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On a private beach in Thailand, a green curry simmered in a pot over an open fire. It was served as part of an incredible lunch spread on an epic day of boating through the Ao Phang Nga National Park. It was served over rice but I decided to try it with Udon noodles and loved it. Either way, it is a rich and lovely flavored curry.

Thai Green Curry

Thai Green Curry
Cuisine: Thai
Serves: 4 small / 2 entree
  • 2 tablespoons olive or coconut oil
  • 3-4 tablespoons green curry paste
  • 2 small green Thai chilies, or substitute 1 jalapeno pepper, diced small (remove seeds)
  • 1 cup onion, chopped roughly
  • 2 tablespoons freshly minced garlic
  • 2 teaspoons ginger, minced or grated
  • 1 whole stalk fresh lemon grass
  • 1 large carrot, sliced into rounds
  • 1 bunch asparagus
  • 4 or 5 shitake mushrooms, sliced
  • 1 can coconut milk
  • 1 can water
  • 2 kaffir lime leaves or 1 tsp. grated lime zest
  • 1 package udon noodles
  • 1 cup bean sprouts, washed
  • 2 radishes, washed and thinly sliced
  • 1 or 2 scallions sliced
  • Lime slices
  • ½ teaspoon ground white pepper
  • ½ teaspoon salt
  1. Place a large pot over medium-high heat. Add oil and warm until hot but not smoking.
  2. Add 3 tablespoons of curry paste, chilies, onion, garlic, and ginger.
  3. Stir and sauté until fragrant, about 2-3 minutes.
  4. Add the can of coconut milk and water.
  5. Bring curry to a boil and reduce to a simmer.
  6. Add the carrots, mushrooms, lime zest or lime leaf, lemon grass, salt and pepper.
  7. Cover and allow to simmer for 15-20 minutes, stirring occasionally.
  8. Add the asparagus for the last few minutes, as it will cook quickly. You can also cook the asparagus in the noodle water for a few minutes, then remove it and add it to the bowls on top of the noodles as I did in the photos.
  9. While the curry is simmering, bring a medium pot of water to a boil.
  10. Place noodles into boiling water and cook for 8-10 minutes until noodles are tender but firm. Drain and rinse under cold water and set aside.
  11. Remove the lemon grass and lime leaves from the curry.
  12. Season with salt and pepper to taste.
  13. You can also add another tablespoon of green curry if you’d like the taste a little stronger.
  14. Divide the curry and noodles into 2- 4 bowls.
  15. Garnish with sliced radishes, bean sprouts, scallions, fresh basil, cilantro and a slice of lime.
This curry is most often served with white rice in Thailand. If you prefer rice, try a fragrant Jasmine or Basmati rice.

To read more about our trip to Thailand click here.



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