Thai Green Curry

Instructions

1. Prep your ingredients: Cut the chicken or tofu into bite-sized cubes. Slice all vegetables into similar-sized pieces for even cooking. Have all ingredients measured and ready – this dish cooks quickly!
2. Toast the curry paste: Heat oil in a large wok or deep skillet over medium-high heat. Add the green curry paste and stir-fry for 2-3 minutes until fragrant and the oil starts to separate. This step is crucial for developing deep flavor.
3. Add coconut milk: Pour in half the coconut milk (the thicker part). Stir well to combine with the curry paste. Cook for 2-3 minutes, stirring constantly, until the mixture starts to bubble and becomes fragrant.
4. Cook the protein: Add the chicken or tofu cubes to the curry. Stir to coat with the curry mixture. Cook for 5-7 minutes if using chicken (until cooked through), or 3-4 minutes for tofu.
5. Add vegetables and liquid: Add the bell peppers, baby corn, and green beans. Pour in the remaining coconut milk and the stock. Add kaffir lime leaves. Bring to a gentle simmer.
6. Season the curry: Stir in fish sauce and brown sugar. Taste and adjust seasoning – you want a balance of salty, sweet, and spicy. Add more curry paste for heat, or sugar if too spicy. Simmer for 5-7 minutes until vegetables are tender but still crisp.
7. Final touches: Remove from heat. Stir in Thai basil leaves and lime juice. The basil should wilt slightly but remain vibrant green. If using fresh chilies, add them now.
8. Serve hot: Ladle the curry over steamed jasmine rice. Garnish with extra Thai basil, lime wedges, and sliced chilies. Serve immediately while fragrant and hot.

Chef's Tips

• Curry paste quality: Use good-quality Thai green curry paste from an Asian market. Store-bought works great, but homemade is even better if you have time.
• Coconut milk: Use full-fat coconut milk for the creamiest, most authentic flavor. Shake the can before opening.
• Kaffir lime leaves: These add authentic citrusy-floral notes. Found in Asian markets or substitute with lime zest in a pinch.
• Vegetable options: Feel free to use eggplant, bamboo shoots, or zucchini. Keep vegetables crisp for best texture.
• Spice level: Control heat by adjusting curry paste amount. Start with 3 tablespoons and add more if desired.
• Protein swaps: Try shrimp, fish, beef, or keep it vegetarian with extra tofu and vegetables.

Nutrition (per serving)

Calories: 420 | Protein: 32g | Carbs: 28g | Fat: 22g | Fiber: 4g