Thai Green Curry
Thai Green Curry blooms spices in sauce, then simmers the main ingredients until tender and coated.
About This Recipe
Thai Green Curry gets its depth from blooming spices or curry paste before simmering.
Add delicate ingredients near the end so they stay tender and bright.
Ingredients
- ✓2 tablespoons coconut oil
- ✓2 medium Chinese or Japanese eggplants (cut into ½-inch-thick half-moons)
- ✓Sea salt
- ✓1 (13.5-ounce) can full-fat coconut milk
- ✓¼ cup Thai green curry paste
- ✓1 tablespoon fresh ginger matchsticks
- ✓1 cup water
- ✓7 ounces extra-firm tofu)
- ✓1 red bell pepper (stemmed, seeded, and sliced)
- ✓4 ounces snow peas
- ✓2 Fresno chiles or 4 Thai chiles (thinly sliced)
- ✓1 tablespoon fresh lime juice
- ✓1 teaspoon sugar (optional)
- ✓Tamari (to taste, optional)
- ✓Thai basil or fresh cilantro (for garnish)
- ✓Cooked rice (for serving)
Ingredient Notes
- Spices or paste: Bloom spices or curry paste to deepen flavor.
- Sauce: Coconut milk, tomato, yogurt, or broth creates the body.
- Protein or vegetables: Cut pieces evenly so they simmer at the same speed.
- Fresh finish: Herbs, citrus, or onion can brighten the final dish.
Instructions
- 1
Heat the coconut oil in a medium skillet or Dutch oven over medium heat. Add the eggplant and a pinch of salt and cook, stirring occasionally, for 5 to 7 minutes, or until softened. Remove from the pan and set aside.
- 2
Return the pan to medium heat and add ¼ cup of the coconut milk, the curry paste, and ginger. Sizzle for 2 to 3 minutes, or until the curry paste mostly dries out. Add the remaining coconut milk and the water and stir to combine.
- 3
Add the tofu, red pepper, snow peas, sautéed eggplant, and half the chiles and stir to combine. Simmer for 3 to 5 minutes, or until the snow peas are tender.
- 4
Remove from the heat and add the lime juice. Season to taste, adding the sugar and tamari, if desired.
- 5
Garnish with the remaining chiles and herbs and serve with rice.
Katy’s Kitchen Tips
- Cook aromatics until fragrant.
- Bloom spices or paste before simmering.
- Add delicate vegetables near the end.
- Finish with herbs, citrus, or a little cream if needed.
Variations and Substitutions
- Vegetable add-in: Add spinach, peas, potatoes, cauliflower, or peppers.
- Creamier sauce: Stir in yogurt, cream, or coconut milk near the end.
- Extra heat: Increase chili, ginger, or curry paste.
- Fresh finish: Add cilantro, lime, or sliced onion before serving.
What to Serve With Thai Green Curry
Serve Thai Green Curry with rice, naan, roti, cucumber salad, chutney, or fresh herbs.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Raw spices: Spices need a short bloom to taste rounded.
- Boiling dairy: Yogurt or cream can split over high heat.
- Overcooked vegetables: Add quick-cooking vegetables near the end.
- Flat finish: Herbs, citrus, or salt can bring the sauce back into balance.
FAQ
Can I make Thai Green Curry ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 352 kcal
- Carbohydrates: 17 g
- Fiber: 5 g
- Protein: 8 g
- Sodium: 52 mg
- Sugar: 9 g
- Fat: 30 g
- Saturated Fat: 25 g
- Unsaturated Fat: 3 g