Go Back Email Link
–+ servings

Choose-Your-Own-Adventure Thai Coconut Curry

This recipe delivers a quick and easy Thai coconut curry foundation broth that you can style as you like. I recommend a delicate piece of cod with carrots or chickpeas and sweet potatoes, but there is no reason you couldn't use chicken, salmon, tofu or tempeh in this dish. Mix up the vegetables to your liking.
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Thai
Keyword: cilantro, coconut milk, curry, ginger
Servings: 2 servings
Calories: 645kcal

Ingredients

  • 2 tsp coconut oil
  • 2 green onions including the whites, sliced and divided
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated or minced
  • 1/2 serrano pepper, thinly sliced
  • 1.5 tbsp Thai green curry paste
  • 2/3 cup chicken broth or stock
  • 1 can coconut milk, regular or light
  • 2 tsp lime zest plus 1/4 of the lime
  • 1/2 green bell pepper, sliced into bite sized strips
  • 2 cups cooked basmati rice
  • 1/2 cup fresh cilantro, chopped
  • salt

Choose Your Own Adventure - Cod and Carrot Thai Coconut Curry

  • 16 oz cod, rinsed, seasoned with salt and pepper
  • 2 medium carrots, sliced into thin coins

Choose Your Own Adventure Chickpea and Sweet Potato Thai Coconut Curry

  • 1 can chickpeas, rinsed and drained
  • 1/2 large sweet potato, peeled and cut into bite sized pieces
  • 1/2 head broccolini, cut into bite sized pieces

Instructions

  • Prep all of your ingredients and arrange on a cutting board near the stove. Heat a medium skillet over medium heat for about 3 minutes. Add coconut oil and allow to melt fully.
  • Add the sliced white portion of the green onions to the pan along with the minced garlic, ginger and thinly sliced serrano pepper. Saute gently for about a minute to release fragrance. Add 1 tbsp of Tahi green curry paste and mix in for another 30 seconds.
  • Add 1/2 cup of chicken broth or stock and the entire can of coconut milk. Stir gently to combine. Add 1-2 tsp of lime zest. Allow the mixture to come to a gentle simmer, about 4 minutes. Taste and adjust ginger and lime zest to amp up flavor. Salt to taste.
  • For Cod and Carrot Thai Coconut Curry:
    Rinse cod, pat dry and season with salt and pepper. Once your curry broth is simmering, nestle the fish into the pan so that it is mostly submerged. Add the green bell pepper and carrots. Cover the pan and allow to simmer for 6 minutes. Test the fish and carrots for doneness. Divide cooked basmati rice between two dishes and top each with your curry. Garnish with chopped cilantro, squeeze the fresh lime juice on top and serve.
  • For Chickpea and Sweet Potato Curry:
    Once your broth is simmering, add an entire can of rinsed and drained chickpeas, the green bell pepper, broccolini and your sweet potato chunks. Cover and allow to simmer for 6-8 minutes. Test the sweet potatoes for doneness. Divide cooked basmati rice between two dishes and top each with your curry. Garnish with chopped cilantro, squeeze the fresh lime juice on top and serve.

Notes

NOTE: Nutrition facts shown for this recipe (and the picture above) are for the Cod and Carrot version.

Nutrition

Calories: 645kcal | Carbohydrates: 62g | Protein: 47g | Fat: 20g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 99mg | Sodium: 621mg | Potassium: 1330mg | Fiber: 4g | Sugar: 5g | Vitamin A: 12435IU | Vitamin C: 36mg | Calcium: 111mg | Iron: 2mg
Tried this recipe?Let us know how it was!