18 Spicy Green Curry Recipes Delicious

Mmm, can you smell that? The aromatic blend of spicy, creamy, and utterly delicious green curry is calling your name! Whether you’re a seasoned pro or just starting to explore the vibrant world of Thai cuisine, our roundup of 18 Spicy Green Curry Recipes is sure to inspire your next kitchen adventure. From quick weeknight dinners to impressive weekend feasts, these dishes promise to deliver bold flavors and comforting warmth. Let’s dive in!

Thai Green Curry with Chicken

Buckle up, flavor adventurers! We’re diving fork-first into a bowl of Thai Green Curry with Chicken that’s so vibrant, it’ll make your taste buds do the cha-cha. This dish is a creamy, spicy, coconutty dream that’s easier to whip up than convincing your cat to take a bath.

Ingredients

• 1 lb chicken breast, sliced thin (thighs work too for extra juiciness)
• 1 can (13.5 oz) coconut milk (shake it like a polaroid picture before opening)
• 2-3 tbsp green curry paste (brands vary in heat, so start with less)
• 1 cup chicken broth (low-sodium to keep control of the salt)
• 1 tbsp fish sauce (or soy sauce for a vegetarian twist)
• 1 tbsp brown sugar (because life’s too short for unsweetened curry)
• 1 red bell pepper, sliced (for a pop of color and crunch)
• 1 cup bamboo shoots, drained (they’re the unsung heroes of texture)
• 1/2 cup Thai basil leaves (regular basil in a pinch, but the flavor’s not the same)
• 2 tbsp vegetable oil (or any neutral oil)
• Jasmine rice, for serving (because what’s curry without its fluffy sidekick?)

Instructions

1. Heat the oil in a large pan over medium-high heat until it shimmers like a mirage in the desert.
2. Add the chicken and cook until no pink remains, about 5-7 minutes. Tip: Don’t crowd the pan, or you’ll steam instead of sear.
3. Push the chicken to one side and add the curry paste to the other. Fry it for 1 minute until fragrant—this wakes up the flavors.
4. Pour in the coconut milk and chicken broth, stirring to dissolve the paste into a smooth, luxurious sauce.
5. Add the fish sauce and brown sugar, stirring until the sugar dissolves. Taste and adjust the seasoning if needed. Tip: Balancing sweet, salty, and spicy is key here.
6. Toss in the bell pepper and bamboo shoots, simmering for 5 minutes until the veggies are just tender but still have a bite.
7. Stir in the Thai basil leaves just before turning off the heat—they’ll wilt beautifully in the residual warmth. Tip: Adding them too early turns them black and sad.

Just like that, you’ve got a curry that’s creamy with a kick, packed with textures from crunchy veggies to tender chicken. Serve it over jasmine rice, or for a fun twist, ladle it into hollowed-out pineapples and pretend you’re on a tropical vacation.

Vegetable Green Curry with Tofu

Picture this: a vibrant, aromatic bowl of Vegetable Green Curry with Tofu that’s so flavorful, it’ll make your taste buds do a happy dance. Perfect for those days when you’re craving something hearty yet healthy, this dish is a riot of colors and flavors that come together in a symphony of deliciousness.

Ingredients

• 1 tbsp coconut oil (or any neutral oil)
• 1 block (14 oz) firm tofu, pressed and cubed
• 1 cup green curry paste (adjust to taste)
• 1 can (13.5 oz) coconut milk
• 2 cups mixed vegetables (bell peppers, zucchini, and carrots recommended)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp brown sugar
• 1/2 cup fresh basil leaves
• 1 cup jasmine rice, cooked

Instructions

1. Heat coconut oil in a large pan over medium heat until shimmering.
2. Add tofu cubes and cook until golden brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in green curry paste and cook for 1 minute until fragrant.
4. Pour in coconut milk, stirring to combine with the curry paste.
5. Add mixed vegetables, soy sauce, and brown sugar. Simmer for 10 minutes, or until vegetables are tender but still crisp. Tip: Stir occasionally to prevent sticking.
6. Remove from heat and fold in fresh basil leaves. Tip: Tearing the basil releases more flavor.
7. Serve hot over a bed of jasmine rice.

