Green Curry Recipe

Curries

1. 1

   Prep ingredients

   Wash and prepare vegetables: dice the onion, mince the garlic, slice the zucchini, trim and cut the green beans, and slice the bell pepper. Tear or roughly chop basil leaves. Have lime juice, sugar, soy sauce, and broth measured and ready.

2. 2

   Sauté aromatics

   In a large skillet or wok, heat the neutral oil over medium heat. Add the onion and garlic and sauté 3–4 minutes until translucent and fragrant.

3. 3

   Bloom the curry paste

   Add the green curry paste to the pan and cook for 1 minute, stirring constantly, until the paste darkens and releases aroma.

4. 4

   Add liquids

   Pour in the coconut milk and vegetable broth. Stir to combine and bring to a gentle simmer.

5. 5

   Cook green beans and peppers

   Add the green beans and bell pepper to the simmering curry. Cook 5–7 minutes until they begin to soften.

6. 6

   Add zucchini and finish vegetables

   Stir in the zucchini and simmer another 3–5 minutes until all vegetables are tender but still crisp.

7. 7

   Season and brighten

   Stir in lime juice, palm sugar, and soy sauce. Taste and add salt if needed. Simmer 1–2 minutes to meld flavors.

8. 8

   Finish with basil and serve

   Turn off heat and fold in fresh basil leaves. Serve the curry hot over steamed rice or rice noodles.