Green curry is a real classic dish in Thailand. You can use many different types of vegetables in this dish, the choice is yours. Get to know the Thai flavors and get started with this delicious recipe.
How do you make this Green Curry?
2 tbsp vegetable oil
2 tbsp green curry paste
400 ml coconut milk
3 tbsp light soy sauce
12 tbsp palm sugar
1 tsp sea salt flakes
100g Thai aubergines, quartered (or use purple aubergines, sliced)
20 gr pea aubergines
50g canned bamboo shoots (drained weight), rinsed and drained
150 gr carrot, sliced
30 g yardlong beans, cut into 2.5 cm
3 kaffir lime leaves
Handful of sweet basil leaves, plus extra to garnish
2 red eye chiles, sliced, plus extra to garnish
Steamed jasmine rice or boiled rice noodles
Heat the oil in a large pan or wok over medium heat. Add the curry paste and stir-fry for about 1 minute, until fragrant. Gradually stir in half of the coconut milk and cook for about 5 minutes, until the oil rises from the paste to the surface of the coconut milk. Once this happens, stir in the remaining coconut milk. Season with the soy sauce, palm sugar and salt and stir until the mixture comes to a boil.
Stir in the remaining ingredients and cook for about 5 minutes, until the vegetables are tender. Garnish with additional basil leaves and chili slices. Serve immediately with rice or rice noodles.
Serving tip: Drink a Slim Fit Fusion 01 with it.