Green Thai Curry with Vegetables and Rice

Green curry, kaeng khiao wan, is actually considered one of the spiciest in Thai cuisine, even though its name means "sweet green." The color and freshness come from green chilies, lemongrass, cilantro, and kaffir lime, ground into a vibrant paste. When the coconut milk simmers with the paste, the characteristic aroma fills the entire kitchen. Here, it's packed with crisp vegetables and bamboo shoots, served with jasmine rice that soaks up the aromatic sauce.

• Cuisine: Thai
• Time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Instructions

1. Start by cooking the jasmine rice so it's ready when the curry is finished.
2. Separate the thick, firm cream from the top of the coconut milk can and let it simmer in a pot over medium heat until the oil separates.
3. Stir the green curry paste into the simmering coconut cream and fry for a couple of minutes until the aroma unfolds – this is where the flavor awakens.
4. Add the rest of the coconut milk and a little water, then add the kaffir lime leaves. Let the sauce come to a simmer.
5. Add tofu or chicken strips and let them cook until tender over low heat.
6. Add the vegetables according to cooking time – bamboo shoots, broccoli, and bell pepper first, then the more delicate ones like sugar snap peas and Thai basil at the end.
7. Season with fish sauce, a pinch of palm sugar, and a splash of fresh lime until the balance of salty, sweet, and fresh is just right.
8. Serve the curry in deep bowls with jasmine rice and a sprinkle of fresh Thai basil leaves.

Tips

• Green curry should be fresher and more herbaceous than red, so keep cooking times short and let the vegetables retain a little crunch and color.
• Choose vegetables with different textures – e.g., broccoli, bamboo shoots, peas, and bell pepper – to give the dish both bite and variation.
• The dish can easily be made completely vegetarian: use firm tofu instead of meat, and swap fish sauce for light soy sauce.
• Always fry the curry paste in fat before adding liquid; if you skip this step, the flavor will be flat.