Creamy Green Curry with Spinach and Coconut Milk

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Creamy Green Curry with Spinach and Coconut Milk is a delightful dish that brings together the vibrant flavors of fresh herbs and spices with the richness of coconut milk. This easy weeknight dinner is not only comforting but also packed with nutrients, making it a perfect choice for busy evenings. The combination of creamy coconut and earthy spinach creates a satisfying meal that will please both your palate and your senses.

Why You’ll Love This Recipe

This Creamy Green Curry is a quick and easy way to enjoy a taste of Thailand in your own kitchen. It’s flavorful, versatile, and can be prepared in under 30 minutes.

• Quick and easy preparation for busy weeknights.
• Rich and creamy texture that’s incredibly satisfying.
• Customizable with your favorite vegetables or proteins.
• Comforting and nourishing, perfect for any season.
• Pairs well with rice or noodles for a complete meal.

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons green curry paste
• 1 can (14 ounces) coconut milk
• 4 cups fresh spinach, roughly chopped
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Salt, to taste
• Fresh cilantro, for garnish
• Cooked jasmine rice, for serving

How to Make Creamy Green Curry with Rice

1. In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
2. Add the minced garlic and grated ginger to the skillet, and cook for an additional 1-2 minutes until fragrant.
3. Stir in the green curry paste, ensuring it is well combined with the onion mixture. Cook for another minute to release its flavors.
4. Pour in the coconut milk, stirring to incorporate the curry paste fully. Bring the mixture to a gentle simmer.
5. Add the chopped spinach to the skillet and stir until wilted, about 2-3 minutes.
6. Mix in the soy sauce and lime juice, adjusting the seasoning with salt as needed. Allow the curry to simmer for an additional 2-3 minutes.
7. Remove from heat and garnish with fresh cilantro before serving.
8. Serve the creamy green curry over cooked jasmine rice.

Tips for the Best Results

• Use fresh spinach for the best texture and flavor.
• Adjust the amount of green curry paste based on your spice preference.
• For a thicker curry, let it simmer longer to reduce the coconut milk.
• Taste and adjust the seasoning before serving to ensure the perfect balance.

Easy Variations

• Add protein by including chicken, shrimp, or tofu for a heartier meal.
• Incorporate other vegetables like bell peppers, zucchini, or eggplant for added nutrition and color.
• Substitute the jasmine rice with brown rice or quinoa for a different grain option.
• For a vegan version, ensure the curry paste is free from fish sauce.

What to Serve With It

• Steamed jasmine or basmati rice for a traditional touch.
• Rice noodles for a lighter, noodle-based dish.
• A crisp cucumber salad to balance the richness of the curry.
• Fresh spring rolls for a delightful appetizer.

Storage and Reheating

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This creamy green curry can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a saucepan over medium heat until heated through. If it thickens, add a splash of water or coconut milk to reach your desired consistency.

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