About the Recipe
Green Thai Curry is a classic Thai dish that combines the fragrant and spicy flavors of green curry paste with the creaminess of coconut milk. I always buy my green curry paste at the Chinese grocer in Goodwood, where exploring the aisles is an adventure in itself. Experimenting with different cuisines is a wonderful experience, and this dish is versatile, allowing you to use your choice of protein and a variety of vegetables. Pair it with a refreshing Cape Fern cool climate Sauvignon Blanc to complement the vibrant flavors.
Ingredients
 2 tbsp green curry paste
 400 ml coconut milk
 1 tbsp vegetable oil
 1 onion, finely sliced
 2 garlic cloves, minced
 1inch piece of ginger, grated
 1 red bell pepper, sliced
 1 green bell pepper, sliced
 1 zucchini, sliced
 200g green beans, trimmed
 300g boneless chicken breast or tofu, cut into bite sized pieces (optional)
 1 tbsp fish sauce (or soy sauce for vegetarian)
 1 tbsp brown sugar
 1 cup chicken or vegetable broth
 Fresh basil leaves for garnish
 Juice of 1 lime
 Jasmine rice, to serve
Instructions
Prepare the Ingredients: Gather all ingredients and chop the vegetables. If using chicken, cut it into bite-sized pieces.
Heat the Oil: In a large pan or wok, heat the vegetable oil over medium heat. Add the onion and sauté until soft, about 5 minutes.
Add Aromatics: Add the minced garlic and grated ginger to the pan, cooking for another 1-2 minutes until fragrant.
Cook the Curry Paste: Stir in the green curry paste and cook for 2-3 minutes to release its flavors.
Add Coconut Milk: Gradually add the coconut milk, stirring to combine with the curry paste.
Add Chicken or Tofu: If using chicken or tofu, add it to the pan and cook for about 5 minutes, until the chicken is no longer pink or the tofu is heated through.
Add Vegetables: Add the sliced bell peppers, zucchini, and green beans. Cook for another 5-7 minutes until the vegetables are tender but still crisp.
Season: Add the fish sauce (or soy sauce), brown sugar, and chicken or vegetable broth. Stir well to combine.
Simmer: Bring the curry to a simmer and let it cook for 10 minutes, allowing the flavors to meld together.
Finish the Curry: Stir in the lime juice and adjust the seasoning if needed.
Serve: Serve the Green Thai Curry over jasmine rice and garnish with fresh basil leaves.