Silky tofu and crisp-tender veggies swim in a creamy, spicy-sweet coconut broth that’s downright addictive. Try serving it in a hollowed-out pineapple for a fun, tropical twist that’ll impress your dinner guests.

Green Curry Shrimp with Coconut Milk

Kickstart your culinary adventure with this lip-smacking Green Curry Shrimp with Coconut Milk that’s guaranteed to transport your taste buds straight to flavor town—no passport required!

Ingredients

• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 1 can (13.5 oz) coconut milk (shake well before opening)
• 2 tbsp green curry paste (adjust to spice preference)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 red bell pepper, sliced (for a sweet crunch)
• 1 cup bamboo shoots, drained (adds a nice texture)
• 1 tbsp fish sauce (for that umami punch)
• 1 tsp sugar (balances the flavors)
• 1/2 cup fresh basil leaves (Thai basil if you can find it)
• 2 cups cooked jasmine rice (for serving)

Instructions

1. Heat the vegetable oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the green curry paste to the skillet and stir-fry for 30 seconds until fragrant, releasing all those aromatic flavors.
3. Pour in the coconut milk, stirring to combine with the curry paste, and bring to a gentle simmer.
4. Add the red bell pepper and bamboo shoots to the skillet, cooking for 3 minutes until slightly softened.
5. Tip: Keep the heat at medium to prevent the coconut milk from separating.
6. Stir in the shrimp, fish sauce, and sugar, cooking for 4-5 minutes until the shrimp are pink and opaque.
7. Tip: Don’t overcrowd the skillet to ensure even cooking of the shrimp.
8. Remove from heat and fold in the fresh basil leaves until just wilted.
9. Tip: Adding basil off the heat preserves its vibrant color and flavor.
10. Serve immediately over warm jasmine rice.

Bursting with creamy coconut milk, spicy curry, and succulent shrimp, this dish is a symphony of textures and flavors. Try serving it in a hollowed-out pineapple for an Instagram-worthy presentation that’ll have your followers drooling!

Beef Green Curry with Bamboo Shoots

Oh boy, are you in for a treat with this Beef Green Curry that’s about to rock your taste buds harder than a bamboo shoot in a monsoon! It’s creamy, it’s spicy, and it’s packed with flavors that’ll make you forget all about that takeout menu.

Ingredients

• 1 lb beef sirloin, thinly sliced (freeze for 30 mins for easier slicing)
• 2 cups coconut milk (shake the can well before opening)
• 3 tbsp green curry paste (or more if you like it fiery)
• 1 cup bamboo shoots, drained and rinsed (look for the pre-sliced kind to save time)
• 1 tbsp fish sauce (adjust to taste, but don’t skip it!)
• 1 tbsp palm sugar (brown sugar works in a pinch)
• 1 cup Thai basil leaves (regular basil will do, but Thai is better)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 red bell pepper, sliced (for a pop of color and crunch)

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the green curry paste and stir for 1 minute until fragrant. Tip: Don’t let it burn, or you’ll be crying more than when you chop onions.
3. Pour in half the coconut milk and bring to a gentle simmer, stirring constantly for 3 minutes to meld the flavors.
4. Add the beef slices and cook until they’re just no longer pink, about 5 minutes. Tip: Overcooking now will turn your beef into shoe leather.
5. Stir in the remaining coconut milk, bamboo shoots, fish sauce, and palm sugar. Simmer for 10 minutes. Tip: Taste and adjust seasoning here—more fish sauce for saltiness, more sugar for sweetness.
6. Add the red bell pepper and Thai basil, cooking for another 2 minutes until the peppers are slightly tender but still crisp.

Who knew something so delicious could come together in less time than it takes to binge-watch your favorite show? The beef is melt-in-your-mouth tender, the curry is luxuriously creamy, and those bamboo shoots add a delightful crunch. Serve it over steamed jasmine rice or go wild and ladle it over crispy rice cakes for an extra textural adventure.

Green Curry Fish with Eggplant

Oh, the joys of diving into a bowl of something spicy, creamy, and utterly comforting! Our Green Curry Fish with Eggplant is like a hug from the inside, with just the right kick to wake up your taste buds and a creaminess that’ll have you swooning.

Ingredients

• 1 lb white fish fillets, cut into chunks (cod or tilapia works wonders)
• 2 cups eggplant, cubed (no need to peel, the skin adds texture)
• 1 can (13.5 oz) coconut milk (shake it well before opening for that perfect creaminess)
• 2 tbsp green curry paste (adjust to taste, but don’t be shy)
• 1 tbsp fish sauce (or soy sauce for a vegetarian twist)
• 1 tbsp brown sugar (because balance is key)
• 1 cup chicken or vegetable broth (water works in a pinch, but broth adds depth)
• 1 tbsp vegetable oil (or any neutral oil)
• Fresh basil leaves for garnish (because we eat with our eyes first)

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 2 minutes. This is your flavor foundation.
2. Add the green curry paste and stir for 1 minute until fragrant. It should smell like your kitchen is in Thailand.
3. Pour in the coconut milk, broth, fish sauce, and brown sugar. Stir to combine and bring to a gentle simmer, about 3 minutes.
4. Add the eggplant cubes and simmer for 5 minutes, stirring occasionally. They should start to soften but still hold their shape.
5. Gently add the fish chunks to the pot, ensuring they’re submerged in the liquid. Simmer for another 5 minutes. The fish is done when it flakes easily with a fork.
6. Remove from heat and stir in a handful of fresh basil leaves. They’ll wilt slightly from the residual heat, releasing their aroma.

Perfectly tender fish, silky eggplant, and a sauce that’s a riot of flavors—this dish is a masterpiece of texture and taste. Serve it over steamed jasmine rice or with a side of crusty bread to soak up every last drop of that glorious curry.

Green Curry Pork with Thai Basil

Dive into a bowl of this Green Curry Pork with Thai Basil, where every spoonful is a vibrant dance of flavors that’ll make your taste buds do the cha-cha. Perfect for those nights when you’re craving something exotic but your couch is too comfy to leave for a restaurant.

Ingredients

• 1 lb pork shoulder, thinly sliced (freeze for 15 mins for easier slicing)
• 2 tbsp green curry paste (or more if you like it spicy)
• 1 can (13.5 oz) coconut milk (shake well before opening)
• 1 cup Thai basil leaves, packed (regular basil in a pinch, but Thai is best)
• 1 tbsp fish sauce (adjust to taste)
• 1 tsp sugar (balance the flavors)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 red bell pepper, sliced (adds a sweet crunch)

Instructions

1. Heat oil in a large pan over medium-high heat until shimmering, about 1 minute.
2. Add the green curry paste and stir for 30 seconds until fragrant. Tip: Keep the fan on, it might get smoky!
3. Pour in half the coconut milk, stirring to combine with the paste. Cook for 2 minutes until slightly thickened.
4. Add the pork slices, spreading them out to cook evenly. Sear for 3 minutes without stirring to get a nice color.
5. Stir in the remaining coconut milk, fish sauce, and sugar. Bring to a simmer, then reduce heat to medium-low. Cook for 10 minutes, stirring occasionally.
6. Add the red bell pepper and cook for another 3 minutes until just tender. Tip: You want a bit of crunch left for texture.
7. Turn off the heat and stir in the Thai basil leaves until just wilted. Tip: Basil adds a fresh pop, don’t skip it!

Lusciously creamy with a kick, this curry is a riot of textures and tastes. Serve it over steamed jasmine rice or, for a fun twist, in a hollowed-out pineapple for that Instagram-worthy presentation.

Green Curry Chicken with Rice Noodles

Venture into the vibrant world of Thai cuisine with this Green Curry Chicken with Rice Noodles that’s so flavorful, it’ll make your taste buds do a happy dance. Perfect for those who love a little spice and a lot of personality in their meals!

