She Strengthens

Discover the Flavors of Thailand: A Recipe for Green Curry

Green curry, a staple of Thai cuisine, is a culinary delight that will tantalize your taste buds. Unlike its rich and spicy cousin, Massaman curry, green curry is made with fresh chili peppers and herbs, giving it a lighter and slightly sweeter flavor profile.

A Versatile Recipe for All

This recipe uses lean pork and Thai eggplant, but feel free to substitute with beef, chicken, or tofu to suit your dietary preferences. Serve it with a side of fluffy basmati rice or crispy roti for a satisfying meal.

Get Ready to Cook!

Before we dive into the instructions, let’s take a look at the ingredients you’ll need:

• 1 lb. lean pork, sliced into 2-inch bite-size strips
• 2 cans of Chaokoh Coconut Milk (each 13.5 fl. oz.)
• 4 Tbsp. of homemade green curry paste (or substitute with canned Thai green curry)
• 4 Thai eggplants, quartered
• ½ cup of peas
• 3 kaffir lime leaves, torn in half
• ¼ cup of Thai basil leaves
• 1½ Tbsp. of fish sauce
• 1½ Tbsp. of palm sugar (or substitute with brown or white sugar)
• 1 kaffir lime, using both zest and juice (or substitute with regular lime)
• 1 tsp. of vegetable oil
• 1 Tbsp. of cilantro, roughly chopped (for garnish)
• 1 Tbsp. of red and yellow bell peppers, julienned (for garnish)

Step-by-Step Instructions

Cooking the Green Curry Paste

Heat 1 tsp. of vegetable oil in a large pot over medium-high heat. Add 4 Tbsp. of homemade green curry paste and cook for 2 minutes, stirring constantly.

Adding the Coconut Cream

Add the thick coconut cream (chilled in the refrigerator for 30 minutes) and cook for 5 minutes, stirring frequently. Reduce the heat to medium-low and cook until the mixture thickens and the oil separates from the cream.

Adding the Remaining Ingredients

Pour in the remaining coconut milk and bring to a boil. Then, add the fish sauce, palm sugar, kaffir lime zest and juice, and raw pork. Reduce the heat to medium and cook for 5 minutes.

Adding the Eggplants and Peas

Add the Thai eggplants, peas, and kaffir lime leaves. Cook for another 5 minutes or until the eggplants are tender. If the curry becomes too thick, add a few tablespoons of water.

The Final Touches

Stir in the Thai basil leaves and cook for 1 minute. Before serving, garnish with cilantro and bell peppers.

Enjoy your delicious homemade green curry!