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How is this vegan when it calls for fish sauce??? I’m not vegan, but I’m cooking for a strict one. This could have wrecked the meal…
Hi, Donna! I’m so sorry about that. Thank you for pointing out the classification was incorrect. I removed the Vegan tag.
Loved it. Added mushrooms!
I also forgot to add to my previous comment that I added two cans of coconut milk for more liquid to accommodate the extra veggies.
This was amazing!!!!! Probably the best meal I’ve ever made, and I can cook some pretty good meals. I did not follow the recipe exactly. I omitted the fish sauce, bamboo shoots and Thai chilies. This was personal preference and ingredient availability.
I used a regular eggplant and fresh sweet basil. I did not find the lime leaves so I added a tablespoon of lime juice.
For veggies I cooked the chopped (and previously sweated in salt for 30 min) unpeeled eggplant, an orange bell pepper, a Vidalia onion and a container of fresh mushrooms. I just sautéed everything together until soft.
I cooked everything in olive oil. I used the Thai Kitchen green curry paste. The resulting dish was not spicy, which was actually perfectly fine because the sweetness and delicate flavors were absolutely delicious!! I did notice the taste change significantly for the better after everything was simmered together for 20-30 min. If you’re not big on spice, try this version. If you are big on spice like me, try it anyways! It’s phenomenal!!!
As always, another great recipe. Here’s my take.
We liked this very much. I made my own green curry paste as per others comments-easy and I was pleasantly surprised that a little market near my house had all the “exotic” ingredients.
WOW. I just made this for me and my papa, and it is Ssoooo delicious! Incredibly easy and tastes like… Like I’m never going to have to go out and buy green curry from a thai place again!! Well done!
Two thumbs way up. Warning – Not for the faint of heart heat wise. I added the fish sauce in when sauteing the eggplant, it gives a nice dimension to a semi-veg dish.
Absolutely delicious!! Will definately be a go-to favorite!
I found fresh Kaffir lime leaves at Whole Foods in Sacramento, CA. I understand from my Thai cookbook that the unused leaves can be frozen for about a year. Also, if you have access to an Asian market, look for frozen, minced lemon grass. It’s easy to use & keeps for ages.
Tried this last night – Lovely!! A hit with the family.
Made a few variations due to carnivore nature of family and limitations on available ingredients; this meant it was eggplant (aubergine for you Brits like me) and chicken, and using sweet basil instead of Thai basil.
Still really good. We had it with Fragrant Rice and Indonesian crackers – excellent – will be making this again.
I made this tonight — not with the eggplant — but with 3 tilapia fillets and approximately 15 medium shrimp. I had everything else in the recipe and it really came out nice. It was creamy, not too hot — and perfect over rice.
Thank you for this recipe — I’ll definitely make it again!
Made it. Added shrimp at the end. Delish. Very authentic. Thank you.
Would you or someone else be able to post a tried-and-true good green curry paste recipe? I’d love to try making my own from scratch, but Thai food is so tricky – I’d love to use a recipe someone else knows works well. :)
I will definitely look into it. ~Garrett
OK, I live on the west coast and have access to fresh asian ingredients like lemongrass, galangal (you can sub fresh ginger) and even kafir lime leaves. Trust me – make your curry paste from scratch in a food processor. There are tons of recipes out there. Please don’t buy paste unless you are incredibly lazy. Take the 20 to 30 minutes it takes to create a curry paste in bulk and freeze what you don’t use.
I’ve only made mine fresh once or twice and usually doctor the pre-made ones myself. You can’t necessarily attribute buying them to laziness as time, money, or simply access to the ingredients might be factors for a person. There are some really great curry pastes to be found in stores and online. ~Garrett
If you have the large eggplants, try brushing them with oil, and grilling them or broiling them, and they will brown a bit, but becareful not to burn them under the broiler as they will stink up the house! I like the grilling on the BBQ when the weather permits. Since my daughter does not like cooked bell peppers, I made thin slices, and added on top of the prepared curry after it was plated, with a chiffonade of fresh basil.
Fish sauce does not need refrigeration. I keep mine in the pantry, and it will last for up to two years.
Are kaffir lime leaves still unavailable in U.S. markets? Last time I checked, there was some kind of blight that was legally preventing their import.
Yes, you can buy them in the U.S.. I have heard a lot of things about this, that the dry ones are illegal to import, but I do not think that’s the case. For a while a few states like California and Florida had strict rules about them because people were afraid of foreign citrus infections that could affect the citrus economies. Those have been overturned however, and many commercial citrus growers now openly sell these trees for the mass market (I have a dwarf one potted in my yard). A good place to order a dwarf kaffir lime tree is at Four Winds Growers. I got my kaffir lime and yuzu there. ~Garrett
I made a yellow curry w/ chicken, from scratch curry ingredients, heating them first, a couple of months ago and it was fantastic..but my house reeked of curry for days! Heating those spices really does bring up the flavor and odor. Does the green curry essence linger like the yellow? I do love green curry w/eggplant.
It all depends on the curry paste you’re using. Some don’t linger, others I’ve had to crack open a window and turn then vent on for. ~Garrett
If you have good coconut milk which is separated in cream and milk you can use some of the cream instead of oil; you fry the cream until the oil starts to separate, then fry the curry paste in that coconut oil.