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Thai green curry

Thai Green Curry

with shrimps and veggies

 

I had my first real green Thai curry on Koh Samui in a restaurant near Lamai beach and it became one of my favourite Thai meals in a heartbeat. This mild creamy fragrant dish always takes me back to south Thailand that I had a chance to visit in January 2018. There are still so many places in this beautiful country I want to visit. In the future. In the near future I hope. Till then I am trying different variations of this green curry - you can make it with veggies only or you can add tofu, prawns, chicken or fish (tuna), it will always be a great combination.

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PS: For more photos check out the GALLERY.

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  • 100 g shrimps (peeled, frozen, pre-cooked)

  • 180 g baby corn

  • 180 g snow pea

  • 1 small courgette

  • 1 small eggplant

  • 1 l coconut milk

  • 100 g green curry paste

  • 10 lime leaves

  • 1 cayenne chili

  • 30 g fresh thai basil

  • fish sauce

  • fresh lime juice from ½ lime

  • brown sugar

  • steamed rice as a side

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  1. Wash and cut the vegetables to smaller chunks - baby corn, courgette, eggplant - all bite size.

  2. Put the curry paste and a half of the coconut milk to your wok over a medium heat, stir until warmed up and franfant.

  3. Add eggplant, baby corn, lime leaves and a tablespoon of fish sauce. Eggplant and baby corn need the longest time to be cooked, so make sure to start with them.

  4. Cook on medium low heat and add some more coconut milk if needed - the veggies should be all covered.

  5. Once you see the eggplant is getting softer, add snow pea, courgettes, chopped chili and the rest of the coconut milk.

  6. Keep cooking on a medium low heat and stir occasionally. Make sure the coconut milk is not boling heavily.

  7. Once your veggies are almost cooked, add shrimps, they only need a short time to be ready to serve.

  8. After everything is cooked through, turn off the heat and toss in the thai basil leaves. 

  9. Adjust the taste using fish sauce, sugar and lime juice - taste to find the right balance. Serve with rice.

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