Green Curry Recipe
Thai style coconut milk green curry with bamboo shoot, eggplant, string bean, basil leave and bell pepper
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Prepare the Ingredients
Wash and chop the eggplant and bell pepper. Trim the string beans and slice the bamboo shoots.
Cook the Curry
In a large pot, heat the vegetable oil over medium heat. Add the green curry paste and stir-fry for 1-2 minutes until fragrant.
Add Coconut Milk
Pour in the coconut milk and bring to a simmer. Stir well to combine with the curry paste.
Add Vegetables
Add the eggplant, bamboo shoots, string beans, and bell pepper to the pot. Cook for about 10 minutes until the vegetables are tender.
Season the Curry
Stir in the soy sauce, sugar, and fresh basil leaves. Cook for an additional 2 minutes.
Serve
Taste and adjust seasoning if necessary. Serve hot with rice or noodles.
