Thai Green Curry
2
servings30
minutes30
minutesKeeps the screen of your device on.
Ingredients
- Green Curry Paste
1~2 green chilies (adjust to taste)
1 stalk lemongrass, chopped
4~5 kaffir lime leaves (finely chopped)
1 small piece of galangal (or ginger if unavailable)
4 cloves garlic
1 small shallot
1 tsp coriander root (or cilantro stems)
1 tsp cumin seeds
1 tsp white pepper
1 tbsp shrimp paste (optional)
1 tbsp vegetable oil (for blending)
- Curry
500 g chicken, beef, or tofu (cut into bite-sized pieces)
1 cup eggplant (Thai or regular, cut into wedges)
1 red bell pepper (sliced)
1 cup Thai basil leaves
2~3 kaffir lime leaves (whole)
400 ml coconut milk
1 tbsp fish sauce (or soy sauce for vegetarian)
1 tbsp palm sugar (or brown sugar)
1 tbsp lime juice (to taste)
Cooked jasmine rice (for serving)
Directions
- Blend the Paste
In a mortar and pestle or food processor, combine all the curry paste ingredients. Add a bit of oil to help blend until smooth. Adjust the chili according to your spice preference. - Heat the Coconut Milk
In a pot over medium heat, add half of the coconut milk and bring it to a simmer. Stir until it thickens slightly. - Add the Paste
Add the green curry paste to the pot and cook for a few minutes until fragrant. - Add Protein
Stir in the chicken (or tofu) and cook until it’s no longer pink. - Add Vegetables
Add the remaining coconut milk, eggplant, and red bell pepper. Simmer until the vegetables are tender. - Season
Add fish sauce, palm sugar, and lime juice. Adjust the seasoning to your liking. - Finish
Add the kaffir lime leaves and Thai basil. Stir gently to combine and cook for another minute. - Serve the curry hot with jasmine rice on the side.
Notes
- You can customize the vegetables based on what you have – zucchini, bamboo shoots, or green beans work well too! For a vegetarian version, use tofu and vegetable broth.
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