Type what you have

Ingredients

• ✓ green curry paste
• ground lamb
• bread crumb
• steak seasoning
• coconut milk

Instructions

1. 1 In a medium bowl, mix together the ground lamb, bread crumbs and steak seasoning until well blended. Form into meatballs about 1 inch in diameter. Heat a greased skillet over medium-high heat and fry the lamb balls until they are a bit black and crusty, about 5 minutes. Remove balls from pan and set aside.
2. 2 Toss the curry paste into the hot skillet and fry for about a minutes. Then pour in the entire can of coconut milk and lower the heat. Let the mixture simmer, stirring frequently for 5 to 10 minutes. Serve the meatballs and curry sauce over rice.

By Jon Steiner

Ingredients

• ✓ green curry paste
• pumpkin
• vegetable stock
• water
• sour cream
• butter
• coriander
• garlic

Instructions

1. 1 Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to a boil and cook until pumpkin is tender, about 20 minutes.
2. 2 Drain pumpkin, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.
3. 3 Stir sour cream, butter, curry paste, coriander, and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency, at least 10 minutes.

By Grifstar

Ingredients

• ✓ green curry paste
• basil leaves
• lime juice
• bamboo shoot
• coconut milk
• chicken broth
• eggplant
• basil
• chicken tender
• garlic
• ginger
• brown sugar
• fish sauce
• onion
• olive oil
• jasmine rice
• water

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
2. 2 Meanwhile, heat oil in a large saucepan over medium heat. Mix in onion, fish sauce, brown sugar, ginger, and garlic; cook and stir about 5 minutes. Add chicken, curry paste, and basil. Cook, stirring occasionally, about 5 minutes more. Add eggplant, cover, and reduce heat to low to avoid burning spices. Cook about 5 minutes more.
3. 3 Pour broth, coconut milk, and bamboo shoots into the saucepan. Continue cooking until eggplant is tender and curry is heated through, 5 to 10 minutes more. Stir in lime juice before serving over cooked rice with basil leaves.

By Devin

Ingredients

• ✓ green curry paste
• beef flank steak
• coconut milk
• hot chile paste
• basil
• white sugar
• rice

Instructions

1. 1 Slice beef against grain into 1/4-inch slices.
2. 2 Heat a wok or large skillet over medium-high heat; whisk 1/2 cup coconut milk and curry paste together until simmering, 1 to 2 minutes. Stir in 1/4 cup coconut milk; return curry mixture to a simmer. Repeat with remaining coconut milk returning mixture to a simmer with each addition, 7 to 8 minutes altogether.
3. 3 Stir chile paste and beef into curry mixture; simmer just until beef is slightly pink in the center, 4 to 5 minutes. Stir in basil and sugar; cook until beef is soft and cooked through, 3 to 5 minutes more. Serve with cooked rice.

By Chuck Mac

Ingredients

• ✓ green curry paste
• ✓ green curry paste
• coconut oil
• red onion
• ginger root
• lemon zest
• garlic
• coconut milk
• fish sauce
• water
• water
• lime
• mussel
• cilantro

Instructions

1. 1 Heat coconut oil in a pan over medium-high heat. Saute onion in the hot oil until softened, 4 to 5 minutes. Add ginger, green curry paste, lemon zest, and garlic. Stir in coconut milk, fish sauce, water, and lime juice. Bring to a vigorous simmer.
2. 2 Place mussels in a steamer above simmering sauce; cook until mussels open, 4 to 5 minutes. Remove mussels from heat and place into a large serving bowl.
3. 3 Place cilantro into the sauce mixture and cook just until it turns bright green, 30 to 60 seconds. Pour sauce over mussels and serve.

By Soundergirl25

Ingredients

• ✓ green curry paste
• fish sauce
• rice vinegar
• coconut milk
• black pepper
• cayenne pepper
• salt
• flap steak

Instructions

1. 1 Whisk curry paste, fish sauce, rice vinegar, coconut milk, black pepper, cayenne pepper, and salt together in a large shallow glass or ceramic bowl. Add the flap steak and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 to 12 hours.
2. 2 Remove the flap meat from the marinade and shake off excess. Discard remaining marinade.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Cook flap steak on the preheated grill until it starts to firm and is reddish-pink and juicy in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate to rest for at least five minutes before slicing against the grain.

