Green curry from Bangkok lives on the paste and the coconut milk. Eggplant soaks up the sauce especially well and turns soft inside while it keeps its shape. Crisp beans, jasmine rice and a squeeze of lime finish the bowl. In a good half hour the pot is on the table.
Buy a paste that smells of lemongrass and coriander, not only of chili. Frying it in oil wakes it up. Keep the coconut milk silky rather than split, so stay at a medium simmer once everything is bubbling. Soy sauce and a little sugar keep sweet and salty in balance.
Lime and fresh basil go on at the table. Leftovers taste even deeper the next day. Cook fresh rice and warm the sauce gently so the coconut milk does not break.
Ingredients
Steps
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AI-GENERATED
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What to drink
Cold Singha beer
A light Thai lager, served cold, cools the chili heat of the paste and sits well with coconut milk.
Variations
With zucchini
Swap some of the eggplant for zucchini. It cooks faster, so add it only in the last 5 minutes.
Hotter
Fry a chopped green chili with the paste, or use more curry paste. Pastes vary in heat, so add gradually.