Description
Thai Green Curry is a creamy and flavorful dish that balances the richness of coconut milk with the bold spices of green curry paste. Packed with tender vegetables, protein of your choice, and fragrant herbs, it’s a deliciously satisfying meal that’s perfect for weeknights or special occasions. Serve with steamed jasmine rice to complete this authentic Thai experience.
Ingredients
Scale
- For the Curry Base:
- 2 tablespoons vegetable oil
- 3 tablespoons Thai green curry paste
- 1 can (14 ounces) coconut milk
- 1 cup chicken or vegetable broth
- 1 tablespoon fish sauce (or soy sauce for vegan)
- 1 teaspoon sugar
- For the Vegetables and Protein:
- 1 pound chicken breast or tofu, cubed
- 1 cup eggplant, sliced
- 1 cup zucchini, sliced
- 1 red bell pepper, sliced
- 1/2 cup green beans, trimmed
- 1/4 cup fresh basil leaves (Thai basil preferred)
- For Garnish:
- Fresh lime wedges
- Additional basil leaves
Instructions
- Prepare the Curry Base:
- Heat vegetable oil in a large skillet or wok over medium heat. Add the green curry paste and sauté for 1-2 minutes until fragrant.
- Add Coconut Milk and Broth:
- Gradually stir in the coconut milk and broth. Bring the mixture to a gentle simmer.
- Cook the Protein and Vegetables:
- Add the chicken or tofu to the skillet and cook for 5-7 minutes, or until fully cooked.
- Add the eggplant, zucchini, bell pepper, and green beans. Simmer for an additional 5-7 minutes until the vegetables are tender but not mushy.
- Season the Curry:
- Stir in the fish sauce and sugar. Taste and adjust seasoning if needed.
- Finish and Serve:
- Remove the skillet from heat and stir in the fresh basil leaves.
- Serve the curry hot over steamed jasmine rice, garnished with lime wedges and additional basil leaves.
Notes
- For a spicier curry, add sliced fresh green chilies during cooking.
- Substitute chicken with shrimp, tofu, or beef for variety.
- Use store-bought or homemade green curry paste based on your preference.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course