Thai Green Curry (แกงเขียวหวาน) —
35 minbeginner
Thai Green Curry evokes the electric contrasts of old town nights: a bowl bright as jade, simmered with coconut milk and green chilies, and a distinctive note of Thai basil that lifts every bite. The dish centers on a simmered paste of green chilies, lemongrass, kaffir lime, and a kiss of fish sauce, with a generous swirl of coconut cream.
”Cook jasmine rice according to package and keep warm.
Heat oil in a saucepan, add green curry paste and fry 1–2 min until fragrant.
Add 200 ml coconut milk, stir to combine and simmer until oil separates slightly.
Add sliced pork and simmer 3–4 min until mostly cooked.
Add remaining coconut milk, water/stock, eggplant, bamboo shoots and broccoli; simmer 5–7 min until vegetables tender.
Season with fish sauce and palm sugar, then stir in thai basil and remove from heat.
Serve hot with jasmine rice.
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