Ingredients
Green Curry Paste
- 4-5 green Thai bird's eye chilies (adjust to taste)
- 2 shallots chopped
- 4 garlic cloves minced
- 1 thumb-sized piece of ginger chopped
- 2 stalks lemongrass thinly sliced (use only the bottom white part)
- 1 lime zested and juiced
- 1 bunch fresh coriander stems and leaves separated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp shrimp paste
- salt to taste
Curry
- 400 g chicken
- 400 ml coconut milk
- 1-2 tbsp vegetable oil
- 2-3 lime leaves torn into pieces (optional)
- 1-2 red or green bell peppers sliced
- 100 g Thai eggplants or regular eggplants diced
- 100 g bamboo shoots sliced
- 1 tbsp fish sauce
- 1 tsp sugar
- fresh Thai basil leaves or regular basil leaves for garnish
- cooked jasmine rice for serving
Instructions
Prepare the Green Curry Paste:
- In a food processor or mortar and pestle, combine the green chilies, shallots, garlic, ginger, lemongrass, lime zest, lime juice, cilantro stems, ground cumin, ground coriander, and shrimp paste (if using).
- Grind or process until you have a smooth paste, adding a little water if necessary. Season with salt to taste.
Cook the Protein:
- In a large pan or wok, heat the vegetable oil over medium-high heat.
- Add the green curry paste and cook for 1-2 minutes, stirring constantly until it becomes fragrant.
Add the Protein and Vegetables:
- Add the chicken, beef, or tofu to the pan and cook until it's no longer pink (about 5 minutes).
Add the Vegetables:
- Stir in the coconut milk, lime leaves (if using), bell peppers, eggplants, and bamboo shoots.
Simmer:
- Reduce the heat to medium-low and let the curry simmer for 10-15 minutes or until the vegetables are tender and the flavors have melded together.
Season and Serve:
- Stir in fish sauce (if using) and sugar. Adjust the seasoning to taste.
- Remove from heat and discard kaffir lime leaves.
- Serve hot over cooked jasmine rice, garnished with fresh basil leaves.Enjoy your homemade Thai Green Curry! Adjust the spiciness by adding more or fewer green chilies according to your preference.
Nutrition Facts
Thai green curry
Amount per Serving
Calories
403
% Daily Value*
Fat
27
g
42
%
Saturated Fat
19
g
119
%
Trans Fat
0.04
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
3
g
Cholesterol
78
mg
26
%
Sodium
543
mg
24
%
Potassium
982
mg
28
%
Carbohydrates
18
g
6
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
27
g
54
%
Vitamin A
628
IU
13
%
Vitamin C
99
mg
120
%
Calcium
69
mg
7
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.