Get ready to ignite your taste buds with these 18 mouth-watering spicy green curry recipes! From classic Thai dishes to innovative fusion creations, we’ve got you covered. Whether you’re a seasoned chef or a culinary newbie, this list has something for everyone.
In this article, we’ll take you on a journey through the flavors of Southeast Asia, exploring the versatility and heat of green curry. With its creamy coconut milk base and fiery chilies, this popular Thai condiment is a staple in many kitchens around the world. But don’t just take our word for it – dive into these 18 recipes to discover new twists on old favorites and create your own culinary masterpieces.
Thai Green Curry with Chicken and Basil
This classic Thai dish is a staple of modern cuisine, combining the bold flavors of green curry paste with juicy chicken, fragrant basil, and creamy coconut milk. Serve with steamed jasmine rice for a satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed vegetables (bell peppers, carrots, Thai eggplant)
– 2 tbsp green curry paste
– 2 cups coconut milk
– 1 cup water
– 2 tsp fish sauce
– 1 tsp palm sugar
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pan.
3. In same pan, add curry paste and cook for 1 minute, stirring constantly.
4. Add coconut milk, water, fish sauce, and palm sugar. Stir to combine.
5. Return chicken to pan and simmer until cooked through, about 10-15 minutes.
6. Stir in chopped basil leaves.
7. Serve hot over steamed jasmine rice.
Cooking Time: 20-25 minutes
Vegetarian Green Curry with Tofu and Vegetables
A flavorful and aromatic Thai-inspired dish that’s perfect for a quick weeknight meal or special occasion. This vegetarian green curry recipe is made with firm tofu, mixed vegetables, and a rich green curry paste.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 2 cups mixed vegetables (bell peppers, carrots, snap peas, mushrooms)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons green curry paste
– 1 can coconut milk
– 1 cup water or vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add tofu, garlic, and ginger; cook until tofu is golden brown.
3. Add mixed vegetables; cook until they start to soften (about 5 minutes).
4. Stir in green curry paste; cook for 1 minute.
5. Pour in coconut milk and water/broth; bring to a simmer.
6. Reduce heat to medium-low and let curry simmer for 10-15 minutes or until the flavors have melded together.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Green Curry Shrimp with Coconut Milk
This vibrant and flavorful dish combines succulent shrimp with a creamy green curry sauce, made rich with coconut milk. Perfect for a quick and easy weeknight dinner or a special occasion.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Thai green curry paste
– 1 can (14 oz) coconut milk
– 1 cup mixed bell peppers (any color), sliced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add garlic and ginger; cook, stirring occasionally, until fragrant (1 minute).
2. Add curry paste and cook, stirring constantly, for 30 seconds.
3. Pour in coconut milk and bring to a simmer.
4. Add shrimp and bell peppers; cook, stirring occasionally, until shrimp are pink and cooked through (5-7 minutes).
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Spicy Green Curry Beef Stir-Fry
This flavorful and spicy stir-fry combines tender beef strips with a rich green curry sauce, crunchy bell peppers, and aromatic Thai basil. A perfect blend of sweet, sour, and savory flavors that will leave you craving for more!
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 cup green curry paste
– 2 cups mixed bell peppers (green, red, yellow)
– 1/4 cup fish sauce
– 2 tablespoons lime juice
– 1 teaspoon Thai basil leaves, chopped
– Salt and pepper to taste
– Cooked rice or noodles for serving
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger; stir-fry until fragrant (30 seconds).
3. Add beef strips; cook until browned, 3-4 minutes.
4. Add green curry paste; stir-fry for 1 minute.
5. Add bell peppers, fish sauce, lime juice, and Thai basil; stir-fry until vegetables are tender, 4-5 minutes.
6. Season with salt and pepper to taste.
7. Serve over cooked rice or noodles.
Cooking Time: 15-20 minutes
Green Curry Salmon with Lemongrass
This recipe combines the bold flavors of green curry paste with the delicate taste of salmon, all wrapped up with a hint of lemongrass. The result is a dish that’s both familiar and exotic, perfect for adventurous eaters.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 tablespoons green curry paste
– 1 tablespoon vegetable oil
– 2 stalks lemongrass, bruised
– 1 can coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together curry paste and vegetable oil.
