| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 22g | 16g | 25g |
| sugars | fibre | protein | salt |
| 14g | 4g | 5g | 1.5g |
When I first stumbled upon the delight that is Thai Green Curry with Culantro, I was struck by how it made fruit feel so integral to a savory dish. Growing up in California with a Gujarati background, I’ve always been drawn to dishes that bridge different culinary worlds, and this recipe does exactly that. The combination of tangy pineapple chunks, sweet mango slices, and the aromatic allure of green curry paste truly makes this one-of-a-kind meal special.
The Aromatic Symphony
This recipe brings together a rich palette of flavors and aromas that are both comforting and invigorating. The creamy coconut milk paired with the sharpness of lime juice and minced ginger makes for a zesty, yet balanced, flavor profile. Each ingredient plays its part harmoniously, with the culantro leaves adding a unique, slightly more intense flavor compared to its cilantro cousin. The aroma of culantro combined with Thai basil creates a fragrant base that is both exotic and familiar.
Nutritious and Delicious
One of the reasons I keep coming back to Thai Green Curry with Culantro is because it’s as nutritious as it is delicious. Pineapple and mango bring not only sweetness but a high dose of vitamins, particularly vitamin C and A. Coconut milk adds a delightful creaminess while providing healthy fats, and the variety of vegetables offers a rainbow of vitamins and minerals. Adding tofu offers a plant-based protein option, making this dish both filling and nutritionally balanced.
Similar to dishes like Tofu and Coconut-Tomato Curry, this curry is versatile and can easily accommodate your preferred protein source, whether that be tofu, chicken, or shrimp. It pairs beautifully with a side of cooked jasmine rice, creating a complete meal that’s perfect for any night of the week.
If you’re a fan of Thai cuisine or Indian curries, you’ll find that this dish introduces a delightful twist by incorporating tropical fruits. The brown sugar and fish sauce add a perfect balance of sweet and salty flavors, making every bite an experience in itself. It’s a dish that’s not only satisfying but also something you can feel good about eating.
Whether you’re entertaining guests or simply spicing up your weeknight dinners, Thai Green Curry with Culantro is a go-to recipe that never fails to impress.
What You’ll Need
- 1 cup green curry paste
- 2 cans (13.5 oz each) coconut milk
- 1 1/2 cups vegetable broth
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 cups pineapple chunks (fresh or canned)
- 1 cup mango slices
- 1 cup lychee (optional)
- 1 1/2 cups bell peppers, sliced (any color)
- 1 cup carrots, sliced
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes
- 4 oz tofu, cubed (optional)
- 1/4 cup culantro leaves, chopped
- 1/4 cup Thai basil leaves
- 2 tablespoons lime juice
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- Salt to taste
- Cooked jasmine rice for serving
Method
Step One
In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and minced ginger, and sauté until fragrant, about 1 minute.
Step Two
Add the green curry paste to the pot and stir well, cooking for another 1-2 minutes to release the flavors.
Step Three
Slowly pour in the coconut milk and vegetable broth while stirring to combine. Bring the mixture to a gentle simmer.
Step Four
Add the fish sauce and brown sugar, stirring until the sugar is dissolved. Adjust the seasoning with salt to taste.
Step Five
Add the bell peppers, carrots, zucchini, cherry tomatoes, pineapple chunks, and mango slices to the pot. Allow the vegetables and fruits to cook until they are tender, about 10-15 minutes. If you’re using lychee and tofu, add them during this step.
Step Six
Once the vegetables are tender, stir in the culantro leaves, Thai basil leaves, and lime juice. Cook for an additional 2-3 minutes to blend the flavors.
Step Seven
Remove from heat and let the curry sit for a few minutes before serving. The flavors will meld together during this time.
Step Eight
Serve the Thai Green Curry hot over cooked jasmine rice. Enjoy!
