This simple, fragrant curry paste can be prepared in batches and frozen for convenience. Use it in a variety of rice or noodle dishes, including this Thai Green Curry Rice and Chicken Soup.

Green curry paste is an amazingly flavorful, healthy option to include in your diet. The herbs and spices here have medicinal properties that improve digestion, detoxification, immunity boosting, as well as cancer prevention.

Easy Thai Green Curry Paste

Prep Time

5-7 minutes

Servings

2-tbsp portions

Ingredients

1/2 c fresh basil, chopped
1/2 c fresh cilantro chopped
1 jalapeno, seeded and diced
1 green onion, chopped
3 tbsp garlic minced
1 tbsp fresh ginger, grated or chopped
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tbsp low-sodium soy sauce
2 tsp lime juice
5 tbsp canned coconut milk, full-fat
zest of 2 lemons

Prep Time

5-7 minutes

Servings

2-tbsp portions

Ingredients

1/2 c fresh basil, chopped
1/2 c fresh cilantro chopped
1 jalapeno, seeded and diced
1 green onion, chopped
3 tbsp garlic minced
1 tbsp fresh ginger, grated or chopped
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tbsp low-sodium soy sauce
2 tsp lime juice
5 tbsp canned coconut milk, full-fat
zest of 2 lemons

Instructions

Add all ingredients to small blender cup or food processor bowl.
Blend until all ingredients are thoroughly chopped and have created a smooth paste.

Recipe Notes

Use immediately in recipes.

Save remainder in refrigerator and use within 3 days
OR
freeze using this easy batch prep method.

Authentic Thai cuisine includes lemongrass, and I highly recommend that as a substitute to the lemon zest in this recipe if you have access to it. I use lemon zest simply because it's easier for me to get.

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Chicken & Shrimp with Veggies and Thai Peanut Sauce

Servings

Ingredients

2 bundles Japanese buckwheat noodles (soba noodles)* (can sub 7 oz whole wheat linguine noodles
2 tsp sesame oil
3 4-oz chicken breast halves
1 c shrimp, thawed frozen cooked, peeled, deveined (70-110 count)
2 c frozen peas (do not thaw)
4 stalks celery, washed, sliced
1 tbsp low-sodium chicken broth

Peanut Sauce

1/2 c creamy natural peanut butter
1/2 c low-sodium chicken broth
2 tbsp fresh lime juice
1 tbsp brown sugar
1 tbsp low-sodium soy sauce
1 tbsp fresh ginger, peeled and finely chopped
1/4 tsp dried crushed red pepper

Servings

Ingredients

2 bundles Japanese buckwheat noodles (soba noodles)* (can sub 7 oz whole wheat linguine noodles
2 tsp sesame oil
3 4-oz chicken breast halves
1 c shrimp, thawed frozen cooked, peeled, deveined (70-110 count)
2 c frozen peas (do not thaw)
4 stalks celery, washed, sliced
1 tbsp low-sodium chicken broth

Peanut Sauce

1/2 c creamy natural peanut butter
1/2 c low-sodium chicken broth
2 tbsp fresh lime juice
1 tbsp brown sugar
1 tbsp low-sodium soy sauce
1 tbsp fresh ginger, peeled and finely chopped
1/4 tsp dried crushed red pepper

Instructions

In a large saucepan, cook pasta according to package directions.
Meanwhile, in a large skillet, heat sesame oil over medium heat. Turn pan to coat with oil.
Add chicken breast pieces. Sear on each side approx. 2-3 minutes, until browned. Reduce heat to medium-low.
Add peas and celery. Cook about 4-5 minutes, stirring occasionally, until peas are heated.
Add shrimp and chicken broth. Stir occasionally, and continue cooking until shrimp are heated through and chicken is completely cooked, approx. 4-5 minutes.
Remove chicken breast pieces and cut into ¼-inch strips lengthwise. If there is any remaining pink, return strips to pan and continue to cook until opaque white throughout.
Meanwhile, make peanut sauce. (Instructions below)

Peanut Sauce

Combine peanut butter and chicken broth in small saucepan, whisking to remove any lumps.
Add remaining ingredients. Stir and cook over medium heat until smooth and thick.

Recipe Notes

To serve: Divide cooked pasta between 4 plates or bowls. Top each with equal portions of chicken strips, shrimp, and veggies. Use peanut sauce as a dip, or add about 1-2 tbsp. to bowl and toss to combine.

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