Ingredients

• 1 lb chicken breast, thinly sliced (thighs work too for more flavor)
• 8 oz rice noodles (soak in warm water for 10 mins to soften)
• 2 tbsp green curry paste (adjust to taste, some like it hot!)
• 1 can (13.5 oz) coconut milk (shake well before opening)
• 1 cup chicken broth (low sodium for better control)
• 1 tbsp fish sauce (or soy sauce for a vegetarian twist)
• 1 tbsp brown sugar (balances the heat)
• 1 red bell pepper, sliced (adds a sweet crunch)
• 1/2 cup basil leaves (Thai basil if you can find it)
• 1 tbsp vegetable oil (or any neutral oil)

Instructions

1. Heat oil in a large pan over medium heat. Add chicken and cook until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
2. Push chicken to one side, add curry paste to the other. Cook for 1 minute until fragrant. Tip: Toasting the paste deepens the flavor.
3. Pour in coconut milk and chicken broth, stirring to combine. Bring to a simmer.
4. Add fish sauce and brown sugar, stirring until sugar dissolves. Simmer for 5 minutes.
5. Add bell pepper and cook for 2 minutes until slightly softened. Tip: Keep veggies crisp for texture.
6. Drain noodles and add to the pan, tossing to coat in the sauce. Cook for 2 minutes.
7. Stir in basil leaves just before serving for a fresh aroma.

The noodles soak up the creamy, spicy sauce like a dream, while the chicken stays tender and juicy. Serve it up in a big bowl with extra basil on top for a pop of color and freshness that’ll make your Instagram followers jealous.

Green Curry Vegetable Stir Fry

Hold onto your spatulas, folks, because we’re about to dive into a dish that’s as vibrant as your aunt’s neon leggings at a family BBQ—Green Curry Vegetable Stir Fry! This isn’t just any stir fry; it’s a flavor-packed, veggie-loaded adventure that’ll have your taste buds doing the cha-cha.

Ingredients

• 2 tbsp coconut oil (or any neutral oil)
• 1 tbsp green curry paste (adjust to taste)
• 1 cup coconut milk (shake the can well before opening)
• 2 cups mixed vegetables (bell peppers, broccoli, and carrots, sliced thin for quick cooking)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sugar (to balance the heat)
• 1/2 cup basil leaves (torn, for that fresh finish)

Instructions

1. Heat the coconut oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add the green curry paste and stir for 30 seconds until fragrant. Tip: Keep the air moving to avoid burning the paste.
3. Pour in the coconut milk, stirring to combine with the paste. Let it simmer for 2 minutes to thicken slightly.
4. Toss in the mixed vegetables, stirring to coat them in the curry sauce. Cook for 5 minutes, or until the veggies are crisp-tender. Tip: Don’t overcook; we’re going for crunch, not mush.
5. Add the soy sauce and sugar, stirring well to distribute the flavors. Cook for another minute.
6. Remove from heat and fold in the basil leaves. Tip: The residual heat will wilt the basil perfectly, releasing its aroma.

Just like that, you’ve got a stir fry that’s a riot of textures—crisp veggies swimming in a creamy, spicy sauce with pops of fresh basil. Serve it over a heap of steaming rice or, for a low-carb twist, spiralized zucchini noodles. Either way, it’s a dish that’s as fun to eat as it is to say five times fast!

Green Curry Duck with Lychee

Hold onto your hats, foodies, because we’re about to dive into a dish that’s as bold and vibrant as your last summer vacation—Green Curry Duck with Lychee. This isn’t just dinner; it’s a flavor-packed journey that’ll have your taste buds writing thank-you notes.

Ingredients

• 2 duck breasts, skin on (for that crispy goodness)
• 1 can (13.5 oz) coconut milk (shake it like a polaroid picture before opening)
• 2 tbsp green curry paste (or more if you’re feeling adventurous)
• 1 cup fresh lychees, peeled and pitted (canned works in a pinch, but fresh is best)
• 1 tbsp fish sauce (the umami bomb)
• 1 tbsp palm sugar (or brown sugar if that’s what’s in your pantry)
• 1 cup Thai basil leaves (because herbs make everything better)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 red chili, sliced (adjust to taste, you spicy devil)

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Score the duck skin in a crosshatch pattern, then season both sides with salt. Place skin-side down in the skillet. Cook for 5 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Remove and let rest.
3. In the same skillet, lower the heat to medium. Add the green curry paste and stir for 1 minute until fragrant.
4. Pour in the coconut milk, stirring to combine with the curry paste. Bring to a gentle simmer.
5. Add the fish sauce and palm sugar, stirring until the sugar dissolves. Taste and adjust seasoning if needed.
6. Slice the duck breasts and add them back to the skillet along with the lychees. Simmer for 2 minutes to warm through.
7. Stir in the Thai basil and red chili just before serving. The basil should wilt slightly but remain vibrant.

