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 (omit for vegetarian/vegan option) 1 tablespoon (15ml) fish sauce (omit for vegetarian/vegan option)
• 1 tablespoon (15ml) palm sugar or brown sugar 1 tablespoon (15ml) palm sugar or brown sugar
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 4 kaffir lime leaves 4 kaffir lime leaves
• 1 cup (150g) mixed vegetables (such as bell peppers, bamboo shoots, and eggplant) 1 cup (150g) mixed vegetables (such as bell peppers, bamboo shoots, and eggplant)
• 1 cup (200g) tofu or your choice of protein (such as chicken, shrimp, or beef) 1 cup (200g) tofu or your choice of protein (such as chicken, shrimp, or beef)
• Fresh Thai basil leaves, for garnish Fresh Thai 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): 25g, 10g
• Protein: 10g
• 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, and stir well to combine.
4. 4.
   Add the fish sauce (if using) and palm sugar, and stir until the sugar has dissolved.
5. 5.
   Add the bruised lemongrass stalk and kaffir lime leaves to the pan.
6. 6.
   Add the mixed vegetables and tofu (or protein of your choice) to the pan, and simmer for 5-7 minutes until the vegetables are tender and the protein is cooked through.
7. 7.
   Remove the lemongrass stalk and kaffir lime leaves from the curry.
8. 8.
   Serve the Thai Green Curry over cooked jasmine rice, garnished with fresh Thai basil leaves.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with the back of a knife to release its flavor.
• Kaffir lime leaves — Tear the leaves slightly before adding them to the curry to enhance their aroma.
• Thai basil leaves — Use fresh Thai basil leaves for garnish as they have a distinct flavor that complements the curry.

Tips & Tricks

• For a spicier curry, add more green curry paste.
• Adjust the sweetness by adding more or less palm sugar according to your taste preference.
• Feel free to customize the vegetables and protein based on your preference.
• If you can't find Thai basil, regular basil can be used as a substitute.
• Leftover curry can be stored in the refrigerator for up to 3 days and reheated 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 extra burst of flavor.

Presentation advice

Present the Thai Green Curry in a vibrant bowl, allowing the green color of the curry to shine through. Garnish with a sprig of fresh Thai basil and a wedge of lime for an appealing presentation.