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Thai Green Curry

Southeast Asian · 40 min · Easy · 4 servings

Thai Green Curry

Green curry paste fried in thick coconut cream until it splits and turns fragrant, then loosened into a fresh, hot, herby curry with eggplant, beans and tofu.

~610 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freehigh-protein
Plan it:

Method

  1. 1

    Fry the paste

    ⏱ 5 min

    Spoon the thick cream from the top of one can of coconut milk into a pot with the oil over medium heat. Add the green curry paste and the garlic and fry until the cream splits and the paste smells intensely fragrant — this is the single most important step.

  2. 2

    Add the coconut milk

    ⏱ 3 min

    Pour in the rest of the coconut milk and bring to a gentle simmer, stirring until smooth.

  3. 3

    Simmer the vegetables

    ⏱ 15 min

    Add the eggplant and simmer until it starts to soften, then add the green beans, pepper and tofu and cook until everything is tender but the beans still have snap.

  4. 4

    Balance and finish

    Season with the soy sauce, maple syrup and lime juice, tasting as you go — it should land salty, sweet, sour and hot all at once. Stir through the Thai basil and sliced chili off the heat.

Notes

Check the curry paste is vegan; many contain shrimp paste. Frying the paste in split coconut cream, not oil alone, is what separates a good green curry from a coconut soup with vegetables in it. Serve with jasmine rice.

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