Shek yuet hey: Thai Green Curry


Thai Green Curry: A fragrant and spicy curry made with coconut milk, green chilies, lemongrass, and herbs. It's typically served with jasmine rice and your choice of protein, such as chicken, shrimp, or tofu.

Here's a recipe for Thai Green Curry:


- 1 tablespoon vegetable oil

- 2 tablespoons green curry paste

- 1 cup coconut milk

- 1 cup chicken broth (or vegetable broth for a vegetarian/vegan version)

- 1 lemongrass stalk, bruised and cut into 2-inch pieces

- 1 tablespoon fish sauce (or soy sauce for a vegetarian/vegan version)

- 1 tablespoon palm sugar or brown sugar

- 1 cup sliced chicken, shrimp, or tofu

- 1 cup assorted vegetables (such as bell peppers, bamboo shoots, baby corn, and green beans)

- 1 cup Thai basil leaves

- Lime wedges, for serving

- Cooked jasmine rice, for serving


1. Heat the vegetable oil in a large pan or wok over medium heat.

2. Add the green curry paste to the pan and stir-fry for 1-2 minutes, until fragrant.

3. Pour in half of the coconut milk and stir well to combine with the curry paste.

4. Add the chicken broth, lemongrass, fish sauce, and palm sugar. Stir to mix everything together.

5. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld.

6. Add the sliced chicken, shrimp, or tofu to the pan and cook until they are almost cooked through.

7. Add the assorted vegetables to the pan and continue cooking for another 3-4 minutes, until the vegetables are tender-crisp.

8. Stir in the remaining coconut milk and Thai basil leaves. Cook for an additional minute.

9. Taste the curry and adjust the seasoning if needed by adding more fish sauce or sugar.

10. Remove the lemongrass stalks from the curry before serving.

11. Serve the Thai Green Curry hot with jasmine rice on the side.

12. Garnish with lime wedges for squeezing over the curry, if desired.

Enjoy your homemade Thai Green Curry!


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