Authentic Thai Green Curry

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 2 tablespoons (30g) Thai green curry paste 2 tablespoons (30g) Thai green curry paste
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 tablespoon (15ml) fish sauce 1 tablespoon (15ml) fish sauce
• 1 tablespoon (15ml) palm sugar 1 tablespoon (15ml) palm sugar
• 1 cup (150g) bamboo shoots, sliced 1 cup (150g) bamboo shoots, sliced
• 1 cup (150g) green beans, trimmed and cut into bite-sized pieces 1 cup (150g) green beans, trimmed and cut into bite-sized pieces
• 1 cup (150g) bell peppers, sliced 1 cup (150g) bell peppers, sliced
• 1 cup (150g) eggplant, diced 1 cup (150g) eggplant, diced
• 1 cup (150g) tofu, cubed 1 cup (150g) tofu, cubed
• 1 cup (150g) chicken, sliced (optional) 1 cup (150g) chicken, sliced (optional)
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish
• Cooked jasmine rice, for serving Cooked jasmine rice, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 20g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 15g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan or wok over medium heat.
2. 2.
   Add the green curry paste and stir-fry for 1-2 minutes until fragrant.
3. 3.
   Pour in the coconut milk and vegetable broth, stirring well to combine.
4. 4.
   Add the fish sauce and palm sugar, stirring until the sugar has dissolved.
5. 5.
   Add the bamboo shoots, green beans, bell peppers, eggplant, tofu, and chicken (if using). Simmer for 10-15 minutes until the vegetables are tender and the flavors have melded together.
6. 6.
   Garnish with fresh basil leaves and serve hot with jasmine rice.

Treat your ingredients with care...

• Thai green curry paste — Use store-bought or homemade paste for convenience and authenticity. Adjust the amount according to your desired level of spiciness.
• Coconut milk — Shake the can well before using to ensure a smooth and creamy consistency.
• Fish sauce — Look for high-quality fish sauce to enhance the umami flavor of the curry.
• Bamboo shoots — If using canned bamboo shoots, rinse them thoroughly to remove any brine or excess saltiness.
• Basil leaves — Use fresh Thai basil leaves for an authentic touch. If unavailable, regular basil leaves can be used as a substitute.

Tips & Tricks

• For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
• Adjust the spiciness by adding more or less green curry paste.
• To make the curry more indulgent, substitute some of the coconut milk with coconut cream.
• Customize the vegetables according to your preference and seasonal availability.
• For a burst of freshness, squeeze some lime juice over the curry before serving.

Serving advice

Serve the Thai Green Curry hot with a side of fragrant jasmine rice. The rice helps to balance the spiciness of the curry and provides a satisfying base for the flavors to shine. Garnish with fresh basil leaves for an added pop of color and aroma.

Presentation advice

Present the Thai Green Curry in a vibrant and colorful manner by arranging the vegetables and protein on top of the curry sauce. Sprinkle some fresh basil leaves on top for an appealing garnish. Serve it in traditional Thai ceramic bowls for an authentic touch.