30-Minute Thai Green Curry
A simple, veggie-heavy weeknight meal made with green curry paste, coconut milk, butternut squash, and broccoli (or whatever veggies you love!).
Ingredients
Rice
- 1 cup jasmine rice
- 1 1/4 cup water
- 1 Tablespoon virgin coconut oil
- 1 teaspoon salt
- optional: zest from 1 lime stirred in when rice finishes cooking
Curry
- 1 Tablespoon virgin coconut oil
- 1 small butternut squash peeled and cut into 1-inch cubes (about 4 cups, total)*
- 1/2 a small yellow onion thinly sliced
- 1/2 teaspoon each salt and black pepper
- 1 large bunch of broccoli cut into bite-sized florets
- 4-6 Tablespoons Thai Green Curry Paste**
- 2 15- ounce cans full-fat coconut milk
- 1/2 cup fresh cilantro roughly chopped
Instructions
- 1. Put all rice ingredients into a small pot and bring to a boil. Once boiling, reduce to simmer, cover, and cook for 15 minutes. After 15 minutes, turn off the heat and let sit with the lid on for another 5 minutes before serving.
- 2. While rice cooks, chop the veggies and heat a large skillet over medium heat.
- 3. Add coconut oil, butternut squash, onion, and salt and pepper to the skillet. Cook for 10 minutes, stirring occasionally, until the butternut and onions are starting to caramelize. Then, turn the heat to high and add coconut milk and 4 Tablespoons curry paste, and let boil for 5 minutes.
- 4. Finally, add the broccoli and cook for 3-5 more minutes, or until broccoli and butternut are tender. Taste and add more curry paste, 1 Tablespoon at a time, as needed, for a more strong/spicy flavor.
- 5. Turn off the heat and add cilantro. If desired, add lime zest to the rice, then scoop rice into bowls and top with plenty of veggies and curry sauce.
- 6. Leftovers keep well in the fridge for up to 5 days, and can be reheated in the microwave or on the stove with a splash of water (or more coconut milk) to keep from drying out.
Notes
*Any squash or pumpkin of choice can be used in place of the butternut, as can be sweet potatoes or white potatoes. If using another vegetable like peppers, mushrooms, green beans, or peas, reduce cooking time by at least 5 minutes.
**Depending on the heat of your curry paste, you may want to use more or less. I used Thai Kitchen Brand, which has plenty of flavor, but is mild in heat. For us, 6 Tablespoons was perfectly flavorful, but not too spicy. If using another brand, I recommend starting with less curry paste, and tasting/adjusting as you go, otherwise you might end up with a curry that's too spicy for your tastebuds!
Feel free to add any protein of choice like chickpeas, tofu, chicken, etc to this dish. Sometimes we do, sometimes we don't!
This recipe yields enough to feed 3-4 people, depending on how hungry you are and what veggies/protein you use.
**Depending on the heat of your curry paste, you may want to use more or less. I used Thai Kitchen Brand, which has plenty of flavor, but is mild in heat. For us, 6 Tablespoons was perfectly flavorful, but not too spicy. If using another brand, I recommend starting with less curry paste, and tasting/adjusting as you go, otherwise you might end up with a curry that's too spicy for your tastebuds!
Feel free to add any protein of choice like chickpeas, tofu, chicken, etc to this dish. Sometimes we do, sometimes we don't!
This recipe yields enough to feed 3-4 people, depending on how hungry you are and what veggies/protein you use.