Thai Green curry: creamy, spicy, fragrant and full of flavours.

✅ For the curry:

• 400 ml coconut milk (1 can)

• 2-3 tbsp Thai green curry paste (store-bought or homemade)

• 300-400g prawns (or chicken pieces / mixed veggies)

• ½ cup sliced bell peppers (red & green)

• ½ cup zucchini or baby corn (optional)

• A handful of Thai basil leaves (or regular basil)

• 2-3 kaffir lime leaves (optional, for aroma)

• 2-3 fresh green chillies (slit, optional for more heat)

• 1 tbsp fish sauce (or light soy sauce if vegetarian)

• 1 tsp sugar

• 1 tbsp oil

✅ For garnish:

• Few extra basil leaves

• A squeeze of lime juice

1️⃣ Sauté curry paste

• Heat oil in a wok or deep pan.

• Add the green curry paste and sauté for 1-2 minutes till fragrant.

2️⃣ Add coconut milk

• Pour in the coconut milk slowly, stirring to mix with the curry paste.

• Let it come to a gentle boil.

3️⃣ Add veggies / meat

• Drop in the prawns (or chicken) and vegetables.

• Add kaffir lime leaves if using.

• Cook on medium heat for ~5-7 minutes until the prawns are pink & veggies are tender.

4️⃣ Season it

• Add fish sauce, sugar, and slit green chillies. Stir well.

• Simmer for another 2-3 minutes.

5️⃣ Finish with basil & lime

• Turn off heat, stir in fresh basil leaves and a squeeze of lime.

Serve with:

Steamed jasmine rice or noodles.

✅ Why you’ll love it:
Creamy from coconut milk, spicy & zesty from green curry paste, fresh with herbs — this is Thai comfort food in a bowl.