Creamy and nutty delicata squash is just one of the healthy ingredients in this pungent and sweet Thai Green Curry Recipe. Delicious and ready in 25 minutes!

Thai Green Curry Recipe

A week without Thai food and I start to go a little batty.  It’s an affliction that has plagued me since I lived in Southeast Asia and has never really abated. Luckily, it’s a manageable problem (if you can really call it a problem at all). I just cook a ton of Thai food! Problem solved. Whether it’s fragrant Pad Kee Mao noodles for lunch – or a fruity, creamy mango sticky rice for dessert, I’m never too far off from preparing a delicious Thai recipe at home. This Thai green curry recipe, loaded with veggies, was the result of a trip to the Farmer’s market in Park Slope last weekend. Aside from my usual produce, I picked up a gorgeous delicata squash. Strangely, a few minutes later, I started craving the pungent and spicy kick only Thai cuisine could deliver. At that point, everything just sort of fell into place!

Not Volcanic, But Spicy

While I love a good red curry, my cravings for green curry run super-deep. No, my heart doesn’t ‘bleed green,’ but I’m a total sucker for the mixture of lemongrass, shallots, shrimp paste, kaffir lime leaves, sweet basil, garlic and fresh green chilis (among other things) that comprise green curry paste. The complex mixture is tamed and complimented by using light coconut milk to create the bulk of the delicious broth. For this veggie loaded Thai green curry recipe, I didn’t make it volcanic. So if you like it slightly spicy, without breathing fire for an hour after dinner, this dish is for you! However you can easily dial up the heat by using sliced Thai chilis in your green curry recipe at home.

Autumn is for Squash

One of my all time favorite fall ingredients is delicata squash. Even though it looks like the quintessential rustic, hearty autumn ingredient on the grocery store shelves, it is both airy and creamy, with an outer skin you can eat after cooking. Loaded with vitamins A and C – and low in fat, delicata squash also lends an unreal light, nutty essence to this Thai green curry. In short, it just plays so nice with the pungent green curry paste and sweet coconut milk. Yasss!

Make it With Veggies, Or Add Meat – Your Choice

Each spicy and creamy bite fulfilled my need for Thai flavors, while still keeping it mega healthy. Even though I only used veggies in this Thai green curry, you can add any protein you’d like in your home-kitchen. Chicken, shrimp, tofu or beef work really well. And one of these days soon, I’d like to try making this green curry recipe with seitan as a heartier element. It worked so well in this seitan and vegetable stir fry recipe a couple of months ago, that it’s totally worth a shot! I’ll let you know how it turns out! What about you? Are there flavors that you just can’t live without? I’d love to hear about them in the comments!

Other simple, delicious international curry recipes:

• Jamaican Chicken Curry
• Thai Vegetable Curry Noodles
• Japanese Curry カレ-ライス
• Red Coconut Curry Soup
• Ground Beef Curry (Kheema)

Did you like this Thai Green Curry Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Thai Green Curry Recipe

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• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 people 1x
• Category: Main
• Method: Stove top
• Cuisine: Thai

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Description

Creamy and nutty delicata squash is just one of the healthy ingredients in this pungent, spicy and sweet Thai Green Curry Recipe. Delicious and ready in 25 minutes!

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Ingredients

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• 1 tablespoon certified organic canola oil
• 2 cloves garlic (minced)
• 2 tablespoons green curry paste
• 1 medium onion (finely chopped)
• 14 ounces can light coconut milk (or regular coconut milk)
• 1 cup low sodium vegetable broth
• 1 small delicata squash – about 3/4 pound to 1 pound – cut in half lengthwise, seeds scraped out – and sliced into 1/2-inch thick half moons (keep a few slices on the side – about 6 to 8 slices – if you’d like to pan fry them and use them as toppings before serving. Read the Note at the end of the recipe for more information on how to).)
• 1 zucchini (chopped into bite size pieces)
• 1 cup snow peas (strings removed)
• 6 baby corn (chopped bite size)
• 1–2 fresh chilis (or Thai chilies if you prefer more heat)
• 2 tablespoons fish sauce
• 2 teaspoons granulated sugar
• 15–20 basil leaves
• 1/4 cup fresh cilantro leaves

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Instructions

1. In a pan over medium high heat, add oil, garlic and onion and cook for 1 minute.
2. Add curry paste, stir and cook for 30 seconds.
3. Add coconut milk and bring to a boil.
4. Add chicken stock and bring to a boil.
5. Add vegetables (squash, zucchini, snow peas, baby corn, chilies), fish sauce and sugar, and stir. Lower heat to a simmer and cook for 15-20 minutes, until vegetables are tender.
6. Tear basil leaves using your fingers and add to the curry right before serving.
7. Top with cilantro leaves.

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Notes

This Thai Green Curry Recipe is:
Very high in vitamin C
High in manganese
No cholesterol

You can keep a few slices of acorn squash on the side and quickly pan fry them with a little olive oil on each side for about 3 minutes, until golden brown. Season with salt and pepper and use them as topping for the curry before serving. This will add more texture and a smoky element to the Thai green curry recipe.

Nutrition

• Serving Size:
• Calories: 150
• Sugar: 5.8 g
• Sodium: 966.1 mg
• Fat: 8.4 g
• Saturated Fat: 3.6 g
• Carbohydrates: 14.3 g
• Fiber: 2.2 g
• Protein: 1.5 g
• Cholesterol: 0 mg

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