Tag Archives: Green curry

Abundantly Green Coconut Curry Slurry

Abundantly Green Coconut Curry Slurry

  • Servings: 2
  • Difficulty: easy
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Abundantly Green Coconut Curry Slurry
Sometimes I feel like just jamming a bunch of vegetables down to make up for poor food choices. Jill was gone this evening so I decided curry. Over the weekend we went with some friends to a place called FT 33. It’s touted as one of the hottest restaurants in Dallas given its attention to local and farm to table. It’s one of those places that sits on the edge of snobby but worth the occasional splurge. Jill and I ordered their charcuterie board that had many smoked and aged meats along with pickled beets, green beans etc.. If you ignore the snob and admire the craft you can tell they put a ton of effort in that little bit of food.

I ordered chicken thighs in this coconut milk green sauce. It was super complex. I kept an eye on the kitchen and could see them pulling out all sorts of containers that each required countless hours to achieve a specific taste. A true recipe of thoughtful constructed flavors and textures. For that I give them huge kudos but the price for that level of effort can be steep for most of us.

All that to say, the sauce stuck in my head. I could see it was a blend of a coconut sauce and some green oils. So tonight in honor of that sauce I decided to use coconut milk, green curry and a ton of vegetables. Not nearly as complicated as FT33 but given the time I spent this dish was perfection. I will attempt to remember how I constructed it. Ive said it before but if you haven’t had green curry please try it. It’s just so darn delicious.

1 chicken breast diced
4 green onions
1 bunch of spinach
handful of basil
1 bunch of cilantro
2 garlic cloves
1 jalapeno
1 green pepper diced
3 tbs of green curry paste
1 can of coconut milk
1 tbs of cumin
1 tbs of Kosher salt

1. I took the basil, cilantro, garlic and coconut milk in a blender and blended it smoothly. IMG_0335

2. I took a pan on medium low heat and added the mixture to it. I cut up the chicken, the peppers, onions and zucchini and added them to the pot. I also added the cumin an salt. I let that simmer for about 20 minutes.

3. Right before serving I added the spinach and cilantro. Soooooo good sooooo easy soooo green.

Thai Chicken Noodle Soup

Thai Chicken Noodle Soup

  • Servings: 4-6
  • Difficulty: easy
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Thai Chicken Noodle Soup
The pairing of coconut milk and green curry are magical. Smooth, creamy, sweet but spicy. If you are curry resistant in any way, wade into it with a dish like this. It’s totally unique from the red and yellow curries due to it is the only one that uses fresh chilies vs dried ones. There hints of lemongrass, lime and , of course, green chilies. It’s known as the “sweet curry” despite the fact it has some heat.

This soup has all of the love and care you get from a traditional chicken noodle soup but this one is injected with this wonderfully interesting flavor. I adapted this from three different recipes. You can search for Chicken Coconut Soup or “Tom Kha Gai” and find recipes. The base is common consisting of chicken stock, chicken, coconut milk, lime juice and green curry. I sometimes add rice noodles and sometimes omit them. I also like adding fresh red peppers, cilantro, fresh jalapenos and mushrooms. I find the mushroom gives it an earthiness. You can add other things like green onion, broccoli, water chestnuts, carrots, tofu etc..

When you make this think about how you like your veggies soft or crunchy and project out your serving time accordingly. You can simmer the base (liquids) and chicken and then add your extra veggies and noodles right before serving if you prefer fresh. It’s subtle but will make your eyes sweat at the same time. Happy slurpping
2 chicken breasts (thighs work as well)
1 small onion sliced thinly
1-2 red peppers (sliced and seeded)
1 tbs minced ginger
3 cloves of garlic
oyster mushrooms sliced thinly
1 jalapeno (sliced thinly)
1 small lime juiced and zested a little
1 tbs of coconut oil
2 cartons of chicken stock (64 oz)
1 can of coconut milk (15 oz)
2-3 tbs of green curry
1-3 tsp of fish sauce (add and taste add etc..)
Rice noodles according to your preferred noodle ratio. Ran out so I used Ramen.


1. Large pot on medium low heat. Add onions and coconut oil and stir until they start to turn brown.

2. Add garlic, ginger and green curry paste and stir for a minute or so.

3. Add all liquids and bring to a boil and turn down to a simmer. Add your chicken and cook it through.

4. Prior to serving I throw my peppers, mushrooms and noodles at the end to soften them a little but they will continue to cook in the bowl too. Top with Cilantro, Jalapeno and/or Sriracha.

Thai Green Curry with Chicken and Summer Vegetables

Thai Green Curry with Chicken and Summer Vegetables

  • Servings: 6
  • Difficulty: easy
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Thai Green Curry with Chicken and Summer Vegetables

I love green curry coconut milk recipes. It was love at first taste similar to Tikka Masala. The smoothness paired with the heat and flavor of the green curry are magical in this guys opinion.

The lady who cuts my hair is Thai. Her mom owned a restaurant which now her sister runs. I was talking to her the other day and we got to talking about her mom, cooking, meals etc.. When I asked her what was her Mom’s “go to” dish that you love the most? “Green curry” replied. So naturally it made me put it on the menu for this week.

As we close out summer and enjoy the season’s vegetables, I decide to incorporate some of them into this curry.

1 jar of Green Curry Paste (used store bought)
1 lbs Chicken Thighs and Breasts (chopped into bite sized pieces)
Red Bell Pepper
Zucchini diced
4 ounces of shitake mushrooms
2 ears of corn (cooked and kernels removed)
Fresh Basil and Lemon Verbena
2 cans of Coconut milk (add more if you need more liquid or water)
Dash of Fish Sauce
1tbs Sriracha
Juice of a lime
Brown or Jasmine rice

Stir in 2 tbs of Green Curry Paste in a medium heated pot to heat it up. Then add coconut milk, stir and combine. Add chicken pieces and cook for about 15mins. Then add red peppers, fish sauce and Sriracha and stir for about 15 mins. Taste and add more green curry paste if you need it. Then add the rest of the veggies and based upon how firm you like it them stir and for another 5-15mins. Turn off heat and stir in basil and verbena and let it cool to serve over rice.