5-Ingredient Super Easy Thai Green Curry Recipe
Enjoy the tastes of Thailand with this super simple 5-ingredient green curry recipe!
This 5-ingredient green curry is weeknight dinner magic—everything you need is at Walmart, and it comes together in a flash. Creamy coconut milk, tender chicken, hearty potatoes, and veggies all get a flavor boost from green curry paste.
It’s not authentic Thai, but it’s got those flavors you love, minus the long ingredient list. Easy, cozy, and perfect when you want takeout vibes without leaving home.
What’s in easy green curry?
This recipe uses ingredients available in most grocery stores. If you can’t find some of the more specific items, try local Asian grocery stores!
- Thai Green Curry Paste: This is usually in the Asian food section or aisle of your grocery store. If you can’t find it, you can make your own green curry paste.
- Coconut Milk: You can use full-fat or lite coconut milk. You’ll need one 13.5 oz can.
- Potatoes: I use two russet potatoes for this. You can sub with sweet potatoes, or another kind of potato.
- Stir Fry Veggies: Pick your favorite frozen stir-fry mix for this one!
- Chicken: You can use leftover chicken here. I use a can of chicken to make this recipe really easy!
Making 5-ingredient green curry
Start by peeling and chopping your potatoes into roughy 1/2″ cubes.
Add the coconut milk and green curry paste to a saucepan and add the potatoes. Bring it to a boil, then add the potatoes. Boil the curry until the potatoes are fork tender.
Steam your veggies according to the package instructions. Add them and the chicken to the curry and allow it to simmer for about 5 minutes.
Serve! You can eat your curry as a soup, over noodles, or on a bed of jasmine rice. Garnish with lime, basil, or fresh cilantro.
Flavor Boosters
You can use a few ingredients to add to the flavor!
- Fish Sauce: A teaspoon of fish sauce goes a long way to bringing out the umami flavor of the curry!
- Soy Sauce: Similar to the fish sauce, soy sauce also brings out that mouth-watering flavor.
- Brown Sugar: Add 1 tsp brown sugar for a sweeter curry.
- Shrimp Paste: Add up to 1 tsp of shrimp paste for depth!
FAQs
Absolutely! Shrimp, tofu, beef, or even chickpeas all work great in this recipe. Just adjust make sure your protein is fully cooked before adding it to the curry.
You can use any mix you love or have on hand. Broccoli, carrots, bell peppers, zucchini, and snap peas are all delicious. Frozen stir-fry blends also work perfectly—just toss them in straight from the freezer.
That depends on your curry paste. Some green curry pastes are quite mild, while others have a real kick. Start with less, taste, and add more if you want a higher level of heat.
Yes! In fact, the flavors get even better after a few hours or overnight in the fridge. Store in an airtight container and reheat gently on the stove or in the microwave.
Ingredients
- 2 potatoes
- 13.5 oz can coconut milk
- 2 tbsp green curry paste
- 1 cup frozen stir-fry vegetables
- 12.5 oz can chicken
Instructions
- Peel and chop potatoes into 1/2" cubes.
- Add coconut milk and green curry paste to a saucepan. Add chopped potatoes and bring to a boil. Allow curry to boil until potatoes are fork-tender.
- Steam stir-fry vegetables according to package directions. Add vegetables and drained chicken to the curry.
- Simmer curry for 5-10 minutes. Serve warm alone or over rice or noodles.
