Authentic Thai Green Curry Recipe

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 2 tablespoons (30g) green curry paste 2 tablespoons (30g) green curry paste
• 400ml (13.5oz) coconut milk 400ml (13.5oz) coconut milk
• 500g (1.1lb) chicken breast, sliced OR 500g (1.1lb) shrimp, peeled and deveined 500g (1.1lb) chicken breast, sliced OR 500g (1.1lb) shrimp, peeled and deveined
• 1 cup (150g) bamboo shoots, sliced 1 cup (150g) bamboo shoots, sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 cup (150g) Thai eggplants, halved 1 cup (150g) Thai eggplants, halved
• 2 kaffir lime leaves 2 kaffir lime leaves
• 2 tablespoons (30ml) fish sauce 2 tablespoons (30ml) fish sauce
• 1 tablespoon (15ml) palm sugar or brown sugar 1 tablespoon (15ml) palm sugar or brown sugar
• Fresh Thai basil leaves, for garnish Fresh Thai basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 22g, 16g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the green curry paste and cook for 1-2 minutes until fragrant.
3. 3.
   Pour in half of the coconut milk and stir until the oil starts to separate.
4. 4.
   Add the chicken or shrimp and cook until they are almost cooked through.
5. 5.
   Add the remaining coconut milk, bamboo shoots, bell peppers, Thai eggplants, and kaffir lime leaves. Simmer for 5-7 minutes until the vegetables are tender.
6. 6.
   Stir in the fish sauce and palm sugar, adjusting the seasoning to taste.
7. 7.
   Remove from heat and garnish with fresh Thai basil leaves.
8. 8.
   Serve hot with jasmine rice.

Treat your ingredients with care...

• Thai basil leaves — Add the basil leaves just before serving to preserve their fresh aroma and flavor.

Tips & Tricks

• For a spicier curry, add more green curry paste.
• Adjust the sweetness and saltiness by adding more or less palm sugar and fish sauce, respectively.
• To make it vegetarian, substitute tofu or mixed vegetables for the chicken or shrimp.
• If Thai eggplants are not available, you can use regular eggplants cut into small cubes.
• For an extra burst of flavor, squeeze fresh lime juice over the curry before serving.

Serving advice

Serve the Thai Green Curry hot over a bed of fragrant jasmine rice. Garnish with fresh Thai basil leaves for an added pop of color and aroma.

Presentation advice

Present the Thai Green Curry in a vibrant bowl, allowing the green curry to stand out against the white jasmine rice. Sprinkle some chopped red chili on top for an extra touch of heat and visual appeal.