Thai Cuisine is one of my favorite flavors.  I was super lucky for awhile as my husband owned a Thai restaurant and I had my fill of Thai food for an entire year!  The restaurant is no more but once a month he will bust out a recipe which makes my tummy so happy.

Thai recipes can seem elusive but in essence they are very simple.  They are focused on fresh but intense flavors balancing spicy, sweet, salty, sour and fatty.  This Green Curry recipe can be made up very quickly, if well sealed and refrigerated it will keep for several weeks.  All that is needed is coconut milk, veggies and your choice of protein…I love my curry with Tofu! Some of the ingredients may seem out of the ordinary but all can be found at your Asian Grocery store or even purchased vacuum sealed online.  A high speed blender is recommended to achieve a smooth consistency for your paste but a food processor will do as well.

So thank you to my husband for donating his personal 5 star recipe so I can share it with you!



1 whole Lime – skin and all

6 Lime Leaves – these can be found fresh or frozen at the Asian Market

1/2 a medium sized yellow Onion

2 Tbsp whole Cumin Seeds

2 Tbsp whole Coriander Seeds

2 whole Star Anise

12 whole Garlic Cloves

2 Tbsp ground Turmeric

4 stalks Lemon Grass – chopped with the top woody part discarded

1 Green Bell Pepper – seeds removed

1 large bunch fresh Cilantro stems and all

3 inch piece of Ginger Root chopped

Place all ingredients into the high speed blender or food processor and blend until smooth.

To make a curry dish:

Use 1 can of quality full fat Coconut Milk and 1 can of water.  Add 1/2 cup of the Green Curry paste, approx. 1 Tbsp Sea Salt and 2 Tbsp Sugar.  Traditional Thai cooking uses Palm Sugar but regular sugar will do as well. As with any recipe be sure to adjust seasonings to taste. Bring this up to a gentle boil then add in your favorite veggies and protein, turn down the heat and allow to simmer until veggies are tender.

This recipe has no spice added to it which allows you to customize to your heat preference.  We have young children at home so we add our spice individually.

Some veggies we like to use are baby Eggplants, Carrots, baby Corn, Bok Choy, Snap Peas….but the options are limitless.  And of course Tofu! We serve this with Coconut Rice, Brown Rice or Quinoa and fresh Greens.

Keep your left over paste in the refrigerator for another delicious meal.

Enjoy 😉

Love Jennifer xoxo