Thai Green Curry
Fragrant and spicy Thai curry with coconut milk, vegetables, and your choice of protein.
Personal Note: I make my own curry paste when I have time, but store-bought works great too. Mae Ploy brand is my go-to. For vegetables, I use whatever's in season - the recipe is very forgiving. Don't skip the Thai basil at the end; it really makes the dish.
Ingredients
- •2 tablespoons coconut oil
- •3-4 tablespoons Thai green curry paste
- •400ml coconut milk
- •200ml chicken or vegetable stock
- •500g protein (chicken, tofu, or shrimp)
- •2 tablespoons fish sauce
- •1 tablespoon palm sugar or brown sugar
- •1 red bell pepper, sliced
- •1 cup bamboo shoots
- •100g Thai eggplant or regular eggplant, cubed
- •4-5 kaffir lime leaves
- •1 cup Thai basil leaves
- •2 Thai chilies, sliced (optional)
- •Lime juice to taste
- •Jasmine rice, for serving
Instructions
- 1
Heat coconut oil in a large pan or wok over medium-high heat. Add curry paste and fry for 1-2 minutes until fragrant.
- 2
Add half the coconut milk and stir until the paste dissolves and oil begins to separate (this intensifies the flavor).
- 3
Add protein of choice and cook until partially done (about 3-4 minutes).
- 4
Pour in remaining coconut milk and stock. Add fish sauce, sugar, and kaffir lime leaves. Bring to a gentle simmer.
- 5
Add bell pepper, bamboo shoots, and eggplant. Simmer for 8-10 minutes until vegetables are tender.
- 6
Taste and adjust seasoning with more fish sauce, sugar, or lime juice as needed.
- 7
Turn off heat and stir in Thai basil and sliced chilies.
- 8
Serve hot over jasmine rice with lime wedges on the side.