Thai Green Curry
A fragrant coconut curry with fresh herbs, vegetables and a warming chilli finish.
This comforting green curry balances creamy coconut milk with aromatic herbs and a bright squeeze of lime.
Ingredients
- Curry
- 2 tbsp green curry paste
- 400 ml coconut milk
- 500 g chicken thighs or firm tofu
- 1 cup mixed vegetables
- 1 tbsp fish sauce or soy sauce
- 1 tsp palm sugar
- Fresh Thai basil
- 1 lime
Instructions
- Warm a splash of coconut milk in a wok and fry the curry paste until fragrant.
- Add the chicken or tofu and stir until coated.
- Pour in the remaining coconut milk and simmer gently.
- Add the vegetables, fish sauce and palm sugar; cook until tender.
- Finish with Thai basil and lime, then serve with jasmine rice.
Cooking Tips
Do not boil the coconut milk aggressively. A gentle simmer keeps the curry silky.