Green Curry Recipe

Prepare rice

Rinse jasmine rice under cold water until water runs clear. Combine rice and 1.5 cups water in a small pot, bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest 10 minutes, covered.

Peel and finely chop shallot and garlic. Grate or finely mince ginger. Core and thinly slice red bell pepper into strips. Trim ends of zucchini and cut into 1/2-inch half-moons. Drain and rinse bamboo shoots. If using protein: cut chicken or tofu into 1-inch pieces; if using shrimp, peel and devein.

Bloom the curry paste

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium heat. Add the chopped shallot and cook 2 minutes until softened. Add the garlic and ginger and cook 30 seconds until fragrant. Push aromatics to the side and add green curry paste. Fry the paste 1–2 minutes, stirring constantly, until it becomes fragrant and slightly darkens (this blooms the flavors).

Add coconut milk and stock

Pour in 1 cup of coconut milk and stir to combine with the curry paste and aromatics. Add the remaining 1 cup coconut milk and 1 cup vegetable stock (or water). Bring to a gentle simmer over medium heat.

Cook protein (if using)

If using chicken: add pieces now and simmer 6–8 minutes until cooked through. If using shrimp: add during the final 3–4 minutes of simmering until pink and opaque. If using tofu: gently stir in and simmer 3–4 minutes to heat through and absorb flavor.

Add vegetables

Add the sliced red bell pepper, bamboo shoots, and zucchini to the simmering curry. Simmer 4–6 minutes until vegetables are tender-crisp. Taste and adjust doneness — zucchini should be tender but not mushy.

Season and finish

Stir in fish sauce (or soy sauce), brown sugar, and lime juice. Taste and adjust seasoning: more fish sauce for saltiness, more lime for brightness, or a pinch more sugar to balance heat. If using, add thinly sliced red chili for extra heat.

Add herbs

Turn off the heat and stir in most of the Thai basil leaves, reserving a handful for garnish. Let the residual heat wilt the basil (about 30–60 seconds).

Fluff the rested rice with a fork and divide among bowls. Ladle the green curry over rice, making sure to distribute vegetables and protein evenly. Garnish with remaining Thai basil leaves, chopped cilantro if using, and lime wedges on the side. Serve immediately.