5-Ingredient Green Curry

A Thai Green Curry that’s ready in less than 30 minutes and needs only 5 ingredients, perfect for busy weeknights when you need a quick and easy dinner.

 

green curry

I’m a big fan of quick and easy curry recipes and this 5 Ingredient Green Curry is one of the easiest. The most important ingredients are the Thai green curry paste and the coconut milk, after that you can really choose whatever protein or vegetables you like.

 

I’ve used broccoli in this recipe because the florets soak up the curry which can make them delicious little flavour explosions, and red capsicum because I love the way the red contrasts against the green curry. It’s also great to use a variety of different coloured vegetables in cooking because each colour provides lots of different vitamins, all of which are necessary for health.

 

Now I’m not big on spicy food and I’ll admit with the amount of curry paste used in this recipe I definitely feel the heat, but I have been told I’m a bit weak when it comes to spice. In any case, the curry paste adds a beautiful flavour and a nice punch of heat. 

 

green curry

 

I hope you’re enjoying the easy weeknight meals I’ve been posting recently. I know cooking healthy meals after a long day can be a process so I hope to make it easier with some quick dinner recipes using just a few healthy ingredients. Get the recipe for this green curry below!

 

 

 

5-Ingredient Green Curry

Course Main Course
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 1/4 cup Thai green curry paste
  • 400 ml canned coconut milk
  • 250 g chicken thighs sliced
  • 1 small head of broccoli cut into florets
  • 1 red capsicum sliced

Instructions

  1. Heat a large pan or wok over medium-high heat

  2. Add chicken and curry paste carefully (watch out for spitting), toss to coat and cook for 5-6 minutes flipping halfway through

  3. Add broccoli, capsicum and coconut milk to pan, stir then allow liquid to come to a boil

  4. Reduce heat and simmer for 10-15 minutes until vegetables are tender

  5. Serve with rice and a wedge of lime (optional)

 

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