By John Mitzewich

Ingredients

• ✓ green curry paste
• water
• basmati rice
• sesame oil
• firm tofu
• salt
• coconut milk

Instructions

1. 1 Place water in a medium saucepan, and stir in the rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool slightly, and fluff with a fork.
2. 2 Heat the sesame oil in a separate medium saucepan over medium heat. Stir in tofu. Stirring occasionally, fry about 20 minutes, until evenly crisp and lightly browned. Season with salt.
3. 3 In a small saucepan, bring the coconut milk to a boil. Mix in green curry paste. Reduce heat, and simmer 5 minutes. Drizzle generously over the tofu and rice to serve.

By Janet

Ingredients

• ✓ green curry paste
• sriracha sauce
• scallion
• kosher salt
• chickpea
• vegetable broth
• coconut milk
• kale
• tofu
• curry powder
• cumin
• jalapeno pepper
• tomato
• carrot
• onion
• garlic
• ginger
• olive oil

Instructions

1. 1 Heat oil in a large pot over medium heat. Add ginger and garlic; cook and stir until fragrant, 2 to 3 minutes. Add onion; cook and stir until softened, about 4 minutes. Stir in carrots; cook until they start to soften, about 4 minutes. Stir in green curry paste. Add tomatoes, cumin, and curry powder; cook and stir until fragrant, about 4 minutes.
2. 2 Stir tofu into pot; cook until it starts to absorb some flavor, 3 to 4 minutes. Add kale; cook until slightly wilted, 3 to 4 minutes. Pour in coconut milk and bring soup to a simmer, about 5 minutes. Pour in vegetable broth and chickpeas; season with salt. Simmer soup, uncovered, until flavors combine, about 20 minutes. Serve soup garnished with scallions and sriracha.

By Marci

Ingredients

• ✓ green curry paste
• green lentil
• peanut butter
• rice vinegar
• water
• lemongrass paste
• tamari
• sugar
• vegetable oil
• lime
• ginger
• garlic paste
• kamut grain
• cherry tomato
• radicchio
• cilantro

Instructions

1. 1 Cover green lentils with boiling water in a saucepan. Allow to soak for 1 hour.
2. 2 Whisk peanut butter, rice vinegar, water, lemongrass paste, tamari, sugar, oil, lime zest and juice, green curry paste, ginger paste, and garlic paste in a bowl; set dressing aside.
3. 3 Drain lentils. Fill saucepan with enough fresh water so lentils are covered by 1 inch. Bring to a boil over medium-high heat. Reduce heat and simmer until lentils are cooked through but not mushy, about 20 minutes.
4. 4 Meanwhile, put kamut grains in a saucepan and fill with enough water to cover by 1 inch. Bring to a boil over medium-high heat, reduce heat, and simmer until soft, about 10 minutes. Drain kamut and lentils and let cool.
5. 5 Combine cooled lentils and kamut grains in a bowl and toss until mixed well. Add tomatoes and radicchio. Drizzle dressing over salad and toss to coat. Allow to rest at least 10 minutes before serving. Top with chopped cilantro.

By Buckwheat Queen

Ingredients

• ✓ green curry paste
• potato gnocchi
• chicken breast
• peanut butter
• olive oil
• honey
• salt
• broccoli
• red onion
• cilantro
• peanut
• lime

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
3. 3 Toss chicken, peanut butter, curry paste, 3 tablespoons olive oil, honey, and salt together in a large bowl using your hands.
4. 4 Combine broccoli, red onion, and remaining 2 tablespoons olive oil in a separate bowl until well coated. Place chicken in a roasting dish; add broccoli mixture and gnocchi.
5. 5 Bake in the preheated oven until chicken is no longer pink in centers and juices run clear, about 30 minutes, stirring halfway. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Top servings with cilantro, peanuts, and lime juice.

By marbarusa

Ingredients

• ✓ green curry paste
• vegetable oil
• onion
• eggplant
• coconut milk
• vegetable stock
• sweet potato
• makrut lime leaf
• lime juice
• lime zest
• brown sugar
• salt

Instructions

1. 1 Heat oil in a large wok or skillet over medium heat. Add onion and curry paste; cook and stir until fragrant, about 3 minutes. Stir in eggplant; cook until softened, 4 to 5 minutes.
2. 2 Pour coconut milk and vegetable stock onto the eggplant mixture. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Stir in sweet potato and lime leaves; cook and stir until vegetables are tender, about 10 minutes. Mix in lime juice, lime zest, and brown sugar; stir until combined. Season with salt.

