Thai Green Curry

Ingredients

• 1 can Full-fat coconut milk
• 3 tbsp Thai green curry paste
• 1 can Light coconut milk
• 1 block Extra-firm tofu, cubed
• 1 Eggplant, cut into chunks
• 1 Red bell pepper, sliced
• 2 cups Green beans, trimmed
• 1 tbsp Brown sugar
• 1 tbsp Low-sodium soy sauce
• 1 Lime
• 1 cup Fresh basil, leaves, Thai basil if you can find it
• 1 ½ cups Jasmine rice (dry)

Method

1. Start the rice. Open the can of full-fat coconut milk without shaking it and spoon the thick cream off the top into a wide pot over medium heat.
2. Cook that cream 3-4 minutes until it separates and you can see clear oil pooling at the edges — this is called cracking the cream. Add the curry paste and fry it in that oil 2 minutes until it darkens and the kitchen smells like a Thai restaurant.
3. Add the rest of both cans and bring to a gentle simmer.
4. Add the eggplant first and simmer 6 minutes, then the green beans, pepper and tofu for 5 more. The eggplant should be silky, the beans still bright.
5. Season with the sugar, soy sauce and a good squeeze of lime. Taste and keep adjusting — Thai food is balanced at the end, not the beginning.
6. Off the heat, stir in the basil leaves whole. Serve over jasmine rice with more lime.

Notes

✨ The restaurant touch

Basil goes in off the heat, whole. Cooked basil in a curry tastes like hay.

🧒 For the kids

Green curry paste is the hottest of the three colors. Start with a tablespoon for a family with children and put sriracha on the table for the adults.

🥡 Leftovers

Keeps 4 days and is better the next day. The vegetables soften, so it becomes a different and still good dish.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.