Thai Green Curry Recipe


 Ingredients:

- 2 tablespoons green curry paste

- 1 can (13.5 oz) coconut milk

- 1 lb boneless chicken thighs or tofu, cut into bite-sized pieces

- 1 cup mixed vegetables (such as bell peppers, bamboo shoots, eggplant, and snow peas)

- 2 tablespoons fish sauce (or soy sauce for a vegetarian option)

- 1 tablespoon palm or brown sugar

- 1 cup fresh Thai basil leaves (or regular basil leaves)

- 1 red chili pepper, thinly sliced (optional, for extra heat)

- 2 kaffir lime leaves, torn into pieces (optional)

- 1 tablespoon vegetable oil

- Cooked jasmine rice, for serving


Instructions: 


1. **Prepare the Curry Paste**: In a large skillet or wok, heat the vegetable oil over medium heat. Add the green curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.


2. **Add Coconut Milk**: Pour in about half of the coconut milk, stirring well to combine with the curry paste. Let it simmer for a few minutes until the oil starts to separate from the coconut milk.


3. **Add Chicken or Tofu**: Add the chicken or tofu pieces to the skillet, stirring to coat them with the curry mixture. Cook until the chicken is no longer pink or the tofu is heated through.


4. **Add Vegetables**: Add the mixed vegetables to the skillet, stirring to combine. Cook for a few minutes until the vegetables are tender but still crisp.


5. **Season the Curry**: Stir in the fish sauce (or soy sauce) and palm or brown sugar. Taste and adjust the seasoning if needed. If you prefer a spicier curry, add sliced red chili pepper at this stage.


6. **Finish with Coconut Milk**: Pour in the remaining coconut milk, stirring well to combine. Let the curry simmer gently for another 5-10 minutes to allow the flavors to meld together.


7. **Add Basil and Lime Leaves**: Just before serving, add the fresh Thai basil leaves and torn kaffir lime leaves to the curry. Stir gently to wilt the basil leaves.


8. **Serve**: Serve the Thai green curry hot with cooked jasmine rice on the side.


TIPS:


- Use authentic Thai green curry paste for the best flavor. You can find it in most Asian grocery stores or online.

- Adjust the spiciness of the curry by adding more or less green curry paste and chili peppers according to your taste preferences.

- For a vegetarian or vegan version, use tofu or a variety of vegetables as the protein.

- Feel free to customize the vegetables based on what's in season or what you have on hand.

- Thai basil adds a unique flavor to the curry, but you can substitute regular basil if needed.

- Be careful not to boil the curry vigorously after adding the coconut milk, as it may cause the coconut milk to separate.

- Enjoy your homemade Thai green curry with jasmine rice for a satisfying and flavorful meal!