup: A little sweetness enhances the flavor of the sauce, and I most commonly use maple syrup, though honey (for kids over age 1) or agave syrup can work, too.
• Fresh or frozen vegetables: Such as broccoli, carrots, bell peppers, snow peas.
• Tofu: Super firm or extra firm tofu (or other protein such as chicken or shrimp).
• Fully cooked rice (or other grain).

Step-by-Step Instructions

Here’s a look at the process involved in making this yummy family dinner so you know what to expect from the process. Scroll down to the end of the post for the full information.

1. Lightly pan-fry the tofu. Set aside.
2. Heat the remaining oil in the pan and add the carrots and broccoli until starting to soften. Stir in the peas.
3. Whisk together the coconut milk, curry paste, maple syrup, lime juice (or fish sauce) in a glass measuring cup. Warm in the microwave and add to pan.
4. Add the tofu back in, and serve with the rice.

Plating Options

Some kids like their foods mixed together, some prefer them separated. Play to your kid’s strengths and do it however it works best for them. I often put the components of the meal onto the table and let the kids pick what they want, even if it means they only pick one of the veggies from the assortment. (Which is 100% fine in my book!) This gives them a little more power and often helps to set a calmer stage when presenting less familiar foods.

How to Store

Store any leftovers in an airtight container in the fridge for 3-5 days. Warm to serve leftovers.

Best Tips for Success

• Use 6 cups of vegetables total but know that you can adjust them to make ones that your kids like best. Choose from snap peas, snow peas, frozen corn, broccoli, bell peppers, cauliflower, frozen peas, and/or carrots.
• Use extra-firm tofu and allow some time to let it drain on towels to absorb some of the moisture. This makes it more possible for the tofu to crisp up slightly when you pan-fry it.
• Use chicken or shrimp instead of the tofu.
• Use the kind of rice you have or prefer. Just start with 1 ½ cups of uncooked rice to end up with about 3 cups of cooked rice.
• Taste the sauce before serving and add a little more soy sauce if it seems like it could use more salt.
• You can serve this green curry topped with crushed peanuts, and adults might like to add hot sauce.
• Store any leftovers in an airtight container in the fridge for 3-5 days. Warm to serve leftovers.

I’d love to hear your feedback on this recipe, so please comment below to share!

• Prepare rice according to package directions.

• Meanwhile, remove tofu from package and drain. Press between two clean kitchen towels, weighted with a bowl on top, for at least 5 minutes and up to 30 to remove additional liquid. Cut into cubes.

• Heat 1 tablespoon of the oil over medium in a large skillet. Add tofu and cook for 8 minutes, flipping over halfway through. Remove to a clean plate.

• Heat the remaining oil in the pan and add the carrots and broccoli. Cover and cook for 6-8 minutes or until starting to soften. Stir in the peas.

• Whisk together the coconut milk, curry paste, maple syrup, lime juice (or fish sauce) in a glass measuring cup. Warm for 30-60 seconds in the microwave.

• Pour over veggies and serve the mixture over rice, or serve the sauce alongside.

• Make  ahead: You can stir the sauce together and store in an airtight jar in the fridge for up to 3 days ahead. Just stir before serving. You could also make all of the components of this meal, or just the rice, ahead and store in airtight containers in the fridge. Then just heat and serve.
• Use 6 cups of vegetables total but know that you can adjust them to make ones that your kids like best. Choose from snap peas, snow peas, frozen corn, broccoli, bell peppers, cauliflower, frozen peas, and/or carrots.
• Use extra-firm tofu and allow some time to let it drain on towels to absorb some of the moisture. This makes it more possible for the tofu to crisp up slightly when you pan-fry it.
• Use chicken or shrimp instead of the tofu.
• Try red curry paste instead of green.
• Use the kind of rice that you have or prefer. Just start with 1 ½ cups of uncooked rice to end up with about 3 cups of cooked rice.
• Taste the sauce before serving and add a little more soy sauce if it seems like it could use more salt.
• You can serve this green curry topped with crushed peanuts or adults might like this topped with hot sauce.
• Store any leftovers in an airtight container in the fridge for 3-5 days. Warm to serve leftovers.

Calories: 534kcal, Carbohydrates: 83g, Protein: 18g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 1g, Sodium: 171mg, Potassium: 769mg, Fiber: 8g, Sugar: 13g, Vitamin A: 12711IU, Vitamin C: 74mg, Calcium: 127mg, Iron: 4mg

This post was first published on March 23, 2019.