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Curry (green) Recipe

Name: Thai House South Beachs Curry (Green) Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 2 tbsp vegetable oil; 3 tbsp green curry paste; 3 each garlic cloves, minced; 1 tsp fresh ginger, grated; 1 stalk lemongrass (white part), finely chopped; 400 ml coconut milk (full fat); 250 ml vegetable stock or water; 1.5 tbsp fish sauce (or soy sauce for vegetarian); 1 tsp brown sugar or palm sugar; 1 tbsp lime juice; 1 cup eggplant, cut into 1-inch cubes (or zucchini); 1 each red bell pepper, sliced thin; 1 cup green beans or snap peas, trimmed; 1 cup baby corn (halved) or bamboo shoots; 1 each carrot, thinly sliced diagonally; 1 cup mushrooms (optional), halved; 0.5 cup Thai basil leaves (or cilantro); 3 each kaffir lime leaves, torn; 1 each fresh red chili, sliced (optional); 4 each lime wedges; 2 cups jasmine rice, cooked

Inspired by Thai House South Beach

Time35m

Serves3

Thai curry, coconut milk and mixed vegetables.

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Ingredients

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Curry base & paste

2 tbsp Tuscany sunflower oil

3 tbsp green curry paste

3 each Garlic cloves, minced

1 tsp Fresh ginger, grated

1 stalk lemongrass (white part), finely chopped

Liquids

1 2/3 cup (400 ml) coconut milk (full fat)

1.06 cup (250 ml) vegetable stock or water

1 1/2 tbsp fish sauce (or soy sauce for vegetarian)

1 tsp brown sugar or palm sugar

1 tbsp ReaLime juice

Vegetables & add-ins

1 cup eggplant, cut into 1-inch cubes (or zucchini)

1 each red bell pepper, sliced thin

1 cup green beans or snap peas, trimmed

1 cup baby corn (halved) or bamboo shoots

1 each carrot, thinly sliced diagonally

1 cup mushrooms (optional), halved

Aromatics & finishing

1/2 cup Thai basil leaves (or cilantro)

3 each kaffir lime leaves, torn

1 each fresh red chili, sliced (optional)

4 each Lime wedges

To serve

2 cups jasmine rice, cooked

Method

Curry base & paste

Heat oil and bloom paste

Heat a large skillet or wok over medium heat. Add 2 tbsp vegetable oil. When hot, add 3 tbsp green curry paste and stir-fry 1 minute until fragrant.

Add aromatics

Add minced garlic (3 cloves), grated ginger (1 tsp) and chopped lemongrass (white part of 1 stalk). Stir continuously for 30–45 seconds until aromatic but not burned.

Liquids

Simmer with coconut milk

Pour in 400 ml coconut milk and 250 ml vegetable stock (or water). Stir to combine and bring to a gentle simmer over medium heat.

Season

Add 1.5 tbsp fish sauce (or soy sauce), 1 tsp brown or palm sugar, and 1 tbsp lime juice. Stir and taste; adjust seasoning with more fish sauce or sugar if needed.

Vegetables & add-ins

Add firmer vegetables

Add the cubed eggplant (1 cup) and sliced carrot (1 each). Simmer 5–7 minutes until they begin to soften.

Add remaining vegetables

Add 1 cup green beans (or snap peas), 1 cup baby corn (or bamboo shoots), 1 red bell pepper (sliced), and 1 cup mushrooms (if using). Simmer another 4–6 minutes until all vegetables are tender-crisp. If the curry is too thick, add up to 50–100 ml water or stock to reach desired consistency.

Aromatics & finishing

Add herbs and lime

Remove from heat. Stir in 0.5 cup Thai basil leaves and 3 torn kaffir lime leaves. Add sliced fresh red chili if using. Taste and adjust acidity with more lime juice or seasoning.

Rest briefly

Let the curry sit off heat 2 minutes to allow flavors to meld and basil to wilt slightly.

To serve

Serve the curry hot over 2 cups cooked jasmine rice with lime wedges (4) on the side. Garnish with extra Thai basil or cilantro and sliced red chili as desired.