About This Recipe:
Thai green curry is my favorite Thai dish (neck and neck with Pad Thai,) and I’ve ordered it so many times at restaurants that I had to try making it at home. Jarred curry pastes are a godsend since making it from scratch is quite a lengthy process that would require ingredients that most people cannot find at supermarkets. However, fresh ingredients such as garlic, ginger, and chili peppers help make this dish taste more authentic. I prefer my green curry a bit on the sweeter (4 tsps of sugar) and spicier side, and the great thing about making it at home is that you can adjust everything to your taste. I couldn’t find Thai basil, but definitely add it in at the end if you can.
Ingredients (4 servings)
-4 oz green curry paste
-2 garlic cloves, minced
-1 tsp grated ginger
-14 oz coconut milk
-2 cups vegetable broth
-2-4 tsps white sugar
-1/2 small eggplant, diced
-1 red bell pepper, sliced
-1/2 head of broccoli, cut into florets
-1 lime (1/2 juiced, 1/2 for garnishing)
-1 small red chili pepper or jalapeño, thinly sliced
-Thai basil, for garnishing
-4 cups cooked jasmine rice
Instructions (30 minutes)
1. In a pot over medium heat, add in the curry paste and cook for 2-3 minutes. Then add in the garlic and ginger and stir for another minute.
2. Pour in the coconut milk, vegetable broth, and sugar, and bring to a boil. Start with 2 tsps of sugar and then taste to adjust based on your preference.
3. Add in the eggplant, pepper, and broccoli, and simmer on low heat for 6- 8 minutes until the vegetables are tender.
4. Mix in the lime juice and jalapeño, and simmer for another minute. Serve with jasmine rice.