Thai Green Curry | The Surfers Kitchen
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Green Thai Curry

green thai curry


  • 1/2 cup chopped cilantro
  • 2 Tablespoons chopped ginger
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 8 cloves peeled garlic
  • 2 large shallots (chopped)
  • 4 Thai chili peppers
  • 2 cups of broccoli florets
  • 2 cups of bok choy (or baby bok choy slices)
  • 2 teaspoons of dark sesame oil
  • 4 teaspoons sugar
  • 1 Tablespoon soy sauce
  • 3/4 teaspoon salt
  • 1 can light coconut milk
  • 1/2 pound shrimp (Or if you want to make this vegan (use tofu instead of shrimp. You will need 1 lb of tofu drained and cut into 3/4 inch cubes.), optional)
  • 1/4 cup lime juice
  • 2 Tablespoons black sesame seeds


  1. ) Make some Japanese white rice in your rice cooker.
  2. ) Combine the cilantro, ginger, garlic, coriander, cumin, shallots in the food processor. Process until smooth–set aside. You just made your own curry paste!
  3. ) Steam broccoli until crisp tender. Drain and set aside.
  4. ) Allow the water at the bottom of your steamer come to a boil. Throw in the bok choy and let cook for 1 minute. Drain and set aside.
  5. ) Heat a pan to medium and add sesame oil. Add curry mixture to the pan and saute for 1 minute—-stirring the whole time. Your house is going to smell good!
  6. ) Add sugar, soy sauce, salt, and coconut milk and bring to a boil.
  7. ) Reduce heat and add shrimp (or tofu) and cook for 2 minutes. No more, no less.
  8. ) Toss in broccoli and bok choy and let sit for 1 minute.
  9. ) Done. Do not let the shrimp cook for more than 3 minutes…..that is really all the time they need.
  10. ) Place a generous scoop of curry on 1/2 cup of rice. Sprinkle with black sesame seeds.
  11. Enjoy! It is mighty tasty!