This Simple Green Thai Curry is the Thai equivalent of matzo ball soup, or Grandma’s chicken noodle. It’s full bodied and complex with no heat, but tons of flavor. My kids scramble for seconds and my Thai food hating husband can’t get enough. Once you make up the broth, feel free to experiment with your favorite veggies and proteins. It’s a great “get rid of the leftovers” meal and can be eaten as a soup or stew, served over rice or thickened and used as a sauce. It’s also paleo and Whole30 friendly!
Simple Green Thai Curry, Ingredients:
- 1 can coconut milk
- 24 ounces chicken stock, or about 1 1/2 cans (sub vegetable broth for vegetarians)
- 2 1/2 TBS fish sauce (sub soy sauce for vegetarians)
- 3 TBS lime juice
- 2 – 3 TBS green thai curry paste
- 2 heaping TBS cashew butter
- 5-10 fresh basil leaves
optional (included in the pictured recipe):
- 1 head cauliflower, chopped
- 1 large portabella mushroom, chopped
- 1 green bell pepper, sliced
- sliced steak, cooked
optional (not pictured, but tried and true!):
- white eggplants, sliced
- okra, chopped
- tomato, diced
- water chestnuts, chopped
- broccoli florets
- cooked chicken
Simple Green Thai Curry, Directions:
- On the stove top bring first seven ingredients to a low boil. Reduce heat and simmer covered at least 15 – 20 minutes, stirring occasionally. (The longer you let it go, the more the flavors will meld).
- Add veggies and cook to your desired tenderness. If you’re using several different types of veggies, try adding some at different times to get a variety of textures. I like to add my okra at the beginning so it helps thicken the sauce, and bell peppers toward the end so they still have some crunch.
- Stir in your protein, and cook until heated through.