Thai Green Curry

To make a quick and easy Thai Green Curry for two servings, start by heating 10g of vegetable oil in a pan over medium heat. Add 50g of green curry paste and stir-fry it for 1-2 minutes until it becomes fragrant. Next, incorporate 200g of sliced chicken (or tofu) and cook for about 3-4 minutes until it’s no longer pink. Then, add 50g of sliced green bell peppers, 50g of sliced zucchini, and 50g of cubed eggplant, stirring and cooking for an additional 2-3 minutes. Pour in 200g of coconut milk and 100g of water (or chicken stock), bringing the mixture to a gentle boil. Season the curry by stirring in 15g of fish sauce and 10g of sugar, along with a few lime leaves if you have them. Let it simmer for 5-7 minutes until the chicken is cooked through and the vegetables are tender. Finally, finish the dish by adding 5g of fresh Thai basil leaves, then turn off the heat. Serve the curry hot alongside 300g of cooked jasmine rice for a delicious meal. Enjoy your homemade Thai Green Curry!

Ingredients (for 2 servings):

  • Chicken (or tofu): 200g (sliced)
  • Green curry paste: 50g
  • Coconut milk: 200g
  • Vegetable oil: 10g
  • Fish sauce: 15g (1 tablespoon)
  • Sugar: 10g (2 teaspoons)
  • Thai basil leaves: 5g (a handful)
  • Green bell peppers: 50g (sliced)
  • Zucchini: 50g (sliced)
  • Eggplant: 50g (cubed)
  • Lime leaves: 2-3 leaves (optional)
  • Water or chicken stock: 100g
  • Cooked jasmine rice: 300g (to serve)

Instructions:

  1. Cook the curry paste: Heat 10g of oil in a pan on medium heat. Add 50g of green curry paste and stir-fry for 1-2 minutes until fragrant.
  2. Add chicken (or tofu): Add 200g of sliced chicken (or tofu) and cook for about 3-4 minutes until it’s no longer pink.
  3. Add vegetables: Toss in 50g of green bell peppers, 50g of zucchini, and 50g of eggplant. Stir and cook for 2-3 minutes.
  4. Add coconut milk and stock: Pour in 200g of coconut milk and 100g of water (or chicken stock). Bring it to a gentle boil.
  5. Season: Stir in 15g of fish sauce, 10g of sugar, and a few lime leaves (if using). Let it simmer for 5-7 minutes until the chicken is cooked through, and the veggies are tender.
  6. Finish with basil: Add 5g of fresh Thai basil leaves, then turn off the heat.
  7. Serve: Serve hot with 300g of cooked jasmine rice.