Lunch

Green Curry

Asian•
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Green Curry

A fragrant and creamy Thai green curry made with coconut milk, fresh herbs, and warming spices. It balances heat, sweetness, and savory depth, with tender protein and vibrant vegetables simmered in a rich, aromatic sauce. Comforting yet lively, it’s perfect served over steamed jasmine rice.

Ingredients

  • 2 tbspgreen curry paste
  • 1 tbspvegetable or coconut oil
  • 400 mlcoconut milk

Instructions

  1. Heat the oil in a pan or wok over medium heat.
  2. Add the green curry paste and fry for 1–2 minutes until fragrant.
  3. Stir in half of the coconut milk and cook until the oil begins to separate.
  4. Add the protein and cook until lightly sealed.
  5. Pour in the remaining coconut milk and the water or stock (if using).
  6. Add vegetables, kaffir lime leaves, fish sauce, and sugar.
  7. Simmer for 8–12 minutes, until vegetables are tender and the sauce thickens.
  8. Taste and adjust seasoning as needed.
  9. Remove from heat and stir in fresh basil before serving.