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Thai Green Curry

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves 4
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.

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

Instructions

  • 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.
  • 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.
  • 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.
  • Remove from the heat and add the lime juice. Season to taste, adding the sugar and tamari, if desired.
  • Garnish with the remaining chiles and herbs and serve with rice.