Looking for a flavor boost to elevate your cooking game? Look no further! Green curry paste is a staple in many Asian cuisines, and its creamy, slightly spicy, and utterly addictive flavor profile makes it the perfect addition to a wide variety of dishes. From classic Thai curries to innovative twists on international favorites, green curry paste is a versatile ingredient that’s sure to tantalize your taste buds.
In this article, we’ll be exploring 18 mouthwatering recipes that showcase the incredible range and versatility of green curry paste. Whether you’re in the mood for something comforting and familiar or adventurous and exotic, there’s a recipe here to satisfy your cravings. So let’s dive in and explore the world of green curry!
Thai Green Curry Chicken with Coconut Milk
A flavorful and aromatic Thai-inspired dish that combines the richness of coconut milk with the spicy kick of green curry paste, served with tender chicken and crunchy vegetables.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons vegetable oil
– 4-6 Thai green curry paste
– 2 cups mixed bell peppers (any color), sliced
– 1 can (14 oz) coconut milk
– 2 cloves garlic, minced
– 1 tablespoon fish sauce (optional)
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 5-6 minutes. Remove from pan and set aside.
3. In the same pan, add curry paste and cook for 1 minute, stirring constantly.
4. Add bell peppers and cook until tender, about 3-4 minutes.
5. Stir in coconut milk, garlic, and fish sauce (if using). Bring to a simmer.
6. Return chicken to the pan and stir to coat with the curry sauce. Cook until heated through, about 2-3 minutes.
7. Season with salt and pepper to taste.
8. Garnish with fresh basil leaves and serve over rice or noodles.
Cooking Time: Approximately 20-25 minutes
Vegetable Green Curry with Tofu
Experience the bold flavors of Thailand with this vibrant Vegetable Green Curry, featuring tender tofu and a medley of colorful vegetables. This quick and easy recipe is perfect for a weeknight dinner or a flavorful meal prep option.
Ingredients:
– 1 block firm tofu, drained and cubed
– 2 cups mixed vegetables (bell peppers, carrots, green beans, snap peas)
– 2 cloves garlic, minced
– 2 tablespoons vegetable oil
– 2 tablespoons Thai green curry paste
– 1 can coconut milk
– 1 cup water or vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add tofu and cook until golden, about 3-4 minutes.
2. Add mixed vegetables, garlic, and curry paste. Cook, stirring occasionally, until vegetables are tender-crisp, about 5 minutes.
3. Stir in coconut milk and water or broth. Bring to a simmer and let cook for an additional 2-3 minutes or until sauce has thickened slightly.
4. Season with salt and pepper to taste.
5. Garnish with cilantro leaves, if desired. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Green Curry Shrimp and Pineapple Stir-Fry
A sweet and savory fusion of flavors, this dish combines succulent shrimp with the brightness of pineapple and the warmth of green curry. A quick and easy recipe perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups mixed greens ( Thai basil, cilantro, parsley)
– 1 cup pineapple chunks
– 2 tablespoons green curry paste
– 2 tablespoons coconut oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste
Instructions:
1. Heat coconut oil in a large skillet or wok over medium-high heat.
2. Add garlic and cook for 30 seconds until fragrant.
3. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through.
4. Add green curry paste and cook for an additional minute, stirring constantly.
5. Add pineapple chunks and mixed greens, stir-frying for 1-2 minutes until greens wilt slightly.
6. Season with soy sauce, salt, and pepper to taste.
7. Serve immediately over rice or noodles.
Cooking Time: 10-12 minutes
Green Curry Beef with Bamboo Shoots
This Thai-inspired dish combines tender beef strips with crunchy bamboo shoots and a flavorful green curry sauce, all wrapped up in a savory and aromatic meal.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 cups bamboo shoots, sliced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons green curry paste
– 2 cups coconut milk
– 1 cup water
– Salt and pepper to taste
– Fresh Thai basil leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add beef and cook until browned, about 3-4 minutes. Remove from pan.
