Thai Green Curry/curry Verde Tailandés Recipe

Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

Combine rinsed rice, 2.5 cups water and 1/2 tsp salt in a medium saucepan. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.

Heat 2 tbs vegetable oil in a large, deep skillet or wok over medium heat until shimmering.

Add minced garlic, grated ginger and chopped lemongrass. Sauté for 30–45 seconds until fragrant, taking care not to burn the garlic.

Add 3 tbs Thai green curry paste and cook, stirring, for 1–2 minutes to bloom the flavors. If the paste sticks, add 1–2 tbs of the coconut milk to loosen and stir until evenly mixed.

Pour in the remaining coconut milk (about 400 ml) and 150 ml vegetable stock or water. Stir to combine and bring to a gentle simmer.

Stir in soy sauce, palm or brown sugar, and fish sauce if using. Taste and adjust seasoning — the curry should be balanced: salty, a little sweet and aromatic.

Add the broccoli florets and green beans to the simmering curry first, because they take longer to cook. Simmer for 4–5 minutes until they begin to become tender but still bright and slightly crisp.

Add the sliced red and yellow bell peppers and simmer 2 minutes more.

Add the pak choi halves (place cut side down if space is limited) and simmer 1–2 minutes until the stalks are just tender and the leaves are wilted.

Stir in the torn Thai basil leaves and 1 tablespoon lime juice, simmer for 30 seconds to release the aroma. If the curry seems too thick, add 1–2 tbs water or stock to reach desired consistency.

Taste and adjust: add more soy/fish sauce for salt, lime for acidity, or sugar for sweetness. Remove from heat.

Spoon jasmine rice into bowls or onto plates.

Ladle the green curry and vegetables alongside or over the rice.

Garnish with chopped cilantro, toasted nuts, a few slices of red chili and lime wedges. Serve immediately.