Thai green curry has a creamy, umami, and faintly sweet flavor that’s excellent over rice or another starch to soak up that wonderful liquid. This recipe uses my Thai Green Curry Paste as a base and borrows from this recipe to make the final dish.

I used shrimp in the photo above, but this also works with chicken or a vegetarian protein of your choice.

Using 1/4 cup of the paste makes a mild curry, so you can try going up to 1/2 cup for a spicier, more intense flavor.

1/4 cup to 1/2 cup green curry paste
2 tbsp. vegetable oil or coconut oil
1 cup chicken or vegetable broth
14 oz. coconut milk (about 1 can)
1 tbsp. fish sauce
3 tsp. white sugar
1 tsp. salt
6 kaffir lime leaves torn in half (optional)
12 oz boneless chicken thigh, sliced, OR 12 oz. tail-off shrimp, OR tofu/bean curd/seitan
1 1/2 cups Thai eggplant (about 5-6), cut into 1/2-inch pieces
1 1/2 cups snow peas, ends trimmed
1 c. mushrooms, small pieces
1 c. long beans, cut into 2-inch pieces
1 c. carrots, matchstick or small pieces
16 Thai basil leaves 
Juice of 1/2 lime (~1 tbsp.)
Steamed rice
Crispy fried shallots (optional garnish)
Thai basil or cilantro/coriander (optional garnish)
Green or red chili slices (optional garnish)

Heat the oil in a heavy-based skillet or pot over medium-high heat. Add the curry paste and cook for 2-3 minutes until most of the liquid cooks out. Be careful not to breathe in the fumes, as the paste is spicy and will probably set your nose hair on fire.

Add the broth and coconut milk, then mix to dissolve the paste. Add the fish sauce, sugar, and salt. Add the kaffir lime leaves (if you’re using them). Mix everything, then bring to a simmer.

Add the chicken, shrimp, or vegetarian protein, then stir and lower the heat to medium. Cook 15 minutes.

Add eggplants, mushrooms, and long beans. Cook 5 minutes until soft.

Taste the sauce. Add extra fish sauce or salt for more saltiness, or sugar for sweetness.

Add snow peas and carrots. Cook 2 minutes until a bit softened, then stir in the basil and lime juice. The sauce should have reduced but will still be a be on the thin side, not thick. That’s how it’s should be. DO NOT keep simmering, or else the sauce will darken.

Serve curry over jasmine rice with garnishes of choice.