Craving the vibrant flavors of Thailand? Look no further than Thai Green Curry! This fragrant and creamy curry is a perfect balance of spicy, sweet, and savory, and while it might seem intimidating to make at home, with the right ingredients and a little patience, you can create a truly authentic and delicious version in your own kitchen.

Yields: 4-6 servings Prep time: 20 minutes Cook time: 30 minutes

Ingredients:

  • 2 tablespoons vegetable oil
  • 2 tablespoons green curry paste (high-quality store-bought or homemade)
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 cup chicken or vegetable broth
  • 1 pound chicken breast or firm tofu, cut into bite-sized pieces
  • 1 cup bamboo shoots, sliced
  • 1 cup Thai eggplant, quartered
  • 1/2 cup bell pepper (red, green, or yellow), sliced
  • 1/4 cup Thai basil leaves
  • 2 kaffir lime leaves, torn
  • 1-2 red chilies, thinly sliced (optional, for extra heat)
  • 1 tablespoon fish sauce (or soy sauce for vegetarian)
  • 1 teaspoon palm sugar (or brown sugar)
  • Cooked jasmine rice, for serving

Instructions:

  1. Sauté the Curry Paste: Heat the vegetable oil in a large pot or wok over medium heat. Add the green curry paste and sauté for 1-2 minutes, stirring constantly, until fragrant. This step helps to release the aromatic oils in the paste.
  2. Add Coconut Milk: Gradually stir in the coconut milk, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
  3. Add Broth and Aromatics: Pour in the chicken or vegetable broth, add the torn kaffir lime leaves, and sliced red chilies (if using). Bring back to a simmer.
  4. Cook the Protein: Add the chicken or tofu to the pot and cook until it’s cooked through.
  5. Add Vegetables: Stir in the bamboo shoots, Thai eggplant, and bell pepper. Simmer for 5-7 minutes, or until the vegetables are tender-crisp.
  6. Season the Curry: Stir in the fish sauce (or soy sauce) and palm sugar (or brown sugar). Taste and adjust seasoning as needed – you might want to add a little more sugar for sweetness or chili for heat.
  7. Stir in Basil: Just before serving, stir in the fresh Thai basil leaves.
  8. Serve Hot: Ladle the Thai green curry over bowls of fluffy jasmine rice. Garnish with extra Thai basil leaves or sliced chilies, if desired. Enjoy the incredible flavors of homemade Thai green curry!