Green Curry Recipe

Inspired by Koreana Restaurant

Time30m

Serves4

Make Green Curry Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Curry Base

3 tbsp Green curry paste

1 2/3 cup (400 ml) Coconut milk

7/8 cup (200 ml) Vegetable broth

1 tsp Brown sugar

2 tbsp Aged soy sauce

Vegetables

1 cup Bell peppers (sliced)

1 cup Zucchini (sliced)

1 cup Carrot (sliced thin)

1 cup Snap peas

1 cup Fresh basil leaves

Protein (optional)

7.05 oz (200 g) Tofu (cubed)

10.6 oz (300 g) Chicken breast (cubed)

Method

Preparation

Prepare the Protein (if using)

If using chicken, cut the chicken breast into bite-sized cubes. If using tofu, cut it into cubes as well. Set aside.

Prep the Vegetables

Wash and slice all the vegetables: bell peppers, zucchini, carrots, and snap peas. Set aside.

Cooking

Cook the Protein

In a large pan or wok over medium heat, add a little oil. Sauté the chicken cubes or tofu until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.

Make the Curry Base

In the same pan, add the green curry paste and fry for 1-2 minutes until fragrant. Pour in the coconut milk and vegetable broth, stirring to combine.

Add Sugar and Soy Sauce

Stir in the brown sugar and soy sauce, mixing well until the sugar dissolves.

Add Vegetables

Add the sliced bell peppers, zucchini, carrots, and snap peas to the curry base. Cook for about 5 minutes until the vegetables are tender but still crisp.

Combine Protein and Finish

Return the cooked chicken or tofu to the pan, and stir in the fresh basil leaves. Cook for an additional 2-3 minutes to heat through and allow the flavors to meld.

Serving

Serve the Curry

Serve the green curry hot over steamed rice or noodles. Enjoy your meal!