Experience the Warmth of Thai Green Curry: A Family-Friendly Recipe by Zynah Maryam
As the seasons change, there’s nothing like the comforting embrace of a home-cooked meal to bring the family together. This Thai Green Curry is not just a dish; it’s a fragrant journey to the heart of Thailand’s culinary traditions. With its blend of tender chicken, fresh vegetables, and aromatic spices, this curry promises to be a hit around your dinner table. Perfect for a cozy night in or a special family gathering, this recipe is an ode to creativity and connection, brought to you by Zynahz.
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
- Skill Level: Intermediate
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons Thai green curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 1 cup bamboo shoots, drained
- 1/2 cup fresh basil leaves
- 1 lime, cut into wedges
- Salt and pepper to taste
- Jasmine rice, for serving
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken and set aside.
- Add the Thai green curry paste to the pot and stir for about 1 minute until fragrant.
- Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer.
- Return the chicken to the pot. Add the fish sauce and brown sugar, stirring well. Simmer for 10 minutes.
- Add the bell peppers, snap peas, and bamboo shoots. Continue to simmer until the vegetables are tender, about 5-7 minutes.
- Season with salt and pepper to taste. Stir in half of the fresh basil leaves.
- Serve the curry in bowls with jasmine rice on the side. Garnish with the remaining basil leaves and lime wedges.
Helpful Tips
Make it Vegan: Substitute chicken with tofu or more vegetables. Use vegetable broth instead of chicken broth.
Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Ingredient Substitutions: If you can’t find Thai green curry paste, you can make a quick homemade version with green chilies, garlic, ginger, lemongrass, and spices.
Pairings: This Thai Green Curry pairs beautifully with a side of steamed jasmine rice and a light, refreshing salad. A chilled glass of Riesling or a Thai iced tea can complement the meal perfectly.
Conclusion
Ready to bring a taste of Thailand into your home? This Thai Green Curry is sure to become a family favorite, filled with vibrant flavors and heartwarming aromas. Share your culinary creations by using #ZynahzRecipes or tagging Zynahz on Instagram. We’d love to hear your feedback, so visit us at Zynahz and leave a comment. Don’t forget to subscribe to our newsletter for the latest recipes and follow Zynahz on social media for daily inspiration. Happy cooking!
