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Authentic Thai Green Curry:
A Symphany of Fragrant Flavors

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Thai Green Curry is a vibrant and exquisite culinary delight, capturing the essence of traditional Thai cuisine. This dish features a rich, aromatic sauce made from a blend of green curry paste, coconut milk, and a medley of spices that perfectly complement tender pieces of chicken or tofu and a colorful array of vegetables. The distinctive flavors of lemongrass, galangal, and Thai basil intertwine in a harmonious symphony, creating a truly satisfying and comforting meal. Served over steamed jasmine rice, Thai Green Curry is a captivating experience that transports you to the heart of Thailand with every flavorful bite.

Makes 2 - 4 servings


  • 4 tablespoons green curry paste

  • 1 tablespoon vegetable oil

  • 1 (14 oz) can coconut milk

  • 1 cup chicken or vegetable broth (or substitute water)

  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces (or tofu for a vegetarian option)

  • 1 cup of Pea Eggplant (or substitute Thai or baby eggplant)

  • 1 small zucchini, sliced

  • 1 cup Thai basil leaves, roughly chopped

  • 1 tablespoon fish sauce (or soy sauce for a vegetarian option)

  • 1 tablespoon palm sugar (or brown sugar)

  • Steamed jasmine rice, for serving


  1. Heat the vegetable oil in a large skillet or wok over medium heat. Add the green curry paste and cook, stirring constantly, for 1-2 minutes, or until fragrant.

  2. Slowly pour in the coconut milk and chicken or vegetable broth, stirring to combine with the curry paste.

  3. Add the chicken or tofu to the skillet, making sure it's submerged in the sauce. Bring the mixture to a gentle simmer and cook for 5-6 minutes, or until the chicken is cooked through (or the tofu is heated through).

  4. Stir in the eggplant, zucchini, and red bell pepper. Continue to simmer for 5-7 minutes, or until the vegetables are tender.

  5. Add the Thai basil, fish sauce (or soy sauce), palm sugar, and lime juice. Stir to combine and cook for an additional 2-3 minutes to allow the flavors to meld.

  6. Serve the Thai green curry over steamed jasmine rice, garnished with additional Thai basil leaves if desired.

Tips for Perfecting Your Thai Green Curry:

  1. Make your own green curry paste: For the most authentic flavor, consider making your own green curry paste from scratch. Blend together fresh green chilies, lemongrass, galangal, shallots, garlic, cilantro, lime leaves, shrimp paste (or miso paste for a vegetarian option), and spices like cumin, coriander, and white pepper.

  2. Use full-fat coconut milk: For a rich and creamy texture, choose full-fat coconut milk rather than a low-fat alternative.

  3. Customize the heat level: Adjust the spiciness of your curry by adding more or fewer green chilies in your curry paste, or by using store-bought paste with a milder or spicier heat level.

  4. Adjust the thickness of the sauce: If you prefer a thicker curry, simmer the sauce for a few minutes longer to reduce and thicken it. Alternatively, if you like a thinner sauce, add more chicken or vegetable broth.

  5. Swap out vegetables: Feel free to substitute other vegetables like green beans, bamboo shoots, or mushrooms for a different flavor and texture.

  6. Let the curry rest: Allowing the curry to rest for a few minutes before serving can help the flavors meld together, resulting in a more cohesive and delicious dish.

  7. Garnish with red Thai chili and basil

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