Authentic Thai Green Curry Recipe

Name: Authentic Thai Green Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 cup diced eggplant; 1 cup chopped white onion; 1 cup thinly sliced bell pepper; 1 cup string bean; 1 cup sliced carrot; 1 cup broccoli (added later than other veggies so it dosn't get too soft); 1 (8 ounce) can bamboo shoots; 2 teaspoons minced garlic; 2 -4 tablespoons thai green curry paste (depending on desired degree of heat); 2 tablespoons nam pla (Thai fish sauce); 1 (14 ounce) can unsweetened coconut milk; 1 cup stock (shrimp, fish, veggie, or whatever you prefer); 1 1/2 lbs shrimp, peeled and deveined; 1/2 cup chopped Thai basil (if unavailable use 1/2 italian basil, 1/2 mint); 1/4 teaspoon salt; 8 lime wedges (optional for garnish)

Servings: persons

2 tablespoons vegetable oil
1 cup diced eggplant
1 cup chopped white onion
1 cup thinly sliced bell pepper
1 cup string bean
1 cup sliced carrot
1 cup broccoli (added later than other veggies so it dosn't get too soft)
1 (8 ounce) can bamboo shoots
2 teaspoons minced garlic
2 -4 tablespoons thai green curry paste (depending on desired degree of heat)
2 tablespoons nam pla (Thai fish sauce)
1 (14 ounce) can unsweetened coconut milk
1 cup stock (shrimp, fish, veggie, or whatever you prefer)
1 1/2 lbs shrimp, peeled and deveined
1/2 cup chopped Thai basil (if unavailable use 1/2 italian basil, 1/2 mint)
1/4 teaspoon salt
8 lime wedges (optional for garnish)

1
In a wok or large saute pan, heat the oil over medium-high heat.
2
Add the vegetables (minus the broccoli) and cook until softened, 3 to 5 minutes.
3
Add the garlic and cook, stirring, until fragrant, about 30 seconds.
4
Add the curry paste and fish sauce, and cook, stirring, for 15 seconds.
5
Add the coconut milk and stock and bring to a boil.
6
Lower the heat and simmer until thickened, about 5 minutes.
7
Add the shrimp, broccoli and bamboo shoots, and cook until shrimp is pink and broccoli is cooked to your preference.
8
Stir in 1/4 cup of Thai basil and remove from heat.
9
Season to taste with salt. Garnish with remaining Thai basil. Serve with rice and lime wedges.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 cup diced eggplant, 1 cup chopped white onion, 1 cup thinly sliced bell pepper, and more.

Yes, Authentic Thai Green Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Authentic Thai Green Curry

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