Description
A vibrant and aromatic Thai green curry made with coconut milk, green curry paste, and a choice of protein or tofu, complemented by fresh vegetables.
Ingredients
- Coconut milk: 1 can
- Green curry paste: 2-3 tablespoons
- Chicken or tofu: 1 lb, cut into bite-sized pieces
- Eggplant: 1, cubed
- Red bell pepper: 1, sliced
- Bamboo shoots: 1 can, drained
- Fresh basil leaves: 1 cup
- Lime juice: 2 tablespoons
- Fish sauce or soy sauce: 2 tablespoons
- Vegetable oil: 2 tablespoons
Instructions
- Prepare all ingredients by chopping chicken or tofu, eggplant, and red bell pepper.
- If making your own green curry paste, blend fresh green chilies, garlic, shallots, lemongrass, and salt until smooth.
- Heat vegetable oil in a large pot over medium heat and sauté the green curry paste for 1-2 minutes.
- Add coconut milk and bring to a gentle simmer.
- Add chicken or tofu and cook for 5-7 minutes until cooked through.
- Add eggplant, bell pepper, and bamboo shoots, and simmer for another 5-10 minutes until vegetables are tender.
- Serve hot over jasmine rice, garnished with fresh basil leaves and lime wedges.
Notes
- Be careful not to overcook the vegetables to maintain their texture.
- Adjust the amount of curry paste to control the spice level.
- Add fresh basil just before serving for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 60mg
Keywords: green curry, Thai cuisine, coconut milk, vegetarian recipe, curry paste