Green Curry Recipe
Eggplant, bell peppers, bamboo shoots and fresh basil in a green curry sauce.
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Ingredients
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Green curry paste & aromatics
Curry base & liquids
Vegetables & produce
Proteins & finishing (optional)
To serve
Method
Green curry paste & aromatics
Prepare aromatics
Mince the garlic, grate the ginger, and finely chop the white part of the lemongrass. Slice optional green chilies. Quarter the eggplants if using small Thai eggplant.
If you have store-bought green curry paste, measure 3 tbs. If making your own, pound or blend fresh green chilies, cilantro stems, shallot, galangal (or ginger), lemongrass, kaffir lime peel (optional), shrimp paste (optional), and a pinch of salt into a paste until smooth (yield ~3 tbs).
Curry base & liquids
Cook paste in oil
In a large skillet or wok over medium heat, warm 2 tbs vegetable oil until shimmering. Add the green curry paste and stir-fry for 1–2 minutes until fragrant, stirring constantly to avoid burning.
Add aromatics
Add the minced garlic, grated ginger, and chopped lemongrass to the paste. Cook 1 minute until aromatic.
Add coconut milk
Pour in 400 ml coconut milk, stirring to break up the paste and create a smooth sauce. Bring to a gentle simmer.
Adjust liquids
Add 200 ml vegetable stock (or water) to loosen the sauce to your preferred consistency. Stir to combine.
Season
Stir in 2 tbs fish sauce (or soy sauce) and 1 tbs palm or brown sugar. Taste and adjust — the flavor should be salty, sweet, and slightly tangy. Add juice from 1 lime at the end of cooking for brightness.
Vegetables & proteins
Cook eggplant
Add the quartered eggplant to the simmering curry. Simmer 6–8 minutes, partially covered, until the eggplant starts to soften and absorb the sauce.
Add firmer vegetables & protein
Add the sliced onions, bell peppers, bamboo shoots, and cubed tofu (or pre-cooked chicken/shrimp). Stir gently to coat. Simmer 4–6 minutes more until peppers are tender-crisp, tofu heated through, and bamboo shoots warmed.
Finish and wilt herbs
Turn off the heat and stir in 1 cup fresh Thai basil leaves and 0.25 cup cilantro if using. Taste and adjust seasoning with more fish sauce/soy, sugar, or lime juice. Add sliced green chilies if you want more heat.
To serve
Scoop cooked jasmine rice into bowls. Ladle the green curry over rice, garnishing with extra basil leaves and lime wedges on the side.
Serve immediately. Leftovers keep 2–3 days refrigerated; reheat gently, adding a splash of water or coconut milk if the sauce thickens.
