Thai Green Curry
We finally decided to make Thai Green Curry. Our whole journey is to make it cheaper on ourselves for date nights. We still go out for drinks and dinner from time to time, but we cut down the amount of times we go out for food. We were dropping at least 150$ a week on date nights and that adds up. Some of our most favorite spots to eat are Thai restaurants, so this was a chance to flex our cooking skills. We have another recipe for a delicious Pad Thai that you can check out.
Since we already had the pad thai, we decided to take a shot our second most favorite dish. The thing I find really intriguing about cooking this is you’re adding coconut milk in with the sauce and letting that simmer a bit. Once you let the sauce and the milk simmer, it creates a delicious flavor. It takes something that was spicy and flavorful and dulls it down just enough so that you still get the heat and the flavors, it just tones them down.
I love ordering Thai Green Curry in restaurants, and this was just as good as ordering it out! Be warned though, cooking this in the kitchen will make your entire house smell delicious. We have been loving this wok to make this dish in. Make sure to get one with the second handle, it comes in handy! Also, if you add too many jalapeños it will wake your sinuses up. Another trick we found was to boil the chicken first along with the vegetables before you put them in and start cooking them with the sauce. That way you get clean flavors from the sauce!
Val and I hope you enjoy this recipe as much as we did eating and making it. We really did enjoy coming up with this recipe. Without further ado, here is the recipe for our Thai Green Curry!
From our kitchen to yours, cheers!
Thai Green Curry
Recipe details
- 2 Servings
- Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
Comments
Share your thoughts, or ask a question!
A cup of sugar? That can’t be right.
When do you add the other half of the curry sauce?