Thai cuisine is one of my favourites and I always find myself craving the curries. When I used to make Thai curries at home, I would end up using the pre made store-bought sauces which although tasted good, sometimes had too much sugar (which I avoid, if you’ve been reading my posts). Eating out or ordering at a Thai restaurant also wasn’t much better of an option because their curries tend to be very sweet as well, and of course being the nutrition nerd that I am, I try to choose the healthier alternative and cook at home. So what’s a girl to do?
Make the curry from scratch, of course!
The fact that it takes not more than half an hour is a HUGE plus too. The sauce itself takes only minutes in the blender. I’ve used this sauce for both vegetarian and chicken curries.
Let’s get started!
For the sauce:
- 1Lime (juiced and zested)
- 3Green Chili Pepper (seeds removed)
- 1 tbspGinger (fresh, grated)
- 1/2 cupCilantro (roughly chopped)
- 1/2 cupBasil Leaves (roughly chopped)
- 1 tspCumin
- 1 tspFish Sauce
- 1 tbspCoconut Oil (melted)
To create the sauce, add the lime juice, lime zest, chili peppers, ginger, cilantro, basil, cumin, fish sauce and coconut oil into a blender or food processor. Blend until fully combined and thick.
Now if you want to make Thai Green curry chicken using this sauce, here’s what you’d do.
- 454 gramsChicken Breast (cut into cubes)
- 1 1/4 cupsOrganic Coconut Milk (full fat, canned)
- 1Yellow Bell Pepper (sliced)
Add the green curry sauce to a pan over medium heat along with the chicken and cook for 3 to 4 minutes. Add the coconut milk and bell pepper, reduce the heat to medium-low and simmer for 15 minutes. Remove, serve and enjoy!
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