We love a Thai curry for a super easy mid-week meal that you pack with vegetables. This classic Thai Green Curry is the perfect balance of spicy, fragrant and creamy served over fluffy jasmine rice.
This Week
9 Dec - 15 Dec
Meal Prep Guide
Prepare the vegetables (store together in an airtight container in the fridge).
- Chop one head of broccoli into small florets.
- Slice one zucchini.
Tips
- Every curry paste differs in flavour and spice level so we recommend starting with 2 Tbsp and then giving it a taste to see if you’d like to add more.
- Check out our blog post on Thai Curry Pastes to see which brands we recommend.
Shortcuts
Vegetables
- Change up the veggies to whatever you have on hand or feel like, green beans are delicious as well as eggplant, pumpkin or cauliflower (note cooking times of each vegetable will change).
Protein
- Swap chicken for prawns or firm tofu and brown first as you would chicken. If your using prawns remove them and set them aside after cooking otherwise they will overcook in the curry sauce.
Other
- You can use Red Thai Curry paste if you’d prefer.
- Top with some roasted cashews or peanuts.
Ingredients
- 500-600g chicken thighs (sliced)
- 1 Tbsp ginger (grated)
- 2-3 Tbsp Thai green curry paste
- ¼ cup coriander (finely chopped)
- 400ml coconut cream
- 1 head broccoli (cut into small florets)
- 1 zucchini (sliced)
- Coconut oil
- 1 ½ cups jasmine rice
Method
- Heat a little coconut oil in a pot or saute dish over a high heat.
- Add the chicken and let cook for a few minutes until starting to brown.
- Turn down the heat slightly and add the ginger and curry paste and cook for a couple of minutes until fragrant.
- Add the coconut cream and coriander and bring to the boil. Pop the lid on and turn down to a gentle simmer.
- Cook the rice as per the packet instructions.
- Let the curry simmer away for about 10 minutes so the flavours can develop and the chicken cooks through.
- Add the zucchini and broccoli to the curry and let cook for about 3 minutes until the veggies are just cooked.
- Remove from the heat and serve alongside the rice.
Variations
Vegetables
- Change up the veggies to whatever you have on hand or feel like, green beans are delicious as well as eggplant, pumpkin or cauliflower (note cooking times of each vegetable will change).
Protein
- Swap chicken for prawns or firm tofu and brown first as you would chicken. If your using prawns remove them and set them aside after cooking otherwise they will overcook in the curry sauce.
Other
- You can use Red Thai Curry paste if you’d prefer.
- Top with some roasted cashews or peanuts.
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