Coconut Green Curry

This green coconut curry is one of my absolute favorite comfort foods—it’s creamy, rich in flavor, and nutritious. Every time I make it, I’m instantly transported back to my time in Thailand, where curry was a daily staple (yes, even for breakfast!).

It’s one of those meals that feels both nourishing and indulgent, with the perfect balance of spice, creaminess, and citrusy brightness from the lime.

You can keep it simple or build on it by adding your favorite proteins and lots of veggies. Serve it over rice for the ultimate cozy bowl. It’s the kind of dish you’ll want to keep on repeat—especially on cool evenings when you’re craving something warm and satisfying.

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Coconut Green Curry

Prep Time: 10 minutes Cook Time: 30 minutes

Curry Ingredients:

• 1 can coconut milk (regular, do not use reduced fat)

• 1/2 cup water

• 3-6 Tbsp @thaikitchen red curry paste, adjust amount of paste to taste ~ I like a very strong curry taste so I usually end of adding about 3/4 jar

• Juice from 1/2-1 lime

• 1 Tbsp coconut aminos or tamari/soy sauce

• 1 Tbsp minced garlic

• Ground ginger to taste

• Salt & pepper to taste

• Optional: cumin, curry powder, or red pepper flakes for an extra boost of flavor

Additional Ingredients:

• 1 cup brown or jasmine rice

• 1/2 Tbsp coconut oil or olive oil

• 2 cups tuscan kale, thinly sliced

• 1 bell pepper, cut into thin strips

• 1 cup green beans, chopped

• 3 carrots, cut into rounds

• Optional: 1 lb chicken or shrimp if desired

Instructions:

1. Prepare rice according to package instructions on the stovetop

2. Meanwhile, in a pot combine the curry ingredients & bring to a light simmer for 10-15 minutes. Taste and adjust the amount of curry paste and seasonings to your linking.

3. If adding chicken or shrimp, sauté on stovetop until browned on the outside. Set aside.

4. Add oil to a pan & sauté veggies over medium-high heat choice for 5-7 minutes until soft. * Note you use any veggies you like- we also love snow peas, broccoli, cauliflower, & onions for this recipe!

5. Pour the cooked protein & veggies into the pot of curry and simmer for another 5 minutes or so.

6. Serve curry over rice and enjoy!