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Coconut green curry

A Thai-inspired green curry with silky coconut milk, tender vegetables and an aromatic herb finish.

Ingredients

  • 400 ml Coconut milk
  • 2 tbsp Green curry paste
  • 1 small Aubergine
  • 150 g Mushrooms
  • 1 whole Bell pepper
  • 1 whole Lime
  • 15 g Thai basil or fresh basil

How to make it

  1. Slice the vegetables

    Cut aubergine into bite-sized pieces, slice the pepper and halve the mushrooms.

    Chef’s note: Keep the aubergine pieces fairly small.

  2. Wake up the curry paste

    Spoon the thick coconut cream from the can into a pan. Fry curry paste in it for 2 minutes until aromatic.

    Chef’s note: Check your curry paste label for spice level and allergens.

  3. Add coconut milk

    Pour in the remaining coconut milk and 100 ml water. Bring to a gentle simmer.

    Chef’s note: Avoid boiling hard to keep the sauce smooth.

  4. Simmer the vegetables

    Add aubergine, pepper and mushrooms. Cook 12–15 minutes until tender.

    Chef’s note: Vegetables should stay bright and just tender.

  5. Balance the curry

    Season with lime juice and a little sugar or soy sauce to taste. Stir in basil.

    Chef’s note: Aim for a balance of salty, sweet, spicy and sour.

  6. Serve over rice

    Ladle into bowls with steamed jasmine rice and extra lime wedges.

    Chef’s note: Fresh basil goes in right at the end.