By Miss Marie Lo Duca

Ingredients

• ✓ green curry paste
• bamboo shoot
• corn oil
• pork
• coconut milk
• red bell pepper
• sugar
• salt
• makrut lime leaf
• fish sauce
• thai basil

Instructions

1. 1 Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
2. 2 Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat, and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper.
3. 3 Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.

By Toi

Ingredients

• ✓ green curry paste
• rice noodle
• water
• peanut oil
• onion
• zucchini
• mushroom
• chicken breast
• fish sauce
• white sugar
• coconut milk
• cilantro

Instructions

1. 1 Place the rice noodles in a bowl. Pour the boiling water over the noodles; set aside.
2. 2 Heat the oil in a large wok or skillet over medium-high heat. Cook and stir the onion, zucchini, and mushrooms until softened; remove from skillet, reserving the oil, and set aside.
3. 3 Reheat the remaining oil in the skillet. Cook and stir the chicken in the hot oil until no longer pink, about 5 minutes. Return the vegetable mixture to the skillet and add the fish sauce, curry paste, and sugar; stir to coat the chicken and vegetables with sauce.
4. 4 Drain the rice noodles and add to the mixture. Pour the coconut milk into the skillet and stir to combine. Sprinkle with cilantro to serve.

By SAJA2003

Ingredients

• ✓ green curry paste
• peanut oil
• garlic
• ginger
• chicken breast
• baby corn
• bamboo shoot
• coconut milk
• fish sauce
• palm sugar
• makrut lime leaf
• red bell pepper
• orange bell pepper
• thai basil

Instructions

1. 1 Heat oil in a wok until it starts to shimmer. Add curry paste, garlic, and ginger; stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes.
2. 2 While chicken is cooking, place baby corn and bamboo shots in a small saucepan, cover with water, and place over high heat. Bring to a boil. Drain then cover with water again.
3. 3 Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes. Drain corn and bamboo shoots and add in. Stir in fish sauce, palm sugar, and lime leaves. Bring back up to a simmer and cook for 5 minutes. Stir in bell pepper strips and cook until crisp-tender, about 3 minutes.
4. 4 Remove curry from heat and stir in Thai basil.

By Galen Dobbs

Ingredients

• ✓ green curry paste
• soy sauce
• flour
• chicken breast
• cooking oil
• green onion
• garlic
• ginger
• coconut milk
• white sugar
• fish sauce
• soy sauce
• cilantro

Instructions

1. 1 Pour 1 tablespoon soy sauce into a shallow dish. Place 1 tablespoon flour into a separate shallow dish. Toss chicken pieces in soy sauce, then in flour, coating pieces evenly.
2. 2 Heat oil in a large skillet over medium-high heat. Add chicken; cook and stir until browned, about 5 minutes. Transfer chicken to a plate; set aside.
3. 3 Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant. Add green onions, garlic, and ginger; cook an additional 2 minutes.
4. 4 Return chicken to the skillet, stirring to coat with curry paste. Stir in coconut milk, sugar, fish sauce, and remaining 1 tablespoon soy sauce; simmer over medium heat until chicken is tender and cooked through, about 20 minutes. Serve curry with cilantro leaves.

By laus

Ingredients

• ✓ green curry paste
• coconut milk
• chicken broth
• peanut butter
• brown sugar
• fish sauce
• lime juice
• garlic
• ginger
• chicken breast
• onion
• cornstarch
• water
• mixed vegetable
• green bell pepper

Instructions

1. 1 Place coconut milk, chicken broth, peanut butter, brown sugar, fish sauce, lime juice, curry paste, garlic, and ginger into the bottom of a slow cooker. Whisk to blend. Add chicken, making sure all sides are coated in sauce. Stir in onion.
2. 2 Cover and cook on High for 3 hours. Transfer chicken to a plate and let cool slightly; cut into bite-sized pieces. Return to the slow cooker.
3. 3 Mix cornstarch and water together in a small bowl; set aside.
4. 4 Stir mixed vegetables and bell pepper into the slow cooker. Cover and continue cooking until chicken is no longer pink in the center and vegetables are tender, about 1 hour, adding cornstarch mixture during the last 20 minutes to thicken if necessary.

