Thai curries combine the five senses of taste, bring freshness, and complex flavor. Usually, it’s easier to buy your favorite paste or order from your favorite restaurant than to make it at home. Well, at least I do. 🙂
Inspired by Andy Baranghani’s take, I’ve tweaked it to become a more one-pot version featuring ingredients that you’ll likely have at home.
I will caveat that this is not an authentic Thai green curry but deeply inspired by its flavors. To make it more authentic, try using Thai basil and fresh lemongrass with the cilantro and mint. You can also add coriander seeds and use birds’ eye chilis instead of jalapenos. Another more authentic substitute would be to use tamarind paste instead of the lime zest and juice. Lastly, to make this more authentic, you can use fish sauce instead of soy sauce, but it’ll also not make it vegetarian.
In the end, use what you have. Then you’ll make your own twist. So in this recipe, I use cilantro and mint, but you can also use basil for sweetness and parsley for freshness. I use shallots, but if you don’t have shallots use onion. I use jalapenos for my chili pepper, but feel free to use any chilis that you like, or if you don’t like spice, feel free to leave it out.
As for the veg, use whatever veg you have on hand. I like to use Napa cabbage for flavor and fiber, carrots for color and sweetness, and mushrooms for umami and earthiness. Feel free to change or add any veggies that you like. I made this before with corn and tofu, and it was delicious. So really, this is a great curry for using up your veggies.
Lastly, this is a great curry to add noodles to make it into a one-pot curry noodle soup, or you can pour it over some rice. The options are up to you.
For the curry paste:
- 1 shallot
- 1 tbsp of brown sugar
- 1 lime zest and juice
- 1 tbsp of grated ginger and garlic
- 30g of cilantro
- 15g of mint
- 1 and ½ tbsp of soy sauce
- 2 tbsp of rice vinegar
For the curry:
- 1 tbsp of coconut oil
- 1 can of coconut milk
- 1 carrot
- ¼ Napa cabbage or 75g
- 150g of mushrooms
- 1 can of chickpeas (425g)
- 1 can of bamboo shoots (226g)
- In a blender, place the cilantro with the stems, shallot, garlic, ginger, mint leaves, soy sauce, rice vinegar, lime juice and zest, and brown sugar. Blend until smooth. It is okay to have some small pieces of herbs.
- Chop the vegetables to your liking. I like to chop the cabbage and then thinly slice the mushrooms and carrots.
- In a pot, heat the coconut oil on medium heat. When hot, add the paste and cook for 1-2 minutes. You want it to become fragrant.
- Then add the vegetables. Mix the vegetables so that they are all covered. You can add the chickpeas, make sure to drain it from the liquid first. Let the vegetables cook for 1-2 minutes to release some of their liquid.
- Then add the can of coconut milk. After pouring the milk, fill it less than halfway with water. This is to get as much of the coconut milk as possible and then pour back into the pot. You do not want the vegetables to be completely submerged in liquid as they will release more liquid in the cooking process.
- Stir and then place the lid on the pot. Turn the heat up to let the contents come to a boil.
- After it comes to a boil, turn the heat down for the curry to come to a simmer. At this point, you can remove the lid and let it simmer until your desired thickness. Or you can add some noodles to the dish and continue to simmer the curry until the noodles are cooked.
- Once the curry is to your desired thickness or the noodles are cooked, turn off the heat. Serve the curry with some herbs, extra lime slices, or even chili paste for an added kick.