Get ready to serve this masterpiece over steamed jasmine rice, where the creamy coconut curry hugs the crispy duck and sweet lychees in a symphony of flavors. The contrast of textures and the pop of lychee will make every bite a surprise party in your mouth.

Green Curry Lamb with Potatoes

Oh, the joys of diving into a bowl of something spicy, savory, and utterly satisfying! Our Green Curry Lamb with Potatoes is like a warm hug from the inside, with just the right kick to wake up your taste buds.

Ingredients

• 1 lb lamb shoulder, cut into chunks (for tenderness)
• 2 cups potatoes, cubed (Yukon Golds work wonders)
• 2 tbsp green curry paste (or more if you dare)
• 1 can (13.5 oz) coconut milk (shake it well!)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 cup chicken broth (low sodium for control freaks)
• 1 tbsp fish sauce (adjust to taste)
• 1 tsp sugar (because life’s sweet)
• 1/2 cup basil leaves (for that fresh pop)

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the lamb chunks and brown on all sides, about 5 minutes total. Don’t crowd the pot—patience is key!
3. Stir in the green curry paste and cook for 1 minute until fragrant. Your kitchen should smell amazing right now.
4. Pour in the coconut milk and chicken broth, scraping up any browned bits. Those bits are flavor gold.
5. Add the potatoes, fish sauce, and sugar. Bring to a simmer, then lower the heat to maintain a gentle bubble.
6. Cover and cook for 45 minutes, or until the lamb is fork-tender and the potatoes are soft. Stir occasionally to prevent sticking.
7. Remove from heat and stir in the basil leaves. They’ll wilt beautifully into the curry.

Who knew comfort could be so vibrant? This curry boasts tender lamb, creamy potatoes, and a sauce that’s the perfect balance of spicy and sweet. Serve it over steamed jasmine rice or with a side of crusty bread to sop up every last drop.

Green Curry Crab with Glass Noodles

Dive into a bowl of this Green Curry Crab with Glass Noodles, where the ocean meets the spice rack in a tango of flavors so bold, your taste buds will think they’ve won the lottery. Perfect for those who like their dinners with a side of adventure and a sprinkle of sweat.

Ingredients

• 1 lb fresh crab meat (or 2 whole crabs, cleaned and cracked)
• 4 oz glass noodles (soak in warm water for 10 mins to soften)
• 2 cups coconut milk (shake the can well before opening)
• 3 tbsp green curry paste (or more if you’re feeling brave)
• 1 tbsp fish sauce (adjust to taste)
• 1 tbsp palm sugar (brown sugar works in a pinch)
• 1 cup Thai basil leaves (regular basil will do, but Thai is better)
• 1 red bell pepper, sliced (for a pop of color and crunch)
• 2 kaffir lime leaves (tear them to release aroma)
• 1 tbsp vegetable oil (or any neutral oil)

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the green curry paste and stir for 30 seconds until fragrant, being careful not to burn it.
3. Pour in the coconut milk, stirring to combine with the curry paste, and bring to a gentle simmer.
4. Add the crab meat, fish sauce, and palm sugar, stirring gently to coat the crab in the sauce.
5. Throw in the kaffir lime leaves and red bell pepper, letting everything simmer together for 5 minutes.
6. Drain the glass noodles and add them to the pot, stirring to submerge in the liquid.
7. Cook for another 3 minutes until the noodles are tender but still have a bite.
8. Turn off the heat and fold in the Thai basil leaves, letting the residual heat wilt them.

Just like that, you’ve got a dish that’s a riot of textures—silky noodles, tender crab, and a sauce that’s rich with a kick. Serve it straight from the pot for that ‘I just caught this’ authenticity, or plate it up fancy to impress your foodie friends.

Green Curry Squid with Bell Peppers

Venture into the vibrant world of Thai cuisine with this zesty Green Curry Squid with Bell Peppers that’s sure to dance on your taste buds. Perfect for those who love a little adventure in their dinner routine, this dish is a colorful escapade of flavors that’s as fun to make as it is to eat.

