Just as there are no standard recipes for curry paste and every family in Thailand has its own recipe, so it is with the curry itself. So don’t be guided too much by the recipe and dare to vary.
For example, replace the snow peas and beans with sugar snaps or green peas. If you prefer a vegetarian recipe, replace the chicken thigh fillet with jackfruit or tofu.
The snow peas and green beans are stewed in the curry, so they do not remain as green. If you want to keep it more green and crispier, blanch the vegetables beforehand.
If you are not a fan of coconut milk, replace it with cooking cream or vegetable broth.
What does Thai green curry taste like?
For this recipe we made the green curry paste ourselves. Thai green curry paste is generally considered the spiciest of the three known curry pastes: red, yellow and green.
That’s because the spicy green peppers are used. Of course you can adjust the amount of peppers to your own level of spiciness or replace the green peppers with jalapeno pepper.
Despite the spiciness, it is also a very refreshing curry due to the use of a lot of fresh coriander, Thai basil and lime juice.
Check out our other Thai curries ass well:
Thai green curry with chicken and vegetables
- 200 gr soba noodles
- 2 tbsp green curry paste recipe
- 250 gr chicken thighs
- 1 bok choy
- 200 gr green beans
- 200 gr snow peas
- 15 cl coconut milk
- 15 cl vegetable stock strong
- ½ lime juice and zest
- 4 tbsp fried onions
- splash sunflower oil
- Wash the bok choy and cut the white stems into pieces. Coarsely tear the green leaf.
- Clean the snow peas and green beans.
- Cut the chicken thighs into pieces.
- Heat a dash of sunflower oil in a frying pan and fry the chicken thighs on high heat. Add the green curry paste and let it fry for a while.
- Deglaze the pan with the stock and coconut milk and add the beans and snow peas.
- Simmer gently for about 10 minutes and then add the bok choy stems. Let it stew for a few more minutes.
- Meanwhile, bring water to a boil in a large pan and cook the soba noodles according to the instructions on the package. Drain them well.
- Add the bok choy leaf to the curry and refresh with lime juice and lime zest and season with a pinch of salt and a little curry paste if desired.
- Place the noodles in deep plates and add the rich filled curry on top of them.
- Finally, sprinkle the fried onions on top.