3. In the same pan, add garlic, ginger, and green curry paste. Cook for 1 minute, stirring constantly.
4. Add coconut milk, water, and bamboo shoots to the pan. Bring to a simmer.
5. Return beef to the pan and cook until heated through, about 2-3 minutes.
6. Season with salt and pepper to taste.
7. Garnish with Thai basil leaves, if desired.
Cooking Time: 15-20 minutes
Green Curry Noodle Soup with Bok Choy
This creamy and flavorful soup is a perfect blend of Asian-inspired flavors, with the crunch of bok choy adding a delightful texture. Serve with steamed rice or noodles for a satisfying meal.
Ingredients:
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 onion, thinly sliced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 bunch bok choy, cleaned and chopped
– 2 tablespoons green curry paste
– 2 cups chicken or vegetable broth
– 1 cup coconut milk
– 8 oz rice noodles or egg noodles
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add garlic, onion, and mushrooms; cook until tender.
2. Add bok choy and cook until wilted.
3. Stir in green curry paste; cook 1 minute.
4. Pour in broth and coconut milk; bring to a simmer.
5. Cook noodles according to package instructions; add to soup.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Green Curry Mussels with Lemongrass
This Thai-inspired dish is a flavorful twist on traditional mussels, featuring the bold and aromatic flavors of green curry paste, lemongrass, and coconut milk. Perfect for a quick and impressive dinner party or special occasion.
Ingredients:
– 2 pounds mussels, scrubbed and debearded
– 2 tablespoons vegetable oil
– 2 stalks lemongrass, bruised and chopped
– 1 tablespoon green curry paste
– 2 cloves garlic, minced
– 1/4 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add lemongrass and cook until fragrant, about 30 seconds.
3. Add curry paste and garlic; cook 1 minute, stirring constantly.
4. Add mussels; pour in coconut milk.
5. Cover and simmer until mussels are cooked through, about 3-5 minutes.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 10-12 minutes
Green Curry Pork Belly with Thai Basil
Savor the rich flavors of Thailand with this mouthwatering pork belly dish, infused with creamy green curry and fragrant Thai basil. This comforting meal is perfect for a cozy night in.
Ingredients:
– 1 pound pork belly, sliced into thick strips
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons green curry paste
– 2 cups coconut milk
– 1/4 cup fish sauce (optional)
– 1/4 cup brown sugar
– 1/4 cup Thai basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add garlic and ginger; cook for 1 minute.
2. Add pork belly; cook until browned on both sides, about 5 minutes.
3. Stir in green curry paste; cook for 1 minute.
4. Pour in coconut milk, fish sauce (if using), and sugar. Bring to a simmer.
5. Reduce heat to low and let it cook for 20-25 minutes or until pork is tender.
6. Stir in chopped Thai basil leaves. Season with salt and pepper to taste.
7. Serve hot over steamed jasmine rice.
Cooking Time: 30-35 minutes
Green Curry Eggplant and Chickpea Stew
This flavorful stew combines the richness of eggplant with the creaminess of green curry sauce, all wrapped up in a hearty bowl. Perfect for a cozy dinner or lunch, this recipe is a delicious twist on traditional eggplant dishes.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons green curry paste
– 2 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
2. Add the garlic and green curry paste; cook for an additional minute, stirring constantly.
3. Add the vegetable broth and bring to a simmer.
4. Add the sliced eggplant and chickpeas; reduce heat to low and let simmer for 20-25 minutes, or until the eggplant is tender.
5. Season with salt and pepper to taste. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 30-35 minutes
Green Curry Salmon with Lime Leaves
This vibrant green curry dish combines the freshness of lime leaves with the richness of salmon, creating a harmonious balance of flavors and textures.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 cups mixed green curry paste
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 lime leaves
– 1 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together curry paste, garlic, and ginger.
3. Place the salmon fillets on a baking sheet lined with parchment paper.
4. Brush the curry mixture evenly over both sides of the salmon.
5. Drizzle with oil and season with salt and pepper to taste.
6. Bake for 12-15 minutes or until cooked through.
7. Remove from oven and stir in coconut milk.
8. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 12-15 minutes
Green Curry Butternut Squash Soup
This vibrant and comforting soup combines the natural sweetness of butternut squash with the creamy richness of coconut milk, all wrapped up in a spicy green curry sauce.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons Thai green curry paste
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet. Roast for 45 minutes, or until tender.