By nonsensal

Ingredients

• ✓ green curry paste
• lemon
• basil
• cinnamon
• bamboo shoot
• shiitake mushroom
• snow pea
• chicken broth
• red bell pepper
• coconut milk
• black pepper
• kosher salt
• chicken breast
• ginger
• garlic
• onion
• sesame oil

Instructions

1. 1 Heat sesame oil in a large, heavy-bottomed skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and ginger; sauté for 2 to 3 minutes. Stir chicken into onion mixture and season with salt and pepper. Mix in curry paste. Cook, stirring occasionally, until chicken is browned, about 10 minutes.
2. 2 Add coconut milk, red bell pepper, chicken broth, snow peas, mushrooms, and bamboo shoots. Season with cinnamon and stir well. Cover, reduce heat to medium-low, and simmer until chicken is no longer pink in the center and the juices run clear, about 30 minutes. Remove from heat; stir in basil and lemon juice.

By Pietro

Ingredients

• ✓ green curry paste
• coconut milk
• chicken broth
• soy sauce
• fish sauce
• brown sugar
• basil
• vegetable oil
• chicken thigh
• jalapeno pepper
• garlic
• lime
• ginger
• snow pea
• red bell pepper
• cilantro

Instructions

1. 1 Whisk coconut milk, chicken broth, curry paste, soy sauce, fish sauce, brown sugar, and basil together in a bowl until smooth; set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat oil in the pot; add chicken and sauté, stirring occasionally, until browned, 3 to 4 minutes. Stir in jalapeño, garlic, lime zest, and ginger; cook and stir 1 minute. Press Cancel.
3. 3 Stir coconut curry mixture into the pot with a wooden spoon until well combined, scraping the browned bits of food off the bottom of the pot. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Sauté function. Add snow peas and bell pepper; cook until vegetables are crisp-tender, 3 to 4 minutes. Press Cancel. Garnish curry with chopped cilantro.

By fabeveryday

Ingredients

• ✓ green curry paste
• cilantro
• black pepper
• salt
• lime
• scallion
• baby bok choy
• snow pea
• mushroom
• zucchini
• water
• vegetable broth
• red pepper flakes
• ginger
• garlic
• lemongrass
• coconut oil

Instructions

1. 1 Heat a saucepan over medium heat. Add coconut oil, lemongrass, green curry paste, garlic, ginger, and red pepper flakes. Cook until fragrant, about 2 minutes.
2. 2 Add broth and water to the saucepan with the lemongrass mixture and bring to a boil. Add spiralized zucchini noodles, mushrooms, snow peas, bok choy, scallions, and lime juice. Cook until tender, about 4 minutes.
3. 3 Season soup with salt and pepper. Add cilantro. Stir to combine, adjust seasoning if needed, and ladle into bowls.

By Cindy Anschutz Barbieri

Ingredients

• ✓ green curry paste
• cilantro
• red bell pepper
• snow pea
• ramen noodle
• basil
• brown sugar
• fish sauce
• soy sauce
• chicken stock
• coconut milk
• rotisserie chicken
• lime
• ginger
• garlic
• jalapeno pepper
• vegetable oil

Instructions

1. 1 Heat oil in a large pot over medium heat. Add jalapeño, garlic, ginger, and lime zest; cook and stir for 1 minute. Add shredded chicken and stir until well blended, about 30 more seconds.
2. 2 Add coconut milk, chicken stock, curry paste, soy sauce, fish sauce, brown sugar, and basil; stir well. Bring to a simmer, stirring occasionally.
3. 3 Add ramen noodles, snow peas, and bell pepper; cook until noodles are al dente and the vegetables are crisp-tender, 3 to 5 minutes.
4. 4 Serve hot garnished with cilantro.

