Thai
Green Curry
A vibrant and aromatic Thai green curry full of fresh herbs, coconut milk, and vegetables, offering a balance of spice, sweetness, and savory flavors. Perfect for those looking to master Thai cuisine!
Total Time50 minutes
Servings4
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
25
Protein
40
Carbs
30
Fat
7
Fiber
0g
Sodium
Ingredients
- 2 tablespoons vegetable oil
- 1 cup homemade green curry paste
- 1 can (400ml) coconut milk
- 2 cups vegetable broth
- 1 tablespoon fish sauce
- 2 tablespoons brown sugar
- 1 cup Thai eggplant, quartered
- 1 cup bell peppers, julienned
- 1 cup zucchini, sliced
- 1 cup baby corn, halved
- 1 cup fresh basil leaves
- 1 cup spinach
- Juice of 1 lime
- Protein of choice (tofu, chicken, or shrimp) - 400g, cubed
Instructions
- 1Heat the vegetable oil in a large pot over medium heat.
- 2Add the homemade green curry paste and fry for about 2-3 minutes, stirring continuously until fragrant.
- 3Pour in the coconut milk and vegetable broth, stirring to combine.
- 4Add the fish sauce and brown sugar, stirring until dissolved.
- 5Bring the mixture to a gentle boil, then reduce to a simmer.
- 6Add the protein of choice to the pot and cook until done (tofu for about 10 minutes, chicken for about 15 minutes, shrimp for about 5-7 minutes).
- 7Once the protein is cooked, add the Thai eggplant, bell peppers, zucchini, and baby corn. Cook for an additional 5-7 minutes until the vegetables are tender.
- 8Stir in the fresh basil and spinach, allowing them to wilt slightly.
- 9Squeeze lime juice over the curry and stir to combine.
- 10Serve hot with jasmine rice or rice noodles.
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