Thai Green Curry with Vegetables and Jasmine Rice
Ingredients
- 13½ ouncescoconut milk (one can)
- 3 tablespoonsThai green curry paste
- 1 tablespoonfish sauce
- 1 teaspoonpalm sugar (or brown sugar)
- 1½ cupsjasmine rice
- 2¼ cupswater
- 1 mediumzucchini
- 1 redbell pepper
- 1 cupbamboo shoots (canned or fresh)
- ¼ cupThai basil (or regular basil)
- 1lime
- 1 tablespoonvegetable oil
- 1 optionalgreen chili
Prep
- 01
Cut 1 medium zucchini into half-moons about 1/4-inch thick.
- 02
Cut 1 red bell pepper into bite-sized chunks, removing seeds and core.
- 03
If using fresh bamboo shoots, slice them into thin strips. If using canned, drain and rinse.
- 04
Roughly chop about 1/4 cup Thai basil leaves, reserving a few whole leaves for garnish.
Method
- 01
Rinse 1 1/2 cups jasmine rice under cold water until the water runs clear. In a small pot, combine the rice with 2 1/4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes.
- 02
While the rice cooks, heat 1 tablespoon vegetable oil in a large pan or wok over medium heat.
- 03
Add 3 tablespoons Thai green curry paste to the hot oil and stir constantly for 1 to 2 minutes until fragrant and the oil begins to separate from the paste.
- 04
Pour in 13 1/2 ounces coconut milk (about one can) and stir well to combine with the paste. Bring to a gentle simmer.
- 05
Add 1 tablespoon fish sauce and 1 teaspoon palm sugar, stirring to dissolve the sugar. Taste and adjust seasoning if needed.
- 06
Stir in the prepared zucchini, bell pepper, and bamboo shoots. Simmer for 8 to 10 minutes until the vegetables are tender but still slightly crisp.
- 07
Stir in most of the fresh Thai basil, reserving a small handful for garnish. Squeeze juice from 1 lime into the curry and stir gently. Taste and adjust salt, heat, or lime juice as desired.
- 08
Serve the curry in bowls over jasmine rice. Garnish with reserved Thai basil and thinly sliced green chili if using.
Spice Tips
Thai green curry paste already delivers heat and complexity, but you can adjust to taste. For extra spiciness, add a pinch of cayenne or thin slices of fresh green chili. For more herbaceous depth, increase the Thai basil or add a few mint leaves at the end. If the curry tastes too rich, a squeeze of extra lime juice brightens the finish.