Thai Green Curry with Japanese Mochi
A creamy Thai green curry served with chewy Japanese mochi for an unexpected texture contrast. This fusion-inspired asian fusion (dairy-free) ready in about 70 minutes pairs chicken thighs, green curry paste, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 400g chicken thighs
- 3 tbsp green curry paste
- 400ml coconut milk
- 10 pcs mochi
- 2 pcs kaffir lime leaves
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat until shimmering. Add the 400g chicken thighs, season with 1/2 tsp salt, and cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and no longer pink in the center. Tip: Browning the chicken first develops deeper flavor than cooking it directly in the curry paste.
- Step 2: Reduce heat to medium, add the 3 tbsp green curry paste, and stir continuously for 2-3 minutes until the paste turns aromatic and slightly darker in color. Tip: Avoid burning the curry paste—remove from heat if it starts to smoke.
- Step 3: Pour in the 400ml coconut milk, stirring to combine with the chicken and paste. Bring to a gentle simmer, then reduce heat to low and cover. Let cook for 15-18 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon and the chicken is tender.
- Step 4: Remove the pot from heat, stir in the 2 kaffir lime leaves, and let sit for 2 minutes until their fragrance infuses the curry. Tip: Kaffir lime leaves are delicate—add them near the end to preserve their citrusy aroma.
- Step 5: Serve the curry hot in bowls, placing 2-3 pieces of mochi (uncooked, store-bought Japanese mochi) on the side for each person. Tip: For a softer texture, briefly steam the mochi for 1-2 minutes before serving.
Frequently asked questions
How long does Thai Green Curry with Japanese Mochi take to make?
Total time is about 70 minutes (40 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Thai Green Curry with Japanese Mochi?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Thai Green Curry with Japanese Mochi?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Thai Green Curry with Japanese Mochi for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Thai Green Curry with Japanese Mochi dairy-free?
Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
