Thai green curry

Name: Thai green curry
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves 4
Cuisine: Thai
Ingredients: 5 cm ginger or galangal, chopped; 1 large red chilli, deseeded and sliced; 1 block extra-firm (300 g) tofu, pressed and cubed; ½ cup loosely packed (15 g) Thai (or regular) basil leaves; 1 teaspoon coconut sugar (or grated palm sugar); steamed jasmine rice, to serve; 1 large aubergine (eggplant), cubed, or 7–8 baby aubergines, halved; 2 kaffir lime leaves; 2 tablespoons lime juice; 1 tablespoon soy sauce; ½ teaspoon ground cumin; 2 green chillies, deseeded and chopped; 1 teaspoon ground coriander; ½ cup (25 g) chopped coriander (cilantro) leaves; 1 tablespoon tamarind paste; 2 lemon grass stalks, white parts only, thinly sliced; 1 cup (250 ml) coconut milk; 1 cup (250 ml) vegetable stock; 3 shallots, chopped; 4 garlic cloves, chopped; 2 teaspoons soy sauce

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

Thai curries often take a bit more effort than their Indian counterparts, with the requirement to make your own curry paste. While it is difficult to surpass the bright flavours of freshly made green curry paste, you can always use a shop-bought version. Just be sure to check the ingredients list, because some contain fish sauce or shrimp paste – and note that you’ll only need ¼ cup (