Fragrant Lemongrass Thai Green Curry

Creamy coconut broth with crisp vegetables, makrut lime leaves, and fresh Thai sweet basil

An authentic aromatic coconut curry balanced with handmade green curry paste, galangal, lemongrass, baby eggplant, and crispy fried tofu puffs. Vibrant, fragrant, and warming with jasmine rice.

Prep Time20 min

Cook Time20 min

Base Servings4 People

DifficultyIntermediate

By Chef Suphakit Boon

Serving Scaler

Yielding for:4 Servings

Custom Count:

Ingredients (9)

0 / 9 prepped

800 ml Full-fat coconut milk (canned)2 cans, unsweetened (Aroy-D or Chaokoh)

3 ½ tbsp Thai green curry paste

300 g Firm organic tofuPressed and cut into 2cm cubes

6 piece Thai baby round eggplantsQuartered

6 piece Makrut (Kaffir) lime leavesCenter vein removed, torn into pieces

1 cup Fresh Thai sweet basil leaves (Horapha)

1 tbsp Palm sugar or coconut sugar

2 tbsp Soy sauce or Tamari (gluten-free)

2 piece Red bird’s eye chiliThinly sliced for heat and color

Cooking Instructions

Follow step by step. Use the built-in timers for precision timing.

Cooking Progress0 of 4 Steps Completed (0%)

Fry curry paste in cracked coconut cream

Cracking Coconut Milk

Skim 1/2 cup thick coconut cream from the top of the can into a wok or deep skillet. Cook over medium-high heat until the oil separates and breaks. Add green curry paste and stir-fry for 3 minutes until very aromatic and glistening.

Chef's Technique:

Cracking coconut cream is the traditional Thai method to fry curry paste without adding extra vegetable oil.

Plays chime alert when finished

Simmer tofu and aromatics

Simmer

Stir in the cubed tofu to coat with curry paste. Pour in the remaining coconut milk and torn lime leaves. Bring to a gentle boil, then reduce heat to medium-low and simmer for 10 minutes.

Plays chime alert when finished

Cook eggplant and season broth

Vegetables

Add quartered Thai eggplants, palm sugar, and soy sauce. Simmer for 6 to 8 minutes until eggplant is tender yet retains vibrant skin.

Plays chime alert when finished

Fold in Thai sweet basil

Finishing

Remove curry from heat immediately. Stir in the fresh Thai basil leaves and sliced red chilies. The residual steam will wilt the basil without darkening it. Serve over warm jasmine rice.

Chef's Technique:

Always add sweet basil off the heat to preserve its delicate anise perfume.