Simple Thai Green Curry

Simple Thai Green Curry

2 tbsp olive oil

3 cloves garlic, minced (1 tbsp)

1 tbsp fresh ginger, grated

3 green onions, chopped (about ½ cup)

1 ½ cups broccoli florets

1 ½ cups cauliflower florets

1 ½ cups sugar snap peas

3 cups coconut milk

3 tbsp green curry paste

12 medium cooked shrimp

Heat olive oil  over medium heat in a wok or saute pan.  Add garlic, ginger and green onion.  Saute until fragrant, 1-2 minutes

Add broccoli, cauliflower and green onions and continue to saute for 5 minutes.

Add curry paste and saute for 2 minutes.

Add coconut milk and bring to simmer.  Turn heat to medium low and simmer until vegetables are cooked to desired tenderness.  Add shrimp and heat just until warm through.

Serve immediately with hot rice or noodles.

3 servings, 350 calories per serving, excluding rice or noodles

Hack:  Do you know that you can freeze fresh ginger root?  Grating it in it’s frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place in a sealed freezer bag or container and pop it in the freezer.

Hack:  Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.

Hack:  Shrimp can be purchased individually from the seafood counter at most grocery stores.  Alternately, they can be purchased frozen in larger portions if you wish to keep some on hand.  Thaw needed amounts before cooking.  

Hack:  Seafood can be thawed overnight in refrigerator.  It can be thawed more quickly by placing it in a sealable bag and submerging in a bath of cold water for about an hour.

Hack: Check the  produce department of your local grocery store for pre-cut broccoli and cauliflower florets to avoid having to buy an entire head.  Frozen vegetables would also work in this recipe.


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4 Replies to “Simple Thai Green Curry”

  1. *claps* This is a great recipe! I am vegetarian, do you know what I can use for the shrimp? 

    I will defiantly keep this one bookmarked, my sister and I love to make this kind of things.I love how again you go right to the recipe and now talk a lot about the food, thanks for this.  

    1. I’m not dissing food bloggers or those who love to read them but I’m with you on this one.  I don’t like to slog through paragraphs of commentary to find the recipe I’m looking for.  I wanted to get back to basics.  I’m happy to hear that you appreciate that!

      If you prefer to skip the shrimp in your curry, a combination of miso seasoning and tofu (bean curd) would do nicely!  

  2. Hi Cynthia, we took the family to Thailand, two years ago and the green curry was a big hit. Since then I have really struggled to reproduce the recipe. Thank you for sharing this, I think this time it’s going to be a home run. Also thank you for the tip on freezing the ginger root. I never knew that.

    1. I know many people who rave about the food in Thailand but I’ve never had the opportunity to go.  I hope you’ll try my recipe and let me know how it holds up to authentic Thai curry!  

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