Thai Green Curry (2018 Package Recipe)

This is the recipe that was on our original 2018 packaging. The big difference is less coconut milk.

Shopping List & Prep (serves 4)

  • 1½ lbs boneless skinless chicken thighs or breasts (or substitute with tofu) cut into 1-2" pieces 2 cups vegetables like broccoli, green beans, bell peppers or carrots, cut into bite-size pieces
  • ½ small bunch cilantro (or basil, Thai if available), roughly chopped—approx. ¾ cups
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 lime, zest & juice
  • 13.5 oz can coconut milk (full fat works best)
  • 2 TBSP vegetable oil
  • 2-4 cups cooked jasmine rice


  1. Steam vegetables until al dente (firm), put aside.
  2. In large sauté pan or Dutch oven, heat oil over medium-low heat.
  3. Add shallot and garlic. Cook, stirring often until softened, about 5 minutes.
  4. Add Masi Masa Spice Blend and cook, stirring constantly until spices
    turn darker, about 1 minute.
  5. Add chicken (or tofu), toss until coated. Add coconut milk and lime zest. Bring to a boil. Lower heat and simmer at a gentle bubble until chicken (or tofu) is cooked through, about 10 minutes.
  6. Add steamed vegetables, lime juice and two-thirds of chopped cilantro and stir until heated through, about 1 minute.
  7. Serve over jasmine rice topped with remaining cilantro.

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