Green Curry Recipe

Rinse jasmine rice under cold water until water runs mostly clear. Combine rice, 1.5 cups water, and 1 tsp salt in a small pot. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest covered 10 minutes before fluffing with a fork.

Prep aromatics

Thinly slice the shallot. Mince the garlic and grate the ginger. If using fresh chilies, slice them thinly (seeds in for more heat).

Heat 1 tablespoon vegetable oil in a wide skillet or wok over medium heat until shimmering. Add sliced shallot and sauté 2 minutes until starting to soften.

Stir in the minced garlic, grated ginger and sliced chilies; cook 30–45 seconds until fragrant but not browned.

Add 3 tablespoons green curry paste to the pan and cook, stirring, 1 minute to bloom the flavors.

Pour in 14 oz coconut milk and 1 cup vegetable stock or water, scraping any browned bits from the pan. Stir until curry paste is fully dispersed.

Add 1 teaspoon palm sugar (or brown sugar) and 1.5 tablespoons fish sauce or tamari. Taste and adjust seasoning—add more fish sauce for saltiness or a pinch more sugar for balance.

Bring the curry base to a gentle simmer over medium-low heat. Add the cubed eggplant first, since it takes the longest. Simmer 6–8 minutes, stirring occasionally, until eggplant begins to soften.

Add sliced heart of palm, red bell pepper slices and pineapple chunks to the simmering curry. Stir to combine, then reduce heat to maintain a low simmer and cook 4–6 minutes more until all vegetables are tender and pineapple is warmed through.

If the curry looks too thick, add up to 1/4 cup additional stock or water to reach desired consistency.

Stir in 1 tablespoon lime juice and most of the thai basil leaves (reserve a small handful for garnish). Cook 30 seconds to wilt the basil and finish melding flavors.

Fluff the jasmine rice and divide between 2 bowls or plates.

Ladle the green curry over the rice, making sure to distribute eggplant, heart of palm and pineapple evenly.

Garnish with remaining thai basil leaves, a lime wedge per serving, and optional crispy shallots or chopped peanuts for texture. Serve immediately.