What meat is best with green curry?

In this blog post, we will answer the following question: What meat is best with green curry? We will also teach you how to make green curry, for those days when you want to try something different!

What meat is best with green curry?

The best meat to eat with green curry is pork, beef, chicken, or fish balls.  Green Curry is made from the green hot chili peppers typical of Thailand. And, above all, to Thai aubergines or peas: those of Nong Ta Klong. A kind of large berry, rounded in shape. 

Although they are very common in Thailand, it is difficult to find them in other parts of the world. The ingredients of this curry do not stain especially and the intensity of the green in the dish is very low: it is rather whitish, due to the coconut milk.

Rather soft and white meat, such as chicken, is usually added to this variety of curry. It is also very common to make its vegetarian version, only with vegetables. We leave you with a version of the English chef Jamie Oliver: simple and perfect to try the Thai essence and surprise your non-carnivorous friend. 

When you say curry, you are definitely thinking of a multitude of Indian dishes that use a combination of very aromatic herbs and spices, including turmeric, cumin, coriander, ginger, and fresh or dried hot peppers. The combination can vary, of course, from one region to another, depending on the traditions and preferences of each family or person.

The curry is usually made in a sauce and served directly over rice. This also means its name, in fact, the word curry is anglicized from the Tamil word Kari, which literally means rice sauce.

This dish appeared in English cuisine in the seventeenth century; later, Hannah Glasse’s book, The Art of Cookery (1758) mentioned an Indian curry recipe.

With the growing popularity of curry, a number of curry powders/mixtures appeared. These were commercially prepared mixtures of spices, and as you can see, they came from the idea of ​​Westerners who liked Indian cuisine but did not have the time or patience to mix the ingredients each time.

Thus, curry has become a popular dish, adapted in every country, part of what is called fusion cuisine.

Traditional curry recipes sometimes also contain fish, beef, or chicken, but always with many vegetables. That is why you will find many vegetarian options that are completely traditional – and no wonder – in that part of the world we find many people with religious and ethical precepts that do not allow them to eat meat.

Curry is very easy to “veganize” – and that’s why I like it so much! It is nutritious, delicious, and healthy, only good for a family lunch or dinner!

Vegan green curry

This vegan green curry recipe couldn’t be easier! You will need a Thai green curry paste. You can either buy a ready-made one or make your own from scratch.

The homemade one is, of course, better; where else do you put it and it’s ready in a few minutes! In today’s recipe, I will show you how I prepare my curry paste at home. You can use a mixture of Thai spices, hot peppers, basil, and coriander. This paste is also super versatile – you only need a few teaspoons to improve the taste of any dish!

If you want to make things even more delicious, you can add tofu to this dish in several ways. Traditionally, tofu is eaten empty, mixed, or added to a mixture for a variety of textures.

But you can also use it as a garnish, together with rice, or even better, you can put it in a marinade or on the grill. Trust me when I tell you it’s worth the effort – I could eat grilled tofu all day, it’s so good when it’s cooked properly!

Ingredients for the curry paste:

  • 1 strand of lemongrass
  • 1 green chili, chopped
  • 1 chopped onion
  • 4 cloves of garlic
  • 1 tablespoon ginger, chopped
  • ½ cup of fresh coriander, chopped
  • ½ basil cane
  • ½ crushed cumin cup
  • ½ teaspoon white pepper
  • ½ teaspoon ground coriander
  • 3 tablespoons soy sauce
  • 2 tablespoons lemon juice
  • 1 teaspoon brown sugar
  • 3-4 tablespoons coconut milk
  • 1 teaspoon salt

Ingredients for the curry:

  • 1 cup grated cauliflower (the size of a grain of rice)
  • 1 red onion, chopped
  • 4 cloves of garlic, crushed
  • ½ broccoli, chopped
  • 3 colored carrots, cut into slices
  • 1 chopped zucchini
  • ½ green bean cane, chopped
  • ¾ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 tablespoon coconut sugar
  • 1 can of coconut milk
  • 3 tablespoons fresh, chopped coriander
  • half a lime


  1. To make the curry paste, add all the ingredients for the curry in a food processor and beat until it becomes a fine paste.
  2. In a saucepan over medium heat, add coconut oil.
  3. Add the curry paste (2 tablespoons) and leave for 1 minute.
  4. Then add the chopped onion and cook until translucent.
  5. Add the garlic and continue cooking.
  6. Add broccoli, cauliflower, green beans, carrots, and zucchini.
  7. Add sea salt, black pepper, coconut sugar, and then mix.
  8. Lower the temperature over medium heat and cook, stirring, until the carrots become soft and crispy (about 15 minutes).
  9. Add the coconut milk, mix, and cook for 5 minutes.
  10. Squeeze half the lime on top and then turn off the heat.
  11. Add coriander and serve!

Other FAQs about Curry which you may be interested in.

How do you reheat curry puffs in the microwave?

How do you preserve fresh curry leaves?

How do you make restaurant style Thai curry?

The bottom line

We remind you that green curry has a more mild taste, compared to the yellow and red curry. Both green and yellow curry are ideal for chicken and vegetables. It also works with shrimp and some fish.

If you have any questions or comments on the content, please let us know!