2. In a large pot, heat oil over medium heat. Add onion, garlic, and ginger; cook until softened, about 5 minutes.
3. Stir in curry paste and cook for 1 minute.
4. Add roasted squash, broth, and coconut milk. Bring to a simmer and puree with an immersion blender or regular blender.
5. Season with salt and pepper to taste. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: About 1 hour
Green Curry Fried Rice with Cashews
A flavorful twist on classic fried rice, this recipe combines the creamy heat of green curry paste with crispy cashews and a hint of coconut milk. Perfect for a quick weeknight dinner or lunch.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon green curry paste
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1/4 cup chopped cashews
– 2 tablespoons coconut milk
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add diced onion and cook until translucent, about 3 minutes.
3. Add minced garlic and cook for an additional minute.
4. Stir in green curry paste and cook for 30 seconds.
5. Add mixed vegetables, cooked rice, and chopped cashews. Stir-fry for 2-3 minutes, breaking up any clumps with a spatula.
6. Add coconut milk and season with salt and pepper to taste.
7. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Green Curry Scallops with Snow Peas
This dish combines the sweetness of scallops with the spicy kick of green curry and the crunch of snow peas. Perfect for a quick and flavorful dinner.
Ingredients:
– 12 large scallops
– 1 cup fresh snow peas, trimmed
– 2 tablespoons green curry paste
– 2 tablespoons coconut oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the coconut oil in a large skillet over medium-high heat.
2. Add the green curry paste and cook for 1 minute, stirring constantly.
3. Add the garlic and cook for another minute, until fragrant.
4. Add the scallops and cook for 2-3 minutes per side, or until they’re cooked through.
5. Add the snow peas to the skillet and stir-fry for 1-2 minutes, until tender.
6. Stir in the lime juice and season with salt and pepper to taste.
7. Serve immediately, garnished with cilantro leaves if desired.
Cooking Time: 12-15 minutes
Green Curry Lentil and Spinach Stew
This Thai-inspired stew is a delicious and healthy combination of green curry, lentils, and spinach. Perfect for a quick weeknight dinner or a weekend meal prep.
Ingredients:
– 1 cup brown or red lentils, rinsed and drained
– 2 cups water
– 2 tablespoons green curry paste
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14 oz) coconut milk
– 1 cup fresh spinach leaves
– Salt and pepper to taste
– Fresh cilantro for garnish (optional)
Instructions:
1. In a large pot, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
2. In a separate pan, sauté onion, garlic, and red bell pepper in a little oil until softened.
3. Add green curry paste and cook for 1 minute.
4. Stir in coconut milk and bring to a simmer.
5. Add cooked lentils, spinach leaves, salt, and pepper. Simmer for an additional 2-3 minutes or until the spinach is wilted.
6. Serve hot, garnished with cilantro if desired.
Cooking Time: 35-40 minutes
Green Curry Duck with Lychees
This recipe combines the rich flavors of green curry and duck with the sweetness of lychees, creating a unique and delicious dish perfect for a special occasion.
Ingredients:
– 1 lb boneless duck breast
– 2 cups mixed vegetables (bell peppers, carrots, green beans)
– 1 can (14 oz) coconut milk
– 2 tbsp green curry paste
– 1 tsp fish sauce
– 1 tsp lime juice
– 1/4 cup chopped fresh cilantro
– 1 cup lychees, pitted and chopped
– Salt and pepper to taste
– Cooking oil or butter for sautéing
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat 1 tbsp of oil over medium-high heat. Add duck breast and cook until browned on both sides, about 3-4 minutes per side.
3. Remove duck from skillet and set aside. In the same skillet, add remaining ingredients except lychees. Cook for 2-3 minutes or until vegetables are tender.
4. Stir in coconut milk and curry paste. Bring to a simmer and cook for an additional 2-3 minutes.
5. Add chopped lychees and cooked duck breast back into the sauce. Simmer for 1-2 minutes, or until flavors have melded together.
6. Serve hot over rice or noodles.
Cooking Time: About 30-40 minutes
Green Curry Tempeh with Bell Peppers
This recipe combines the creaminess of green curry paste with the sweetness of bell peppers, all wrapped up in a delicious and healthy vegan dish. Perfect for a quick and easy dinner!