Ingredients

• 1 lb squid, cleaned and sliced into rings (thaw if frozen)
• 1 cup bell peppers, sliced (mix colors for a festive look)
• 2 tbsp green curry paste (adjust to spice preference)
• 1 can (13.5 oz) coconut milk (shake well before opening)
• 1 tbsp fish sauce (or soy sauce for a vegetarian twist)
• 1 tsp sugar (balances the heat)
• 1 tbsp vegetable oil (or any neutral oil)
• 1/4 cup basil leaves (Thai basil if you can find it)

Instructions

1. Heat the vegetable oil in a large pan over medium heat until shimmering, about 1 minute.
2. Add the green curry paste to the pan and stir-fry for 30 seconds until fragrant, releasing its vibrant flavors.
3. Pour in the coconut milk, stirring to combine with the curry paste, and bring to a gentle simmer.
4. Add the squid rings and bell peppers to the pan, stirring gently to coat them in the curry sauce.
5. Season with fish sauce and sugar, stirring to incorporate, and let the mixture simmer for 5 minutes, or until the squid is opaque and tender.
6. Tear the basil leaves by hand and sprinkle them over the curry, giving one final stir before removing from heat.

How delightful is this dish? The squid turns tender yet slightly chewy, perfectly complementing the crisp bell peppers and creamy, aromatic curry. Serve it over a bed of steamed jasmine rice or with a side of crusty bread to soak up every last drop of that glorious sauce.

Green Curry Mushroom with Spinach

Picture this: a bowl so vibrant it could double as your Instagram’s next superstar, packed with flavors that’ll make your taste buds do a happy dance. Our Green Curry Mushroom with Spinach is here to save your dinner routine from the mundane, one spicy, creamy bite at a time.

Ingredients

• 1 tbsp coconut oil (or any neutral oil)
• 1 cup sliced mushrooms (cremini or button work great)
• 2 cups fresh spinach (baby spinach is tender and sweet)
• 1 can (13.5 oz) coconut milk (full-fat for that luxurious texture)
• 2 tbsp green curry paste (adjust to taste, but don’t be shy)
• 1 tsp sugar (balances the heat, trust us)
• 1/2 cup vegetable broth (low-sodium lets you control the salt)
• 1 tbsp lime juice (freshly squeezed for that zing)
• 1/4 cup chopped cilantro (because garnish matters)

Instructions

1. Heat coconut oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add mushrooms and sauté until golden brown, about 5 minutes. Tip: Don’t crowd the pan, or they’ll steam instead of brown.
3. Stir in green curry paste and sugar, cooking for 1 minute until fragrant. Tip: This toasts the spices, unlocking their full flavor potential.
4. Pour in coconut milk and vegetable broth, bringing the mixture to a gentle simmer. Let it cook for 5 minutes to meld the flavors.
5. Add spinach and lime juice, stirring until the spinach wilts, about 2 minutes. Tip: Spinach cooks down a lot, so don’t skimp!
6. Remove from heat and garnish with cilantro before serving.

Oh, the creaminess of the coconut milk cuddling up with the earthy mushrooms and the slight bitterness of spinach is a match made in flavor heaven. Serve it over steamed jasmine rice or with a side of crusty bread to sop up every last drop of that glorious sauce.

Green Curry Scallops with Snap Peas

Get ready to dive fork-first into a dish that’s as vibrant as your last summer vacation—Green Curry Scallops with Snap Peas. This recipe is a cheeky nod to those who love a bit of heat with their sweet, proving that scallops aren’t just fancy restaurant fare.

Ingredients

• 1 lb fresh scallops (look for dry-packed for better searing)
• 1 cup snap peas (trim the ends for a prettier presentation)
• 1 can (13.5 oz) coconut milk (shake it well before opening)
• 2 tbsp green curry paste (or more if you’re feeling bold)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 tbsp fish sauce (adjust to taste)
• 1 tsp sugar (balances the heat)
• 1/2 cup fresh basil leaves (Thai basil if you can find it)

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Pat the scallops dry with paper towels (this is the secret to a golden crust) and season lightly with salt.
3. Sear the scallops for 2 minutes per side, then remove them from the skillet (they’ll finish cooking later).
4. In the same skillet, add the green curry paste and cook for 1 minute, stirring constantly to wake up the flavors.
5. Pour in the coconut milk, fish sauce, and sugar, stirring to combine, then bring to a gentle simmer.
6. Add the snap peas and cook for 2 minutes (they should stay crisp-tender).
7. Return the scallops to the skillet, spooning the sauce over them, and cook for another minute to heat through.
8. Tear the basil leaves and stir them in just before serving (heat will wilt them, so timing is key).

