The Ultimate Thai Green Curry Recipe

Green curry is a bright, spicy, and aromatic paste that pairs perfectly with mild long grain rice and sautéed vegetables. Coconut milk takes down the heat of this dish to a wildly flavorful level. 

Course Main Course
Keyword asian, bowl, green curry, paste, rice, thai
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Author Arkaidy

Ingredients

  • 1.5 cups jasmine or basmati rice uncooked
  • 1 block extra firm tofu pressed
  • 1 pack quality Thai green curry paste
  • 1 can coconut milk any 15-16 oz. variety
  • 1.5 cups snow peas
  • 1 red bell pepper sliced
  • 1 cup shredded carrot
  • 1 cup bean sprouts
  • 2 gloves fresh garlic minced
  • 2 tbsps fresh ginger minced
  • 1/4 cup scallions sliced thin
  • 1 lime
  • 4 tbsps sesame oil
  • 2 tbsps sesame seeds toasted
  • salt and pepper to taste
  • 1/4 cup flour white or wheat
  • 1 tbsp. organic sugar

Instructions

  1. Cook rice according to package directions and set aside, keeping warm.

  2. Toast your sesame seeds in a dry skillet over medium heat and set aside.

  3. Take 1 tsp. salt and 1 tsp. black pepper and mix well with the 1/2 cup of flour. After pressing your tofu, cut into small 1/2 - 1 inch cubes. Toss cubes gently in flour, shaking off excess. 

  4. Head 2 tbsps. of sesame oil in a non-stick skillet over medium-high heat. Add tofu. Let crisp for about 2-3 minutes, then carefully turn each cube. Crisp for 2-3 more minutes, and turn again. Continue turning and allowing to crisp until all sides are nicely cooked. Set aside and keep warm.

  5. In the same skillet over medium-high heat, add the remaining 2 tbsps. of sesame oil. Add in red peppers, snow peas, 1 tsp. salt, and 1 tsp. black pepper. Cook for about 3-4 minutes, stirring occasionally. 

  6. Add in carrots, bean sprouts, garlic, and ginger. Cook and stir for about 5 minutes. If the heat is too high, reduce heat to medium.

  7. Make an empty space in the side of your pan and add 1 pack of Thai green curry paste. Toast the paste in your pan, stirring for about 1 minute.

  8. Add your sugar and 1 can of coconut milk, mix everything in your pan together. You should now have a nice, light green sauce. Heat thoroughly. If vegetables are to your desired tenderness, remove sauce from heat. If not, continue to cook 2-5 minutes until vegetables are done. 

  9. To plate, place cooked rice in one side of a bowl and using a big spoon, serve curry sauce and vegetables on the other side of the bowl. Top as desired with crisped tofu, scallions, toasted sesame seeds, and lime juice.

  10. Enjoy!