By fabeveryday

Ingredients

• ✓ green curry paste
• black pepper
• salt
• garlic powder
• shrimp
• vegetable oil
• green bell pepper
• red bell pepper
• bamboo shoot
• ginger
• curry powder
• basil
• red pepper flake
• brown sugar
• garlic
• mint
• thai basil
• chicken broth
• coconut milk

Instructions

1. 1 Bring coconut milk and curry paste to a boil in a large saucepan; boil for 5 minutes. Add chicken broth, Thai basil, mint, garlic, brown sugar, pepper flakes, dried basil, curry powder, and fresh ginger. Return to a boil and cook, stirring occasionally, for another 5 minutes.
2. 2 Add bamboo shoots and bell peppers; boil for 2 minutes. Reduce heat and simmer until all flavors have combined, about 12 minutes.
3. 3 Meanwhile, heat oil in a large skillet over medium heat. Add shrimp and season with garlic powder, salt, and pepper. Saute until shrimp is bright pink on the outside and the meat is opaque, 4 to 6 minutes.
4. 4 Transfer shrimp into the simmering sauce and simmer for 5 more minutes.

By ash77

Ingredients

• ✓ green curry paste
• cilantro
• lime juice
• salt
• fish sauce
• brown sugar
• coconut milk
• coconut oil
• egg
• red pepper flakes
• salt
• ginger root
• lemongrass paste
• garlic
• fish sauce
• water
• carrot
• rolled oat
• ground pork

Instructions

1. 1 Place pork in a medium bowl.
2. 2 Place oats in a mini food processor or blender and pulse until coarsely ground, 5 to 10 seconds. Sprinkle on top of pork. Rinse out processor.
3. 3 Combine carrot, water, fish sauce, garlic, lemongrass paste, ginger, salt, and red pepper flakes in the food processor. Blend until no large chunks remain, 10 to 15 seconds. Pour mixture over pork.
4. 4 Add egg to the bowl and mix ingredients until thoroughly combined. Roll meat mixture into 24 balls, roughly 1 1/2 inches in diameter.
5. 5 Heat coconut oil in a large skillet over medium heat. Brown meatballs lightly on all sides, 2 to 3 minutes per side. Transfer partially cooked meatballs to a bowl.
6. 6 Whisk coconut milk, curry paste, brown sugar, and fish sauce together in the same skillet; bring to a simmer. Return meatballs to the skillet and simmer until no longer pink inside, 8 to 10 minutes. Season with salt and stir in lime juice. Remove from heat. Sprinkle meatballs with cilantro right before serving.

By France Cevallos

Ingredients

• ✓ green curry paste
• green onion
• lemon
• egg
• soy sauce
• raisin
• onion
• vegetable oil
• lime juice
• chicken bouillon
• black pepper
• turmeric
• garlic
• soy sauce
• ginger root
• tomato paste
• tomato
• onion
• chicken
• carrot
• potato
• vegetable oil
• salt
• vegetable oil
• basmati rice

Instructions

1. 1 Gather all ingredients.
2. 2 Place rice in a large bowl and cover with water. Let soak for 20 minutes; drain.
3. 3 Bring a large pot of water to a boil; add 1 tablespoon oil and 1 teaspoon salt. Add rice; simmer until partially cooked through and still firm, 5 to 7 minutes. Drain and set aside.
4. 4 Heat 1 cup oil in a large pot over medium-high heat. Add potatoes and carrot; sauté until golden, about 2 minutes. Use a slotted spoon to transfer vegetables to a plate.
5. 5 Add chicken pieces to remaining hot oil in the pot; fry until golden brown, about 5 minutes per side.
6. 6 Stir onions, tomatoes, tomato paste, ginger, curry paste, soy sauce, garlic, turmeric, remaining 1 teaspoon salt, black pepper, and chicken bouillon into chicken in the pot. Cover and simmer until flavors combine, about 5 minutes. Stir in lime juice. Return potatoes and carrot to the pot. Cook and stir for 1 minute. Remove from heat.
7. 7 Place 1/3 of the rice in the bottom of another large pan. Cover with 1/2 of the chicken mixture. Continue layering remaining rice and chicken mixture. Cover and cook over very low heat until rice is tender, about 15 minutes.
8. 8 Transfer chicken-rice mixture to a large serving plate.
9. 9 Make garnish: Heat oil in a large skillet over medium-high heat. Add sliced onion; cook and stir until golden brown, about 5 minutes. Stir in raisins and soy sauce; cook for 1 minute.
10. 10 Scatter onion mixture over chicken-rice mixture. Top with hard-boiled eggs, lemon slices, and green onion.

By Rieaane