Thai Green Curry

If you’re looking for a flavorful and healthy dinner option this summer, look no further than Thai Green Curry. This dish is packed with vegetables and protein, and simmered in a delicious green curry sauce made with lemongrass, ginger, and chili. Not only is it bursting with flavor, but it’s also a great way to use up any veggies you have on hand. Let’s dive into why Thai Green Curry is the perfect healthy summer dinner recipe, how to make it, and more.

Thai Green Curry best for healthy summer dinner recipes asian

Why Thai Green Curry is the best for healthy summer dinner recipes Asian?

Thai Green Curry is packed with nutritious ingredients like vegetables and protein, which makes it an excellent choice for a healthy summer dinner. The vegetables in this curry are not only flavorful, but they’re also packed with essential vitamins and minerals.

The green curry sauce is made with coconut milk, which provides healthy fats and adds a creamy texture to the dish. Additionally, lemongrass and ginger have anti-inflammatory properties and are beneficial for digestion, making this dish a great option for those with digestive issues.

How to Make Thai Green Curry?


  • 1 can of coconut milk
  • 1 tbsp green curry paste
  • 1 tbsp oil
  • 1 lb chicken or shrimp
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 1 cup of snow peas
  • 2 cloves of garlic, minced
  • 1 tsp grated ginger
  • 1 stalk of lemongrass
  • 1-2 tbsp fish sauce
  • 1-2 tsp sugar
  • Fresh basil or cilantro for garnish


  1. In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat.
  2. Add 2 cloves of minced garlic and 1 teaspoon of grated ginger to the pan, and sauté for 1-2 minutes until fragrant.
  3. Add 1 tablespoon of green curry paste to the pan and cook for an additional minute. You can find green curry paste in the international section of most grocery stores, or at Asian markets.
  4. Add 1 pound of chicken or shrimp to the pan and cook until no longer pink. You can also use beef, pork, tofu, or another protein of your choice.
  5. Add 1 sliced red bell pepper, 1 sliced zucchini, and 1 cup of snow peas to the pan, and cook for 3-4 minutes until the vegetables start to soften.
  6. Pour in 1 can of coconut milk and stir to combine. You can use full-fat or light coconut milk, depending on your preference.
  7. Bruise 1 stalk of lemongrass by hitting it with a meat mallet or rolling pin to release its flavor, and add it to the curry.
  8. Season the curry with 1-2 tablespoons of fish sauce and 1-2 teaspoons of sugar to taste. Fish sauce is a common ingredient in Thai cuisine and can be found in the international section of most grocery stores or at Asian markets. If you’re vegetarian or vegan, you can use soy sauce or tamari instead of fish sauce.
  9. Simmer the curry for 5-10 minutes until the vegetables are cooked through and the sauce has thickened slightly. You can adjust the consistency of the sauce by adding more coconut milk or water if needed.
  10. Garnish the curry with fresh basil or cilantro and serve with rice. Enjoy!

Helpful Tips

  • If you prefer a spicier curry, add more green curry paste or chili flakes.
  • Lemongrass can be difficult to find in some grocery stores. If you can’t find it, you can omit it from the recipe.
  • Be sure to bruise the lemongrass stalk before adding it to the curry. This helps to release the flavor.
  • You can use any protein of your choice, such as tofu, beef, or pork.
  • To make this dish vegan, simply omit the fish sauce and substitute it with soy sauce or tamari.


Can I freeze Thai Green Curry?

Yes, you can freeze Thai Green Curry. Allow the curry to cool completely before transferring it to an airtight container. It will keep in the freezer for up to 3 months. When you’re ready to eat it, simply thaw it in the refrigerator overnight and reheat it on the stovetop.

How do I store Thai Green Curry?

Thai Green Curry can be stored in the refrigerator for up to 3-4 days. Store it in an airtight container and reheat it on the stovetop or in the microwave.

Can I make this curry vegetarian or vegan?

Yes, you can easily make this curry vegetarian or vegan by using tofu or another plant-based protein instead of chicken or shrimp, and using soy sauce or tamari instead of fish sauce. You can also add more vegetables, such as eggplant or mushrooms, to make the dish more filling.

Can I use different types of curry paste?

Yes, you can use red or yellow curry paste instead of green if you prefer. However, the flavor profile will be different and may not taste as authentic.

How spicy is this curry?

The level of spiciness can vary depending on the brand of curry paste you use. Green curry paste is typically medium-spicy, but you can adjust the heat level by using more or less paste, or by adding fresh chili peppers.

What can I serve with this curry?

Thai Green Curry is traditionally served with steamed white rice, but you can also serve it with noodles or quinoa for a healthier option. You can also add a side of stir-fried vegetables or a refreshing cucumber salad to balance out the flavors.

Nutritional Information

Thai Green Curry is a healthy and nutritious dish. Here’s a breakdown of the nutritional information:

  • Calories: 420
  • Fat: 26g
  • Saturated Fat: 19g
  • Cholesterol: 85mg
  • Sodium: 790mg
  • Carbohydrates: 17g
  • Fiber: 4g
  • Sugar: 6g
  • Protein: 30g

Keep in mind that the nutritional information may vary depending on the type and amount of protein and vegetables used in the recipe.

Thai Green Curry is a delicious and healthy dinner option that’s perfect for summer. With its flavorful green curry sauce and fresh vegetables, it’s a great way to get a nutritious meal on the table in no time. Whether you’re a meat-eater or vegetarian, this recipe can be adapted to suit your dietary needs. Give it a try and enjoy the flavors of Thailand in your own kitchen!