Thai Green Curry Recipe

Inspired by Embur Fire Fusion

Time30m

Serves4

Spicy green curry with your choice of protein.

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Ingredients

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Main Ingredients

2 tbs Green curry paste

1 2/3 cup (400 ml) Coconut milk

2 tbs Tuscany sunflower oil

10.6 oz (300 g) Protein of choice (chicken, tofu, shrimp, etc.)

1 medium Eggplant, diced

1 medium Bell pepper, sliced

1 cup Basil leaves, fresh

1 tbs Fish sauce

1 tsp sugar

1 unit Lime, juiced

Method

Cooking Instructions

Prepare the Ingredients

Gather all the ingredients and prepare your protein (cut into bite-sized pieces if necessary), and chop the vegetables.

Cook the Curry Paste

In a large pan or wok, heat the vegetable oil over medium heat. Add the green curry paste and sauté for 2-3 minutes until fragrant.

Add Coconut Milk

Pour in the coconut milk and stir well to combine with the curry paste. Bring to a gentle simmer.

Add Protein and Vegetables

Add your choice of protein and the diced eggplant and bell pepper. Stir to coat everything in the curry sauce.

Season the Curry

Add the fish sauce, sugar, and lime juice. Stir well and let it simmer for about 10-15 minutes until the protein is cooked through and the vegetables are tender.

Finish with Basil

Remove from heat and stir in the fresh basil leaves. Serve hot over rice or noodles.