Mmm, the scallops should be tender with a whisper of sweetness, playing off the curry’s fiery personality. Serve this over a mound of jasmine rice or, for a low-carb twist, spiralized zucchini noodles that’ll slurp up all that glorious sauce.

Green Curry Lobster with Corn

Yikes, have you ever had a dish that slapped you with flavor so hard you forgot your own name? That’s this Green Curry Lobster with Corn for you—a creamy, dreamy, spicy-sweet symphony that’ll have you doing a happy dance with every bite.

Ingredients

• 1.5 lbs lobster tails, shelled and chopped (fresh or thawed if frozen)
• 1 cup corn kernels (fresh, frozen, or canned—just drain if using canned)
• 2 tbsp green curry paste (adjust to taste, but don’t be shy)
• 1 can (13.5 oz) coconut milk (shake it well before opening)
• 1 tbsp fish sauce (or soy sauce for a vegetarian twist)
• 1 tbsp brown sugar (because life’s too short for bland food)
• 1 tbsp vegetable oil (or any neutral oil)
• 1/2 cup basil leaves, torn (for that fresh, herby punch)

Instructions

1. Heat the vegetable oil in a large pan over medium heat until shimmering, about 1 minute.
2. Add the green curry paste and stir for 30 seconds until fragrant—your kitchen should smell amazing right now.
3. Pour in the coconut milk, stirring to combine with the curry paste, and bring to a gentle simmer.
4. Add the lobster pieces and corn, cooking for 5-7 minutes until the lobster is opaque and cooked through. Tip: Don’t overcook the lobster, or it’ll turn rubbery.
5. Stir in the fish sauce and brown sugar, adjusting the sweetness or saltiness to your liking. Tip: Taste as you go—this is your masterpiece.
6. Remove from heat and fold in the torn basil leaves. Tip: The basil adds a fresh contrast to the rich curry, so don’t skip it.

Oh, the glory of this dish! The lobster is tender, the corn adds a sweet crunch, and the curry? It’s the kind of spicy, coconutty goodness that makes you want to lick the bowl. Serve it over steamed rice or with crusty bread to sop up every last drop of that sauce.

Green Curry Turkey with Sweet Potatoes

Get ready to spice up your dinner routine with a dish that’s as vibrant as your personality! This green curry turkey with sweet potatoes is a flavor-packed journey to Thailand, minus the airfare. It’s the perfect way to turn your kitchen into a culinary adventure zone.

Ingredients

• 1 lb ground turkey (or chicken, for a twist)
• 2 cups sweet potatoes, diced (peeled for smoother texture)
• 1 can (13.5 oz) coconut milk (shake well before opening)
• 2 tbsp green curry paste (adjust to spice preference)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 cup chicken broth (low sodium recommended)
• 1 tbsp fish sauce (for that authentic umami kick)
• 1 tbsp brown sugar (balances the heat)
• 1/2 cup basil leaves, torn (adds a fresh finish)

Instructions

1. Heat the vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the ground turkey, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in the green curry paste and cook for 1 minute, until fragrant. This unlocks the flavors!
4. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer.
5. Add the diced sweet potatoes, cover, and simmer for 15 minutes, or until potatoes are tender. Tip: Stir occasionally to prevent sticking.
6. Mix in the fish sauce and brown sugar, adjusting to taste. Simmer uncovered for another 5 minutes to thicken the sauce.
7. Remove from heat and stir in the torn basil leaves. Tip: Adding basil off the heat preserves its vibrant color and flavor.

Unbelievably creamy with a kick, this dish is a symphony of textures and tastes. Serve it over steamed jasmine rice for a complete meal, or get creative by stuffing it into lettuce wraps for a low-carb option. Either way, your taste buds are in for a treat!