3. Place the salmon fillets on a baking sheet lined with parchment paper.
4. Brush the curry mixture evenly over the salmon, then sprinkle with lemongrass stalks.
5. Bake for 12-15 minutes or until cooked through.
6. Serve with coconut milk spooned over the top and garnished with cilantro.
Cooking Time: 12-15 minutes
Green Curry Chicken Noodle Soup
A creamy and aromatic soup that combines the flavors of green curry paste with juicy chicken and tender noodles. Perfect for a quick and comforting meal any time of the year!
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups mixed vegetables (such as bell peppers, carrots, and mushrooms)
– 2 tablespoons green curry paste
– 4 cups chicken broth
– 1 cup coconut milk
– 8 ounces rice noodles
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook the rice noodles according to package instructions and set aside.
2. In a large pot, heat 2 tablespoons of oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the mixed vegetables, green curry paste, and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Stir in the coconut milk and cooked chicken. Simmer for an additional 2-3 minutes or until heated through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves and accompanied by cooked rice noodles.
Cooking Time: 20-25 minutes
Green Curry Pork Belly with Bamboo Shoots
This aromatic and flavorful dish combines the richness of pork belly with the nutty sweetness of bamboo shoots, all wrapped up in a creamy green curry sauce. Perfect for a special occasion or a cozy night in.
Ingredients:
– 2 lbs pork belly, sliced into 1-inch thick pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 cup green curry paste
– 2 cups coconut milk
– 1/2 cup water
– 2 bamboo shoots, peeled and sliced
– Salt and pepper, to taste
– Fresh Thai basil leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat. Add garlic and ginger; cook until fragrant.
2. Add pork belly; cook until browned, about 5 minutes. Remove from pan.
3. In the same pan, add green curry paste; cook until fragrant, about 1 minute.
4. Add coconut milk, water, and browned pork belly. Bring to a simmer.
5. Add bamboo shoots; cook until tender, about 10-12 minutes or until cooked through.
6. Season with salt and pepper to taste.
7. Garnish with fresh Thai basil leaves.
Cooking Time: 30-40 minutes
Green Curry Mussels in Coconut Broth
A flavorful and aromatic Thai-inspired dish that’s perfect for a quick and satisfying meal. This recipe combines succulent mussels with a creamy green curry sauce, coconut broth, and a hint of lemongrass.
Ingredients:
– 2 pounds mussels, scrubbed and debearded
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon green curry paste
– 2 cups coconut broth (homemade or store-bought)
– 1/4 cup heavy cream or coconut cream
– 1 teaspoon lemongrass extract (optional)
– Salt and pepper to taste
– Fresh cilantro leaves, chopped (for garnish)
Instructions:
1. Heat oil in a large saucepan over medium-high heat. Add onion and cook until translucent, about 3 minutes.
2. Add garlic, ginger, and green curry paste. Cook for an additional minute, stirring constantly.
3. Pour in coconut broth and bring to a simmer. Reduce heat to low and let cook for 5-7 minutes or until mussels are tender.
4. Stir in heavy cream or coconut cream and lemongrass extract (if using). Season with salt and pepper to taste.
5. Serve hot, garnished with chopped cilantro leaves.
Cooking Time: 15-20 minutes
Green Curry Duck with Pineapple
This recipe combines the bold flavors of green curry with the tenderness of duck, paired with the sweetness of pineapple. Perfect for a unique dinner or special occasion.
Ingredients:
– 1 lb duck breast, sliced into thin strips
– 2 cups mixed greens (Thai basil, cilantro, etc.)
– 1/4 cup green curry paste
– 2 tbsp coconut oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup pineapple chunks
– 1 cup chicken broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat coconut oil in a wok or large skillet over medium-high heat.
