When I was learning to cook in college, a Thai friend’s mother told me that there are two particular tricks you need to be aware of to craft a truly outstanding curry.
Two Important Tips for the Best Thai Green Curry
The first is that if you’re using eggplant, you have to blister and sear it in order to enhance its unique taste. The second is that you have to lightly fry your curry paste in order to reveal its true potential. Only then will you have a curry worth eating.
How to Make This Green Curry Recipe Your Own
Utilizing these rules, this basic green curry is as simple as they come and that will easily match or beat any green curry you’ve had in a restaurant. While I love the flavor of eggplant in this dish, you could just as easily use chicken or shrimp. I highly encourage you to use makrut lime leaves, if you can find them, as they add a certain floral-citrusy flavor that can’t be substituted. However, you can do this recipe without them, and though the curry will lack a truly authentic flavor, it will still be completely yum-worthy.
How to Store and Reheat This Dish
Store leftover green curry tightly covered in the refrigerator for up to five days. Reheat in the microwave in a saucepan over medium heat until heated through. Add a little more coconut milk to thin out the sauce out if it has thickened.
What to Serve With Thai Green Curry
White rice is what is commonly served with Thai green curry, but you can also serve this dish over:
Brown rice Quinoa Cauliflower rice
And while this can be a one-bowl meal, if you’re looking for a side dish to add to your meal, serve it with Asian coleslaw.
More Thai Recipes to Try!
Thai Noodle Salad With Peanut Sauce Pad Thai Thai Green Curry With Chicken Quick Green Curry Chicken With Zucchini Noodles Tom Yum Soup (Spicy Thai Soup With Shrimp)
For a vegetarian curry, swap soy sauce or coconut aminos for the fish sauce. The eggplant will absorb the oil, if some of the eggplant pieces don’t get any, add a little more oil. Remove from heat and set aside in a bowl. Add half of the coconut milk and mix, simmer for 2 to 3 minutes.
