Green Curry (Thai Green Curry)

Experience the vibrant and aromatic flavors of Thai cuisine with Green Curry, a classic dish that combines tender protein and fresh vegetables in a rich, creamy coconut sauce infused with fragrant herbs and spices. Perfect for a weeknight dinner or a special meal, this Green Curry will transport your taste buds straight to Thailand.

Ingredients

• 1 tablespoon vegetable oil
• 2–3 tablespoons green curry paste
• 1 can (400 ml) coconut milk
• 1 pound chicken breast or thighs, thinly sliced (can substitute tofu or shrimp)
• 1 cup bell peppers, sliced
• 1 cup zucchini or eggplant, chopped
• 1/2 cup bamboo shoots, drained
• 1 tablespoon fish sauce (or soy sauce for vegetarian)
• 1 teaspoon sugar
• 1/4 cup Thai basil leaves
• 1/2 cup fresh cilantro, chopped (optional)
• Cooked jasmine rice, for serving

Instructions

1. Prepare the Curry Base

   Heat vegetable oil in a large skillet or wok over medium heat. Add the green curry paste and sauté for 1–2 minutes until fragrant.

2. Add Coconut Milk

   Pour in the coconut milk gradually, stirring to combine with the curry paste. Simmer for 2–3 minutes until the sauce is smooth and aromatic.

3. Cook the Protein

   Add the chicken (or tofu/shrimp) to the curry sauce and cook for 5–7 minutes, or until fully cooked. Stir occasionally to ensure even cooking.

4. Add Vegetables

   Add bell peppers, zucchini (or eggplant), and bamboo shoots. Simmer for another 5 minutes until the vegetables are tender but still crisp.

5. Season the Curry

   Stir in fish sauce and sugar. Taste and adjust seasoning if necessary. Remove from heat and fold in Thai basil leaves.

6. Serve

   Spoon the Green Curry over steamed jasmine rice and garnish with fresh cilantro if desired.

Serving

Pair Green Curry with a side of crunchy cucumber salad or Thai-style spring rolls for a complete and satisfying meal. Enjoy the bold, aromatic flavors that make this Thai classic a beloved dish worldwide.