2. Add duck strips and cook until browned, about 3-4 minutes per side. Remove from pan.
3. In the same pan, add onion and garlic; cook until softened, about 2 minutes.
4. Stir in green curry paste and cook for an additional minute.
5. Add pineapple chunks and chicken broth to the pan; bring to a simmer.
6. Return duck to the pan and cook until cooked through, about 5-7 minutes.
7. Season with salt and pepper to taste. Garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Green Curry Lentil Stew with Spinach
This recipe combines the comforting warmth of lentils with the bright, zesty flavor of green curry and the nutritious benefits of spinach. Perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 1 cup red or yellow lentils, rinsed and drained
– 2 cups water
– 2 tablespoons green curry paste
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 1 bunch fresh spinach leaves
– Salt and pepper to taste
– Optional: Thai basil leaves for garnish
Instructions:
1. In a large pot, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
2. Add green curry paste, onion, and garlic to the pot. Cook for an additional 5 minutes, stirring occasionally.
3. Stir in coconut milk and spinach leaves. Season with salt and pepper to taste.
4. Serve hot, garnished with Thai basil leaves if desired.
Cooking Time: 30-35 minutes
Green Curry Vegetable Stir-Fry
This vibrant and flavorful stir-fry is a perfect blend of Thai-inspired flavors and crunchy vegetables. With minimal ingredients, you can create a delicious and nutritious meal that’s ready in under 30 minutes.
Ingredients:
– 2 cups mixed vegetables (bell peppers, carrots, broccoli, snap peas)
– 1 tablespoon green curry paste
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 cup coconut milk
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the curry paste and cook for 1 minute, stirring constantly.
3. Add the garlic and cook for another minute, until fragrant.
4. Add the mixed vegetables and stir-fry for 5 minutes, until tender-crisp.
5. Pour in the coconut milk and fish sauce (if using). Stir to combine.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 20-25 minutes
Green Curry Chickpea and Sweet Potato Curry
This vibrant curry combines the creamy sweetness of roasted sweet potatoes with the nutty flavor of chickpeas, all wrapped up in a zesty green curry sauce. Perfect for a quick and easy weeknight dinner or a flavorful lunch.
Ingredients:
– 1 large sweet potato, peeled and cubed
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons green curry paste
– 2 cups coconut milk
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the sweet potatoes for 20-25 minutes, or until tender.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and green curry paste; cook for 1 minute, stirring constantly.
4. Stir in the coconut milk and bring to a simmer. Add the chickpeas and roasted sweet potatoes.
5. Reduce heat to low and let the flavors meld together for 10-15 minutes. Season with salt and pepper to taste.
6. Garnish with cilantro leaves, if desired. Serve over rice or noodles.
Cooking Time: 35-40 minutes
Green Curry Eggplant and Bell Pepper Medley
This vibrant medley combines tender eggplant and bell peppers with a creamy green curry sauce, perfect for a quick and flavorful dinner. This dish is also gluten-free and vegetarian-friendly.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 large bell peppers (any color), sliced into 1-inch pieces
– 2 tablespoons green curry paste
– 2 tablespoons coconut oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup water or vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the coconut oil in a large skillet or wok over medium-high heat.
2. Add the eggplant and bell peppers, cooking until tender, about 5 minutes.
3. Stir in the green curry paste, garlic, and ginger; cook for 1 minute.
4. Add the water or broth, salt, and pepper; bring to a simmer.
5. Reduce heat to low and let the medley simmer for 10-15 minutes, stirring occasionally, until the flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Garnish with cilantro leaves, if desired.
8. Serve hot over rice or noodles.
Cooking Time: 20-25 minutes
Green Curry Chicken Skewers with Peanut Sauce
Elevate your outdoor gatherings with these flavorful and vibrant skewers, served with a creamy peanut sauce for dipping. This recipe combines the bold flavors of green curry paste with succulent chicken, crunchy vegetables, and nutty peanuts.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
– 1/2 cup mixed bell peppers (any color), sliced
– 1/4 cup onion, thinly sliced
– 2 cloves garlic, minced
– 2 tablespoons green curry paste
– 2 tablespoons peanut oil
– 1 tablespoon soy sauce
– 1 tablespoon honey
– Salt and pepper to taste
– 1/4 cup peanuts, chopped (for garnish)
– Peanut Sauce (recipe below)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together curry paste, soy sauce, and honey. Add chicken, bell peppers, onion, and garlic; toss to coat.
3. Thread chicken mixture onto skewers, leaving a small space between each piece.
4. Brush with peanut oil and season with salt and pepper.
5. Grill for 8-10 minutes, turning occasionally, until cooked through.
6. Serve warm with Peanut Sauce (see below).
Peanut Sauce:
– 1/2 cup creamy natural peanut butter
– 1/4 cup soy sauce
– 1 tablespoon honey
– 1 tablespoon lime juice
– 1/4 teaspoon red pepper flakes (optional)
Combine all ingredients in a bowl; whisk until smooth. Serve with skewers.
