This recipe for Thai green curry is a “savory” entry in our March Recipe Madness Contest, created and submitted by Taylor Gardner. To qualify, the recipe contains 8 ingredients or less, but includes So Delicious Coconut Milk Beverage.
Why buy curry paste when you can make a Thai green curry from scratch? Thinned with coconut milk beverage, this easy dinner is much lower in fat than restaurant versions.
Special Diet Notes: Thai Green Curry
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, optionally soy-free, optionally vegan, and/or optionally vegetarian. For this homemade Thai green curry, you can choose the protein that fits your diet best.
- 4 Thai green chiles
- 2 shallots
- 3-5 cloves garlic (I like it garlicky with 5 cloves)
- 4 tablespoons fresh minced ginger
- ¾ cup cilantro leaves
- ½ cup basil
- ½ cup lime juice
- 1 can coconut milk (full fat, regular)
- 1¾ cups unsweetened coconut milk beverage
- Cooked chicken, shrimp or tofu
- Place all ingredients (except the meat or tofu) into a food processor and pulse for 15 seconds.
- Place contents into a skillet and season with a sprinkling of salt and pepper. Cook on high for 5 minutes.
- Place any pre-cooked protein you choose (shrimp, chicken, tofu) into the skillet. Let simmer for 5 minutes.
- Pour contents into a bowl and enjoy!