Spicy Thai Green Curry
Published: Sunday, January 1, 2023
A spicy and fragrant Thai green curry with a hint of lemongrass and kaffir lime leaves
I first had this dish at a small family-run restaurant in Bangkok. The restaurant was tucked away in a small alley and the smell of the curry wafting from the kitchen was enough to draw me in. I was served a bowl of steaming hot green curry with a spoon beside it. The curry was fragrant, spicy and had a hint of lemongrass and kaffir lime leaves. It was served with a side of jasmine rice and I could not help but finish the entire bowl. Since then, I have been making this dish at home and it always brings back fond memories of my time in Bangkok.
Recipe
Serves
4
Prep Time
15 Mins
Cook Time
30 Mins
Difficulty
4 / 5
Ingredients
- 1 tablespoon vegetable oil (14.79 mL)
- 2 tablespoons green curry paste (29.57 mL)
- 2 cloves garlic, minced (2 cloves)
- 1 teaspoon grated ginger (4.93 mL)
- 1 teaspoon lemongrass paste (4.93 mL)
- 1/2 teaspoon kaffir lime leaves, chopped (2.46 mL)
- 1 can coconut milk (400 mL)
- 1/2 cup vegetable stock (118.29 mL)
- 1 red bell pepper, diced (1 pepper)
- 1/2 cup bamboo shoots (118.29 mL)
- 1/2 teaspoon brown sugar (2.46 mL)
- 1 tablespoon fish sauce (14.79 mL)
- 1/2 teaspoon chili flakes (2.46 mL)
- 1/4 cup fresh basil leaves (59.15 mL)
- 1/4 cup fresh cilantro leaves (59.15 mL)
- 1/4 cup fresh mint leaves (59.15 mL)
Cooking Instructions
- Heat oil in a large pot over medium-high heat. Add the green curry paste, garlic, ginger, lemongrass paste, and kaffir lime leaves. Cook, stirring constantly, for 2 minutes.
- Add the coconut milk and vegetable stock. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
- Add the bell pepper, bamboo shoots, brown sugar, fish sauce, and chili flakes. Simmer for 5 minutes.
- Stir in the basil, cilantro, and mint leaves. Simmer for an additional 5 minutes.
- Serve with jasmine rice.
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