Emerald Curry Recipe
Choice of meat in homemade green chili paste curry with coconut milk, zucchini, Chinese eggplants, bell peppers, and basil leaves.
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Ingredients
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Curry Paste
Curry Ingredients
Method
Prepare Curry Paste
- 1
Make the Green Curry Paste
In a blender or food processor, combine the green chilies, garlic, ginger, shallots, lemongrass, cilantro stems, and fish sauce. Blend until smooth, adding a little water if necessary to help blend.
Cook the Curry
- 2
- 3
Cook the Curry Paste
In the same pot, add the prepared green curry paste. Cook for about 2-3 minutes until fragrant, stirring frequently.
- 4
Add Coconut Milk
Pour in the coconut milk, stirring to combine with the curry paste. Bring the mixture to a gentle simmer.
- 5
Add Vegetables and Meat
Add the sautéed meat back to the pot along with sliced zucchini, chopped Chinese eggplants, and diced bell peppers. Stir to combine everything well.
- 6
Season and Simmer
Add salt to taste and let the curry simmer for 15-20 minutes until the meat is cooked through and the vegetables are tender.
- 7
Finish with Basil
Just before serving, stir in the fresh basil leaves and allow them to wilt in the heat of the curry.