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Ever tried coconut curry with a secret twist? This Thai Green Coconut Curry will leave you craving more.
Food isn’t just about filling your stomach, it’s about connecting with the past, sharing moments with others, and feeling good. Take curry, for example. This dish has been loved for centuries, starting in places like Thailand, where it’s packed with bold flavors. Over time, people all over the world fell for curry’s mix of spice and comfort.
But curry isn’t just tasty, it’s good for you too! Full of healthy ingredients like coconut milk, veggies, and protein, it’s a meal that can keep you feeling strong and satisfied. Whether you’re new to curry or a die-hard fan, this dish has something for everyone. Let’s dig in and explore why curry is more than just food, it’s a tradition of love and health.
Thai Green Coconut Curry
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings depending on size 1x
- Category: Dinner
- Method: Easy
- Cuisine: Thai
Description
Ingredients
For the Curry
- 1 onion, roughly chopped
- 3 cloves of garlic, minced (because garlic makes everything better)
- 6 mushrooms, sliced
- 1 cup of beef strips (or swap with chicken or tofu if that’s your vibe)
- 1 beefsteak tomato, roughly chopped
- 2 teaspoons of Thai green curry paste (bring the heat, baby!)
- 1 tin of light coconut milk
- Salt and pepper to taste
For the Salad
- 1 cucumber, sliced
- 1 large tomato, sliced
- 1/2 cup hazelnuts, chopped
- 1 pear, sliced
Instructions
For the Curry
- Heat some oil or butter in a pan and toss in the onion and garlic.
- Sauté until they’re soft and aromatic.
- Add the mushrooms and let them cook down until they’re golden and caramelized.
- Toss in the beef strips and brown them. You want the edges will be nicely seared.
- Stir in the tomato and cook just long enough for it to start breaking down, and it’s soft and juicy.
- Sprinkle in some salt and pepper, then stir in the green curry paste.
- Cook it for about a minute or so to have the flavors mix properly.
- Pour in the coconut milk, give it a good stir, and let it simmer on low heat for ±20 minutes.
- The beef will get melt-in-your-mouth tender, and the sauce will thicken up just right.
- Serve this beauty over a bed of fluffy rice (or cauliflower rice if you’re keeping it low-carb).
For the Salad
- Chop everything up, mix it, and serve. That’s it.
- This salad is the perfect fresh and crunchy sidekick to your creamy curry.
Notes
Created, Prepared, Tried, and Tested by Corlea from SA Tasty Recipes, Saffas Daily Recipes,
Why you will love this Thai Green Coconut Curry
The combo of creamy coconut and tangy curry paste with a fresh, nutty salad? Sold. This isn’t just dinner, it’s a mini vacation to Thailand, right from your kitchen. Try it tonight, and you’ll see what I mean.
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