I’ve been hooked on Thai food since I was a child! I love the fragrant curries, soups and noodle dishes so much that I’ve made several trips to Thailand to taste this delicious cuisine first hand… and of course I had to do some cooking lessons! This recipe for Thai Green Curry is the exact one I learned to cook while I was there. To make this recipe yourself at home, make sure you take a trip to your local Asian grocer to buy all the fresh ingredients. You really can’t beat the taste of fresh galangal, kaffir lime leaves, lemongrass and Thai basil!
2 tbsp Thai green curry paste (see recipe below)
4 Thai eggplants or 1 large japannese eggplant, chopped
1 cup coconut milk
1 cup clear vegetable broth*
4 kaffir lime leaves
3 tbsp vegetarian ‘fish’/umami sauce
1-2 tbsp palm sugar, finely sliced or grated
1 cup green beans, trimmed
1/2 cup lotus root slices**
1 cup tofu puffs, chopped
1. Spray a large pot with cooking oil. Over low heat saute curry paste, stirring constantly for 2 minutes.
2. Add eggplant, cook until golden brown on both sides.
3. Add coconut milk, vegetable broth, kaffir lime leaves, vegetarian fish sauce and palm sugar. Increase heat and bring to the boil.
4. Add green beans, lotus root and tofu puffs, allow to cook for 2 minutes.
Serves 2 (serve with jasmine rice)
*this recipe requires a clear vegetable broth. I normally make my own using celery, carrot and onion.
**I use the prepared lotus root slices that has been boiled, so they are soft but crunchy.
Thai Green curry paste
20 small Thai green chilies, stem removed
2 tbsp galangal, peeled and chopped
3 tbsp lemon grass, white part only
3 kaffir lime leaves, finely sliced
2 tbsp garlic
3 tbsp Thai shallots (alternatively use green onion/shallots)
1/2 cup Thai sweet basil
2 tbsp vegetable or coconut oil
1 tsp salt
1. Place all items into a mortar and pestle or food processor, work the ingredients until a fine paste is formed.
Freeze any remaining paste in desired serving size bags (1 tbsp per per serve/person).