Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Thai Green Curry Recipe
    Lost? Site Map

    Thai Green Curry

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

    Sort by:

    • on September 25, 2010

      Very good basic sauce. I used pork cubes instead of chicken, left out the chicken broth, added a bunch of vegetables like eggplant, green bell pepper, sliced onions, and zucchini, and used oyster sauce because I had no fish sauce. Served it over brown rice. So thanks for a very flexible recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 17, 2009

      This is really great!!! I made this vegetarian with tofu and lots of my extra veggies that I needed to use up. I wanted to test this on excess veggies before I applied it to meats. The flavor is wonderful!!! I used Thai Kitchen's Green Curry Paste and light coconut milk. I steamed some new potatoes and carrots for 15 minutes before adding them to the mix and I added some dried kaffir lime leaves (about 4 or 5) that I crumbled up. The kaffir lime leaves really made it, I got those online from Thai Kitchen paste has kaffir lime in it but I wanted more intense flavor from those. I used Mori-Nu Silken firm tofu and just sliced it and it sort of crumbles in naturally. I like the texture better than extra firm so I went with that one. Also added some red pepper flakes. I used soy sauce instead of the fish sauce because my fish sauce crystallized because I had kept it in the fridge (I know you aren't supposed to but I couldn't help it,,,I think I will just use soy sauce in its place from now on). I really think that I will keep this vegetarian, I enjoyed it so much!!! I bet shrimp would be good in it too as well as the chicken. Thanks for the recipe!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 08, 2007

      Great simple green curry recipe. I forgot the shallots and put in a bit more than a Tblsp of curry paste, to finish up the jar, but it still turned out really well. I'll definitely be making this again. The only change I might make next time is to add a little less brown sugar, just to suit my tastes. Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »


    Nutritional Facts for Thai Green Curry

    Serving Size: 1 (177 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 284.9
    Calories from Fat 190
    Total Fat 21.1 g
    Saturated Fat 16.7 g
    Cholesterol 23.2 mg
    Sodium 632.4 mg
    Total Carbohydrate 14.9 g
    Dietary Fiber 2.2 g
    Sugars 9.7 g
    Protein 11.3 g

    The following items or measurements are not included:


    green curry paste

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes