Green Curry Recipe
Spicy green curry with bamboo shoots, bell peppers, basil, and coconut milk
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Ingredients
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Curry Base
Main Ingredients
Finishing Touches
Method
Prepare Curry Base
- 1
- 2
Add the chopped shallots and sauté for 2–3 minutes until softened.
- 3
Stir in the minced garlic and ginger, and cook for another minute until fragrant.
- 4
Add the green curry paste and stir continuously for 1–2 minutes to release its aroma and deepen the flavor.
Cook Main Ingredients
- 5
Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste mixture.
- 6
Bring the mixture to a gentle simmer, then add the cubed tofu and bamboo shoots.
- 7
Add the sliced red and green bell peppers to the pot.
- 8
Stir in the fish sauce (or soy sauce) and brown sugar.
- 9
Allow the curry to simmer gently for 10–12 minutes, or until vegetables are tender and flavors are well developed.
Add Finishing Touches
- 10
Stir in the fresh Thai basil leaves and lime juice.
- 11
Add sliced green chili if desired for extra heat.
- 12
Taste the curry and adjust salt or seasoning as needed.
- 13
Serve hot with steamed jasmine rice or rice noodles.
