There are so many reasons why I love this green curry recipe— it’s very easy to make, extremely satisfying, and so damn delicious. Plus, let’s be honest, after a long day of work, cooking can be a bit of a drag, especially when it’s so simple to order in. However, who has all those dollar bills to pay for delivery all the time? Highly customizable and super quick to prepare, this curry is going to be your new go to meal.
The secret? Thai green curry paste. I know, I know, it’s totally cheating. But why try to make your own paste when it takes 10 ingredients, way too long to make, and it won’t be authentic? Any green curry paste can be used but my favourite is Thai Kitchen’s green curry paste. When using other brands, use amounts according to what is indicated.
Thai Green Curry
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
In your rice cooker, combine 2 cups of rice with the amount of liquid (1:2 coconut milk:water) as required by your brand of rice.
Finely slice the onion and roughly chop your vegetables.
#SpoonTip: if you are incorporating a protein, also dice it to roughly the same size as your vegetable.
Heat up oil over medium high heat and sauté the onions until translucent, about two minutes.
Add in the green curry paste and fry until fragrant, 1 minute.
Pour in the coconut milk, vegetable stock and fish sauce. Bring to a boil.
Optional: Add in red chili for an extra punch. I like my green curry quite hot so I added two chilis.
Once at a boil, lower the heat to low and add in the eggplant. Simmer for 10 minutes.
Optional: If cooking with a protein, add with the eggplant.
Add in the zucchini and peppers, simmer for 5 minutes.
Serve hot along side the coconut rice.