THE RECIPE JOURNAL · Main Course
Green Curry Inspired by Thai Cuisine
This vibrant and flavorful dish brings the perfect balance of spicy, sweet, and savory notes to your dinner table. It's a simple way to enjoy the rich tastes of Thailand from the comfort of your home.
FROM THE KITCHEN • Green Curry Inspired by Thai Cuisine
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing some water and rice to a boil in a saucepan. Once it’s boiling, turn the heat down to medium-low, cover it, and let it simmer until the rice is tender and the water is absorbed—this usually takes about 20 to 25 minutes.
02
Step 2
While the rice is cooking, heat a little oil in a large pan over medium heat. Add the onion, fish sauce, brown sugar, ginger, and garlic, and cook everything together for about 5 minutes, stirring occasionally.
03
Step 3
Next, toss in the chicken, curry paste, and basil. Keep cooking and stirring every now and then for another 5 minutes so the flavors really come together. Then add the eggplant, cover the pan, and lower the heat to avoid burning the spices. Let it cook for about 5 minutes more.
04
Step 4
Pour in the broth, coconut milk, and bamboo shoots, stirring everything gently. Let it simmer until the eggplant is soft and the curry is nice and hot, which should take anywhere from 5 to 10 minutes.
05
Step 5
Finally, squeeze in the lime juice, give it one last stir, and serve the curry over the cooked rice. Sprinkle some extra basil leaves on top for a fresh finish.
Why you’ll love it
This dish is full of vibrant flavors and fresh ingredients that create a perfect balance of spicy, sweet, and savory. It’s a great way to enjoy a comforting meal that feels both exotic and familiar. Plus, it’s packed with healthy herbs and vegetables.
How to serve
Serve with steamed jasmine rice or sticky rice to soak up the delicious sauce. A side of fresh cucumber salad or lightly sautéed greens complements the dish well and adds a refreshing contrast.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of coconut milk or water if the curry has thickened too much. Avoid freezing to preserve the texture of the vegetables.
