Thai Green Curry

I’ve been on a curry kick so I made this the other night and it was delicious. I got the recipe from I didn’t use all of the same ingredients they used, but it still turned out wonderful. 

1.5 lbs boneless skinless chicken breast, diced into bite size pieces (I used cod fish. Random, but that’s what I had thawed)
2 carrots, diced
1/2 a large head of green cabbage, shredded (I used cauliflower)
3 cups crimini mushrooms (Used zucchini instead.)
1 can coconut milk
1/2 cup chicken stock
1 tablespoon Thai curry paste (if you are using red paste, start with 1/2 a tablespoon and add more later if you want it spicier – this stuff has a kick!  If you use the green paste, I actually use 3 to 3 1/2 tablespoons because it’s much milder and we like the extra kick – experiment and find the amount that works for you!) (I used red)
1-2 splashes of fish sauce or more to taste
1-2 splashes of coconut aminos or more to taste (didn’t have this)
Cilantro (totally forgot I had this on hand)

Premium Fish Sauce Bottle
Green Curry Paste

In a large soup pot add the coconut milk and curry paste, mix until blended and bring to a boil.  Turn down to low and simmer for 5 minutes.  While the coconut milk and curry are simmering, dice up your chicken and chop your veggies.  Add the chicken, carrots, chicken broth, fish sauce, and coconut aminos to the coconut milk curry – mix well and simmer for another 10 minutes.  Add the cabbage and mushrooms and cook for another 3-5 minutes or until the cabbage is tender.  Top with diced cilantro.

Thai Green Curry Soup

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