Green Curry Rabbit with Carrots

Venture into the wild side of your culinary adventures with this dish that’s bound to hop straight into your heart. It’s a playful twist on the classic green curry, featuring tender rabbit and sweet carrots, all swimming in a lush, herbaceous sauce that’ll make your taste buds do a happy dance.

Ingredients

• 1 lb rabbit meat, cut into chunks (substitute with chicken if rabbit isn’t your thing)
• 2 cups carrots, sliced into coins (because who doesn’t love edible treasure?)
• 1 can (14 oz) coconut milk (shake it like you mean it before opening)
• 3 tbsp green curry paste (adjust to taste, but don’t be shy)
• 1 tbsp vegetable oil (or any neutral oil, really)
• 1 cup water (for thinning the sauce to perfection)
• 1 tbsp fish sauce (the secret umami bomb)
• 1 tsp sugar (to balance the heat)
• Fresh basil leaves for garnish (because we eat with our eyes first)

Instructions

1. Heat the vegetable oil in a large pot over medium heat until it shimmers like a mirage in the desert.
2. Add the green curry paste and stir for 1 minute until fragrant, releasing those aromatic oils that’ll make your kitchen smell like a Thai street market.
3. Toss in the rabbit chunks, browning them on all sides for about 3 minutes – no need to cook through just yet.
4. Pour in the coconut milk, water, fish sauce, and sugar, stirring to combine. Bring to a gentle simmer, not a rolling boil, to keep the coconut milk from separating.
5. Add the carrot coins, reduce the heat to low, and let everything simmer uncovered for 25 minutes. The carrots should be tender but still have a bit of crunch.
6. Taste and adjust seasoning if necessary, remembering that the flavors will deepen as it sits.
7. Garnish with fresh basil leaves right before serving to add a pop of color and freshness.

Yield to the allure of this dish’s creamy texture and the harmonious blend of spicy, sweet, and savory flavors. Serve it over a mound of jasmine rice or with a side of crusty bread to sop up every last drop of that glorious sauce.

Green Curry Venison with Wild Mushrooms

Craving something wild and wonderfully flavorful? This green curry venison with wild mushrooms is your ticket to a dinner that’s as adventurous as it is delicious, blending the rich, gamey notes of venison with the earthy charm of wild mushrooms, all swimming in a vibrant green curry sauce.

Ingredients

• 1 lb venison, cut into 1-inch cubes (for tender bites)
• 2 cups wild mushrooms, sliced (chanterelles or morels for extra luxury)
• 1 can (14 oz) coconut milk (shake well before opening)
• 3 tbsp green curry paste (adjust for heat preference)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 cup chicken stock (homemade or low-sodium for control)
• 1 tbsp fish sauce (for that umami punch)
• 1 tsp sugar (to balance the flavors)
• 1/2 cup basil leaves, torn (Thai basil if you can find it)

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the venison cubes in a single layer, searing until browned on all sides, approximately 3 minutes per side. Don’t overcrowd the pan—work in batches if necessary.
3. Lower the heat to medium, add the green curry paste, and stir for 1 minute until fragrant. Tip: This toasts the spices in the paste, deepening the flavor.
4. Pour in the coconut milk and chicken stock, stirring to combine. Bring to a gentle simmer, not a boil, to avoid curdling the coconut milk.
5. Add the seared venison back to the skillet along with the wild mushrooms. Simmer uncovered for 15 minutes, or until the venison is tender. Tip: The sauce should thicken slightly but remain pourable.
6. Stir in the fish sauce and sugar, then taste and adjust seasoning if needed. Tip: The balance of salty, sweet, and spicy is key here.
7. Remove from heat and fold in the torn basil leaves just before serving to keep them vibrant.

Velvety tender venison meets the forest floor in this dish, with the green curry sauce tying everything together in a spicy, aromatic embrace. Serve it over steamed jasmine rice or with a side of crispy roti for a meal that’s anything but ordinary.

Conclusion

Feast your senses on these 18 Spicy Green Curry Recipes, each offering a unique twist on this beloved dish. Perfect for home cooks looking to spice up their meal rotation, these recipes promise delicious adventures in every bite. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to spread the curry love!

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