The Absolute Easiest Thai Green Curry
This is the absolute easiest Thai Green Curry you will ever make -- packed with flavor, creamy coconut milk, and plenty of veggies!
Ingredients
- 1 ½ tsp oil
- 2 cloves minced garlic (or 1 tsp pre minced)
- ¾ c diced onion (about ⅓ of an onion)
- 12 oz bag frozen veggies ("California blend" or broccoli or cauliflower)
- 2 ½ Tbsp Thai Kitchen curry paste (see FAQs)
- 1 ½ tsp ground ginger
- 1 can (15 oz) full fat coconut milk
- 1 ½ tsp brown sugar
- 2 c gently chopped greens (spinach or kale)
- 1 ½ tsp soy sauce
- 1 ½ tsp white vinegar
- chopped cilantro for serving
- cooked rice
- OPTIONAL protein (such as lentils, beans, chicken, or beef)
Instructions
- Heat oven to 400 degrees. Spread out frozen vegetables on a baking pan covered with parchment paper or silicone baking mat. Roast vegetables at 400 degrees for 13-15 minutes or until tender.
- Dice onion. In a medium frying pan, heat oil over medium heat for 1-2 minutes. Add garlic and onion to the pan, sautéing for 4-5 minutes until the onion begins to soften, stirring often. While onion and garlic cook, gently chop greens and set aside.
- When vegetables are done roasting, add to garlic and onion mixture, along with the ginger and curry paste. Stir well to combine and cook for two more minutes, stirring frequently.
- Add in coconut milk, sugar, and optional protein, stirring thoroughly. Allow curry to almost boil and then reduce heat to medium-low, to simmer. Simmer, stirring occasionally, for 4-5 minutes.
- Toss in chopped greens and mix until greens have wilted, about a minute. Pour in soy sauce and vinegar and mix completely.
- Remove from heat and serve over rice, adding chopped cilantro and salt to taste.