Green Curry Recipe

Prepare the coconut base

Heat a medium wide saucepan or wok over medium heat. Add vegetable oil. When shimmering, add green curry paste and fry for 1–2 minutes, stirring constantly, until fragrant and oil separates slightly.

Slowly stir in about half of the coconut milk (200 ml). Bring to a gentle simmer and let the paste meld into the milk for 2–3 minutes, scraping any browned bits from the pan.

Add the remaining coconut milk and the vegetable stock or water. Stir to combine and bring back to a gentle simmer.

Season with fish sauce (or soy sauce) and palm sugar. If using kaffir lime leaves, tear them and add now. Simmer gently while you prepare vegetables, 3–5 minutes.

While the base simmers, heat a separate large skillet over medium-high heat (or use the same pan if large). Add a splash of oil if needed and add sliced shallot, minced garlic and minced ginger. Sauté for 1–2 minutes until translucent and aromatic, taking care not to burn the garlic.

Add the diced eggplant and carrots to the aromatics. Stir-fry for 3–4 minutes until they begin to soften and eggplant starts to brown.

Add the bell pepper slices and bamboo shoots. Stir to combine and cook for another 2–3 minutes so peppers remain crisp-tender and bamboo shoots heat through.

If using chiles, slice and add now to taste. Transfer the sautéed vegetables into the simmering coconut curry base. Stir to combine and simmer gently for 5–7 minutes, or until all vegetables are cooked through but still hold their shape.

Taste the curry and adjust seasoning: add more fish/soy sauce for saltiness, sugar for balance, or a splash of water/stock if too thick.

Stir in lime juice and most of the Thai basil leaves, reserving a few for garnish. Let the basil wilt into the curry for 30–60 seconds.

Remove from heat. Serve the green curry hot over cooked jasmine rice or rice noodles. Garnish with remaining Thai basil and chopped cilantro if using.