Jul 14 2026
Restaurants›Bangkok Taste Cuisine›Green Curry (geang Keaw Warn) V Recipe

Green Curry (geang Keaw Warn) V Recipe

Inspired by Bangkok Taste Cuisine
Time30m
Serves4

Thai basil leaves, bell peppers, onions, bamboo shoots & eggplants in green coconut curry.

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Ingredients

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Vegetables

Curry Base

Method

Preparation

  1. 1

    Prepare Vegetables

    Wash and chop the bell peppers into bite-sized pieces. Slice the onion thinly. Cut the eggplant into cubes. Drain and rinse the bamboo shoots.

  2. 2

    Gather Ingredients

    Measure out all ingredients and have them ready for cooking.

Cooking

  1. 3

    Heat Oil

    In a large pot or wok, heat the vegetable oil over medium heat.

  2. 4

    Cook Curry Paste

    Add the green curry paste to the hot oil and stir-fry for about 1-2 minutes until fragrant.

  3. 5

    Add Coconut Milk

    Pour in the coconut milk and stir well to combine with the curry paste.

  4. 6

    Simmer with Vegetables

    Add the chopped bell peppers, sliced onion, bamboo shoots, and cubed eggplant to the pot. Stir to coat the vegetables in the curry sauce.

  5. 7

    Add Broth and Seasonings

    Pour in the vegetable broth, add sugar and soy sauce, and bring to a gentle simmer. Cook for about 10-15 minutes, or until the vegetables are tender.

  6. 8

    Add Thai Basil

    Stir in the Thai basil leaves just before serving, allowing them to wilt slightly.

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