Thai Green Curry

Thai Green Curry


This easy classic Thai curry is always a crowd pleaser. This dish is super versatile, you can use any vegetables you have in your fridge and it will be delicious. 

INGREDIENTS: (serves 2-3 people)

  • 1 tbs coconut oil
  • 1 shallot
  • 2 cloves garlic (minced)
  • 1 can coconut milk (unsweetened)
  • 3 tbs Thai green curry paste 
  • 1 kaffir lime leaf 
  • 2 tsp palm sugar
  • 1 tsp fish sauce
  • 1 tsp ground pepper
  • 1/2 cup taro root 
  • 1/2 cup pumpkin 
  • 4 thai eggplants
  • 4 shiitake mushrooms or a 1/4 cup of straw mushrooms 
  • 1 chili (optional)


  1. Dice the pumpkin and taro root into cubes.
  2. Cut the Thai eggplants and mushrooms into quarters.
  3. In a pot, melt the coconut oil and fry the shallot and garlic until golden.
  4. Add the curry paste and fry for 30 seconds.
  5. Pour the coconut milk and make sure to incorporate the curry paste so that there aren't any lumps. 
  6. Season with fish sauce, add the kaffir lime leaf and some palm sugar.
  7. Add the taro and pumpkin with a 1/2 cup of water and bring to a boil. 
  8. Once the taro and pumpkin are fork tender (around 5-8 minutes), add the eggplants and mushrooms.
  9. Cook for around 5 minutes or until the eggplant is tender. Add the chili.
  10. Serve hot with jasmine rice. 
© 2020 Julien's Kitchen. All rights reserved.
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