Green Curry Recipe

Prepare aromatics

Peel and mince the garlic and shallot. Cut off the fibrous outer layers of the lemongrass and finely chop the white part. Grate the galangal or ginger.

Heat a large wide skillet or wok over medium heat. Add 2 tbs vegetable oil and let it warm until shimmering but not smoking.

Add the sliced shallot and sauté for 1–2 minutes until translucent. Add the minced garlic, grated galangal (or ginger), and chopped lemongrass; sauté 30–45 seconds until fragrant.

Stir in 4 tbs Thai green curry paste and fry it with the aromatics for 1–2 minutes, pressing it into the pan so the oil releases the paste's fragrance. This step blooms the spices and increases depth.

Pour in 100 ml of the coconut milk and stir to loosen any browned bits and to combine with the curry paste, cooking 1 minute until it becomes aromatic and slightly thickens.

Add the remaining 300 ml coconut milk and 150 ml vegetable stock (or water). Stir to combine, bring to a gentle simmer over medium heat.

Season the sauce with 2 tbs fish sauce (or soy sauce), 1 tsp palm sugar, and stir. Taste the broth for balance — it should be salty-spicy-sweet. Adjust fish sauce or sugar in 1/2 tsp increments if needed.

Add the broccoli florets to the simmering curry first (they take longest). Simmer 3 minutes uncovered.

Add the sliced zucchini and green pepper and simmer another 2–3 minutes until vegetables are crisp-tender.

Stir in the snap peas and sliced green chilies and simmer 1–2 minutes more so snap peas remain bright and crunchy. Total cook time for vegetables should keep them vibrant rather than mushy.

Remove the pan from heat. Stir in 1 tbs fresh lime juice and fold in the Thai basil leaves and roughly chopped cilantro. The residual heat will wilt the herbs and keep their aroma.

Taste and adjust seasoning: more fish sauce for saltiness, lime for brightness, or an extra sliced chili or 1/2–1 tbs curry paste if you want it spicier. If curry seems too thin, simmer a minute to reduce; if too thick, add up to 50 ml water or stock.

Divide cooked jasmine rice among 4 bowls or plates. Spoon the hot green curry over the rice, ensuring a mix of vegetables and sauce.

Garnish each serving with extra Thai basil leaves, a sprinkle of cilantro, and a lime wedge on the side. Serve immediately.