Description
Love eating Thai green curry at your favorite Thai restaurant? Try making it at home with this easy Thai Green Curry recipe! It’s easier, cheaper and better than eating it out!
Ingredients
Scale
- 2 tbsp. cooking oil of your choice
- 2 cans of coconut milk (14 ounces), the Chao Koh brand is my fav
- 1 c. water
- 3–6 tbsp. Thai green curry paste, Mae Anong is a good one
- 1.5 lbs of pork or chicken breasts, thinly sliced
- 1 c. frozen or fresh shelled peas, or small pea eggplants
- 1 lb. small Thai eggplants, cut in quarters, or 2 long Asian eggplants cut into bite-sized pieces
- 4 fresh kaffir lime leaves
- fish sauce to taste
- 1–2 tbsp palm sugar, or brown sugar, to taste
- 1 c. fresh Thai sweet basil with flowers, or sub with other basil you have on hand
Instructions
- Add cooking oil to large pot and warm it.
- Be careful not to shake up your coconut milk because you want the thick cream to stay on top. Spoon out the thick cream from each can into the large pot and heat over medium-heat.
- Reduce until it looks bubbly like melted marshmallows.
- Add curry paste to the coconut cream and fry for a few minutes until its fragrance soothes your soul and makes you smile.
- Add the rest of the milk, and water to the coconut cream and curry paste, and bring to a boil.
- Add the meat and pea eggplants to the pot, if you somehow found them (I never have). If using fresh or frozen peas, don’t add them yet or they will disintegrate, lesson learned.
- Return to a boil.
- Reduce heat and simmer 10 minutes uncovered.
- After simmering, add the Thai eggplants, frozen or fresh peas (if using) and kaffir lime leaves to the pot.
- Taste the curry. If you think it needs more salt, add fish sauce to taste. I like to add palm sugar because I like my curry a bit sweeter since coconut milk lends itself to that.
- Simmer a few more minutes until the eggplants and peas are tender.
- Stir in the basil and cook one more minute and turn off the heat.
- Serve with steamed jasmine rice.
- Enjoy!
Notes
I think curries always taste better the next day because all the herbs got to mingle and get to know each other over night. If I’m having guests over, I like to make green curry the night before and warm it up before they arrive.
This recipe is adapted from Kasma Loha-Unchit’s wonderful cookbook, “It Rains Fishes.”
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 3-4