Green Curry Recipe
Coconut milk, zucchini, eggplant, bell pepper, bamboo shoot, lime leaf and basil in green curry
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Ingredients
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Main Ingredients
Spices and Seasoning
Method
Preparation
- 1
Chop the Vegetables
Slice the zucchini, eggplant, and bell pepper into bite-sized pieces. Set aside.
- 2
Prepare the Bamboo Shoots
If using canned bamboo shoots, drain and rinse them under cold water. If fresh, peel and slice as needed.
- 3
Gather the Ingredients
Ensure you have all the ingredients measured and ready for cooking.
Cooking
- 4
- 5
Cook the Curry Paste
Add the green curry paste to the pan and sauté for about 2 minutes until fragrant.
- 6
Add Coconut Milk
Pour in the coconut milk and stir well to combine with the curry paste.
- 7
Incorporate Vegetables
Add the chopped zucchini, eggplant, bell pepper, and bamboo shoots to the pan. Stir to coat them in the curry sauce.
- 8
Add Lime Leaves and Season
Tear the lime leaves into pieces and add them to the curry. Season with salt and sugar, stirring everything together.
- 9
Simmer the Curry
Let the curry simmer for about 15-20 minutes, or until the vegetables are tender but still vibrant.
- 10
Finish with Basil
Just before serving, stir in the fresh basil leaves and remove the curry from heat.
