Main Course

Thai Green Curry

Name: Thai Green Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: thai
Ingredients: 800 ml coconut milk full-fat; 4 tbsp green curry paste; 240 ml vegetable broth; 1 pcs bell pepper sliced; 220 g bamboo shoot drained, sliced; 1 pcs eggplant diced; 150 g green bean trimmed, halved; 1 pcs lime juiced; 1 tbsp brown sugar; 2 tbsp soy sauce; 0.25 cup fresh basil chopped; 0.25 cup fresh cilantro chopped; 1 cup jasmine rice cooked, for serving

This vibrant Thai green curry is packed with aromatic flavors and fresh vegetables, simmered in a rich coconut milk base. It's a comforting and satisfying meal that can be customized with your favorite protein.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 698 kcal

Allergen information: may contain crustaceans, fish, gluten, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

800 mlcoconut milk, full-fat
4 tbspgreen curry paste
240 mlvegetable broth
1 pcsbell pepper, sliced
220 gbamboo shoot, drained, sliced
1 pcseggplant, diced
150 ggreen bean, trimmed, halved
1 pcslime, juiced
1 tbspbrown sugar
2 tbspsoy sauce
1 cupjasmine rice, cooked, for serving

garnish

0.25 cupfresh basil, chopped
0.25 cupfresh cilantro, chopped

Equipment

wok · large pot · cutting board · knife

The method

Step by step

1
Heat a large pot or wok over medium heat.
About 1 min
2
Add half of the coconut milk to the pot and bring to a gentle simmer. Stir in the green curry paste and cook for 3-5 minutes, stirring constantly, until fragrant and the paste has dissolved.
About 5 min
Cook’s note: Cooking the curry paste with coconut milk helps to deepen its flavor.
3
Pour in the remaining coconut milk and vegetable broth. Bring the mixture to a simmer.
About 3 min
4
Add the bell pepper, bamboo shoot, eggplant, and green beans to the simmering curry. Cook for 10-12 minutes, or until the vegetables are tender-crisp.
About 12 min
Cook’s note: Adjust cooking time based on your preferred vegetable texture.
5
Stir in the lime juice, brown sugar, and soy sauce. Taste and adjust seasonings as needed.
About 2 min
Cook’s note: Always taste and adjust to your preference – you might want more spice, sweetness, or tang.
6
Remove the curry from the heat and stir in the fresh basil and fresh cilantro.
About 1 min
Cook’s note: Adding herbs at the end preserves their fresh flavor and color.
7
Serve the Thai green curry hot over cooked jasmine rice.

Per serving

Nutrition

58%Score

Calories: 698.3kcal
Protein: 11.8g
Carbs: 63.9g
Fat: 54.9g
Fibre: 10g
Sugar: 15.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover green curry in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through.