Ingredients:
– 1 block of firm tofu, drained and cut into cubes
– 2 tablespoons of green curry paste
– 2 cloves of garlic, minced
– 1 medium onion, diced
– 2 bell peppers (any color), sliced
– 1 can of coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes per side. Remove from skillet and set aside.
3. In the same skillet, add the remaining 1 tablespoon of oil, garlic, and onion. Cook until the onion is translucent.
4. Add the bell peppers and cook until tender, about 5 minutes.
5. Stir in the green curry paste and cook for 1 minute.
6. Add the coconut milk and bring to a simmer.
7. Return the tofu to the skillet and stir to coat with the sauce. Season with salt and pepper to taste.
8. Simmer for an additional 2-3 minutes or until the sauce has thickened slightly.
9. Garnish with fresh cilantro leaves and serve over rice or noodles.
Cooking Time: 20-25 minutes
Green Curry Coconut Rice with Peanuts
This Thai-inspired dish combines the comforting warmth of coconut rice with the bold flavors of green curry and crunchy peanuts, making it a perfect one-pot meal for any occasion.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1/4 cup unsweetened coconut milk
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons green curry paste
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped peanuts
Instructions:
1. Rinse rice and combine with water in a medium saucepan.
2. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until cooked through.
3. In a separate pan, heat oil over medium-high. Add garlic, ginger, and curry paste; cook, stirring constantly, for 1 minute.
4. Add coconut milk, salt, and pepper; stir to combine. Bring to a simmer and cook for an additional 2-3 minutes or until slightly thickened.
5. Fluff cooked rice with a fork, then stir in peanut mixture.
6. Serve hot, garnished with chopped peanuts if desired.
Cooking Time: 30-40 minutes
Green Curry Pumpkin and Chickpea Curry
A flavorful and nutritious curry that combines roasted pumpkin with creamy green curry sauce, chickpeas, and a hint of spice. Perfect for a quick weeknight dinner or a cozy weekend meal.
Ingredients:
– 1 medium pumpkin (about 2 lbs), peeled and cubed
– 1 can chickpeas (14 oz)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can green curry paste (4 oz)
– 1 cup coconut milk
– 1 teaspoon fish sauce (optional)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss pumpkin cubes with 1 tablespoon oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. In a large pan, heat remaining oil over medium-high. Add garlic and ginger; cook 1 minute.
4. Stir in green curry paste; cook 1-2 minutes.
5. Add coconut milk and fish sauce (if using); bring to simmer.
6. Add roasted pumpkin and chickpeas; stir to combine.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with cilantro leaves.
Cooking Time: 45-50 minutes
Green Curry Fish Cakes with Cucumber Relish
A flavorful twist on traditional fish cakes, this recipe combines the brightness of green curry paste with the freshness of cucumber relish.
Ingredients:
For the fish cakes:
– 1 pound cod or tilapia, flaked
– 1/2 cup panko breadcrumbs
– 1/4 cup chopped cilantro
– 2 tablespoons green curry paste
– 1 egg
– Salt and pepper to taste
For the cucumber relish:
– 2 cups diced cucumbers
– 1/2 cup red onion, finely chopped
– 1 tablespoon lime juice
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, combine flaked fish, panko breadcrumbs, cilantro, green curry paste, egg, salt, and pepper. Mix well.
3. Shape into patties. Place on a baking sheet lined with parchment paper. Drizzle with olive oil.
4. Bake for 12-15 minutes or until cooked through.
5. Meanwhile, combine cucumber relish ingredients in a bowl. Season to taste.
6. Serve fish cakes with cucumber relish and your choice of sides (e.g., rice, salad).
Cooking Time: 20-25 minutes
Summary
Get ready to spice up your meals with these 18 mouth-watering recipes that feature green curry paste as the star ingredient! From classic Thai dishes like Green Curry Chicken with Coconut Milk and Green Curry Beef with Bamboo Shoots, to innovative creations such as Green Curry Salmon with Lime Leaves and Green Curry Pumpkin and Chickpea Curry, this collection has something for everyone. Whether you’re a fan of seafood, meat, or veggies, these recipes are sure to satisfy your cravings and leave you wanting more.
