Thai Green Curry

I long to go back to Thailand where ordering food is a breeze, luckily for me traditional Thai food is primarily gluten and dairy free! Wheat and dairy as we know it in North America is virtually non-existent in Thailand where the staples are rice, fresh fish, meat, vegetables and coconut milk. Taking Thai cooking classes is still on my list of to do’s but until then I turn to Thai Kitchen for their green, red and yellow curry pastes, fish sauce and coconut milk. Feel free to use your favourite brand, just ensure that the curry paste and fish sauce do not contain any wheat!

The main ingredients to this dish are coconut milk, curry paste, fish sauce and brown sugar. Feel free to add any combination of meat or fish and veggies that you desire. The spice level of this particular dish is very mild.


1 400ml can Thai Kitchen Premium Coconut Milk
2 tbsp Thai Kitchen Green Curry Paste
2 tbsp Thai Kitchen Fish Sauce
2 tbsp unrefined sugar
1/3 cup water
2 medium carrots, cut into matchsticks
1 large handful of snow peas
1/2 lb (250g) fresh or frozen shrimp, thawed


In a large saucepan combine the coconut milk and green curry paste and simmer over medium heat for 5 min. Add the fish sauce, brown sugar, water, carrots and snow peas. Simmer for 10 min, stirring occasionally until the veggies are almost tender. Stir in the shrimp and continue cooking 3-5 minutes until shrimp are cooked. Serve with jasmine rice.

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