Name: Thai Green Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 2 tablespoons coconut oil; 2 medium Chinese or Japanese eggplants (cut into ½-inch-thick half-moons); Sea salt; 1 (13.5-ounce) can full-fat coconut milk; ¼ cup Thai green curry paste; 1 tablespoon fresh ginger matchsticks; 1 cup water; 7 ounces extra-firm tofu (cubed (raw, baked, or fried—I like to use store-bought fried tofu)); 1 red bell pepper (stemmed, seeded, and sliced); 4 ounces snow peas; 2 Fresno chiles or 4 Thai chiles (thinly sliced); 1 tablespoon fresh lime juice; 1 teaspoon sugar (optional); Tamari (to taste, optional); Thai basil or fresh cilantro (for garnish); Cooked rice (for serving)

Thai Green Curry

This Thai green curry recipe rivals my favorite takeout! Made with store-bought curry paste, it's an easy, flavorful dinner that's ready in 30 minutes.

30 min total 10 min prep 20 min cook 4 352 cal

Instructions

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1 Heat the coconut oil in a medium skillet or Dutch oven over medium heat. Add the eggplant and a pinch of salt and cook, stirring occasionally, for 5 to 7 minutes, or until softened. Remove from the pan and set aside.
2 Return the pan to medium heat and add ¼ cup of the coconut milk, the curry paste, and ginger. Sizzle for 2 to 3 minutes, or until the curry paste mostly dries out. Add the remaining coconut milk and the water and stir to combine.
3 Add the tofu, red pepper, snow peas, sautéed eggplant, and half the chiles and stir to combine. Simmer for 3 to 5 minutes, or until the snow peas are tender.
4 Remove from the heat and add the lime juice. Season to taste, adding the sugar and tamari, if desired.
5 Garnish with the remaining chiles and herbs and serve with rice.