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Thai Green Curry

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A rich and aromatic Thai green curry made with creamy coconut milk, fragrant herbs, and a balance of spicy, sweet, and savory flavors, perfect for a comforting meal.

Ingredients

  • 2 tablespoons green curry paste
  • 2 cups coconut milk
  • 400g chicken breast or tofu, sliced
  • 1 cup eggplant, chopped
  • 1 bell pepper, sliced
  • 1/2 cup bamboo shoots
  • 2 cloves garlic, minced
  • 1–2 tablespoons fish sauce or soy sauce
  • 1 teaspoon sugar
  • 1/4 cup fresh basil leaves
  • 1 tablespoon oil

Instructions

  1. Heat oil in a pan over medium heat and sauté the green curry paste until fragrant.
  2. Add coconut milk and stir well to create a smooth sauce.
  3. Add the chicken or tofu and cook until nearly done.
  4. Add eggplant, bell peppers, and bamboo shoots, cooking until vegetables are tender.
  5. Season with fish sauce or soy sauce and sugar, adjusting to taste.
  6. Let the curry simmer for a few minutes until well combined.
  7. Stir in fresh basil leaves and serve hot.

Notes

  • Adjust the spice level by increasing or decreasing the curry paste.
  • Use tofu and soy sauce for a vegetarian version.
  • Add shrimp for a seafood variation.
  • Include extra vegetables like zucchini or green beans for variety.
  • Light coconut milk can be used for a lower-fat option, though less creamy.
  • Store leftovers in the refrigerator for up to 3 days and reheat gently with added liquid if needed.

Nutrition

Find it online: https://cookedbymaya.com/thai-green-curry/