Thai Green Curry
Thai
Ingredients
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1 tablespoon green curry paste (store-bought)
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1 can (400ml) coconut milk
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1 cup sliced chicken breast (for chicken version) or 1 cup tofu cubes (for vegan version)
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1 cup mixed vegetables (bell peppers, eggplant, bamboo shoots, etc.)
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1 tablespoon soy sauce (for vegan version) or fish sauce (for chicken version)
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1 tablespoon coconut sugar or palm sugar
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Fresh Thai basil leaves, for garnish
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Cooked rice, for serving
Cooking Instruction
In a large skillet or pot, heat the green curry paste over medium heat for 1-2 minutes until fragrant.
Pour in the coconut milk and stir well to combine with the curry paste.
Add the sliced chicken (or tofu) to the skillet and cook until it's no longer pink (for chicken) or until the tofu is heated through.
Add the mixed vegetables to the skillet and stir to combine.
Season with soy sauce (or fish sauce) and coconut sugar. Stir well.
Let the curry simmer for 10-15 minutes until the vegetables are tender and the flavors have melded together.
Taste and adjust the seasoning if needed.
Remove from heat and serve the green curry hot, garnished with fresh Thai basil leaves, alongside cooked rice.