Green Curry Cauliflower Rice Bowl
Transform cauliflower into a flavorful rice substitute and combine it with creamy green curry sauce, crunchy vegetables, and savory chicken for a nutritious and delicious meal.
Ingredients:
– 1 head of cauliflower
– 2 cups mixed veggies (bell peppers, carrots, snap peas)
– 1 lb boneless, skinless chicken breast
– 2 tbsp green curry paste
– 2 tbsp coconut oil
– 2 cloves garlic, minced
– 1/4 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C). Rinse cauliflower and remove leaves, stalks, and flowers. Pulse in a food processor until it resembles rice.
2. In a large skillet, cook chicken breast with coconut oil, garlic, and green curry paste until cooked through. Set aside.
3. In the same skillet, add mixed veggies and cook until tender-crisp.
4. Stir in coconut milk and bring to a simmer. Combine cooked cauliflower “rice” and chicken into the skillet. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Green Curry Fish Cakes with Cucumber Relish
Elevate your fish cake game with this flavorful and refreshing Thai-inspired recipe, perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
For the fish cakes:
– 1 pound cod or tilapia, flaked
– 1/2 cup panko breadcrumbs
– 2 tablespoons green curry paste
– 1 tablespoon lime juice
– 1 egg, lightly beaten
– 1/4 teaspoon salt
– Vegetable oil for frying
For the cucumber relish:
– 2 cucumbers, peeled and thinly sliced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 tablespoon honey
– Salt to taste
Instructions:
1. Preheat a non-stick skillet or deep fryer with about 1-2 inches of vegetable oil.
2. In a bowl, combine fish, panko breadcrumbs, green curry paste, lime juice, egg, and salt. Mix gently until just combined.
3. Using wet hands, shape the mixture into 4-6 patties.
4. Fry the patties for about 3-4 minutes on each side, or until golden brown and cooked through.
5. For the relish, combine cucumber slices, cilantro, lime juice, and honey in a bowl. Season with salt to taste.
Cooking Time: About 15-20 minutes.
Green Curry Pumpkin and Coconut Soup
This comforting soup combines the sweetness of pumpkin with the creaminess of coconut milk, all wrapped up in a vibrant green curry sauce. Perfect for a chilly fall or winter evening.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 2 teaspoons grated fresh ginger
– 1 tablespoon Thai green curry paste
– 4 cups coconut milk
– 2 cups chicken or vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat oil over medium heat. Add garlic and ginger; cook until fragrant, about 1 minute.
2. Add pumpkin, curry paste, and broth. Bring to a boil, then reduce heat and simmer until pumpkin is tender, about 20-25 minutes.
3. Stir in coconut milk and season with salt and pepper. Simmer for an additional 5-7 minutes or until heated through.
4. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 35-40 minutes
Green Curry Lamb Chops with Mint Yogurt
Experience the vibrant flavors of Southeast Asia with this refreshing twist on traditional lamb chops. The creamy mint yogurt sauce perfectly complements the spicy green curry, creating a harmonious balance of flavors.
Ingredients:
– 4 lamb chops
– 2 cups mixed greens (such as Thai basil, cilantro, and parsley)
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 2 tablespoons green curry paste
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Mint yogurt sauce (recipe below)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a blender, combine mixed greens, vegetable oil, garlic, ginger, coconut milk, green curry paste, and fish sauce (if using). Blend until smooth.
3. Brush lamb chops with the green curry mixture and season with salt and pepper.
4. Grill lamb chops for 4-5 minutes per side or until cooked to desired level of doneness.
5. Serve with Mint Yogurt Sauce (recipe below).
Mint Yogurt Sauce:
– 1 cup plain yogurt
– 2 tablespoons chopped fresh mint leaves
– 1 tablespoon honey
– Salt and pepper to taste
Combine all ingredients in a bowl and mix until smooth. Serve chilled.
Summary
Get ready to spice up your dinner routine with these 18 mouthwatering green curry recipes! From classic Thai-inspired dishes like Green Curry with Chicken and Basil, to creative twists like Vegetarian Green Curry with Tofu and Vegetables, and even seafood and meat-based options, there’s something for everyone. Whether you’re in the mood for a hearty stew or a quick stir-fry, these spicy green curry recipes are sure to satisfy your cravings.