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base curry (yellow, red, green)
servings 6
core ingredients
- 6 tbsp curry paste
- 2 can coconut milk (14 oz each)
- 1 cup eggplant
- 1 cup tofu
- 1 cup bell pepper
- 0.5 cup broccoli
- 4 tsp sugar
- 3 tsp soy sauce
- 1 cup basil leaves
- 0.75 cup water
- 0.25 cup baby corn
- 0.25 cup bamboo shoots
- 1 lime
extra ingredients
- 5 kaffir lime leaves
instructions
- Heat 1 cup unsweetened coconut milk in a pan over medium flame.
- When it starts bubbling, add curry paste and mix well.
- Stir and cook until almost coconut milk is absorbed, the paste turns thick and the oil starts to separate on the sides. (Don’t worry, if the oil doesn’t separate, cook the paste until it turns thick.)
- Add remaining coconut milk and water. Mix well. Add eggplant and kaffir lime leaves (if adding).
- Cook for 5-7 minutes over medium flame (don’t cook over high flame) or until the eggplant is cooked.
- Add soy sauce, sugar, and salt to taste.
- Add bell pepper, broccoli florets, tofu, baby corn and bamboo shoots.
- Turn off the flame. Add fresh thai basil leaves.
- Stir until the basil leaves are wilted (~1 minute).
notes
- Vegetable options: onion, potatoes, eggplant, bell peppers, broccoli, peas, zucchini, asparagus, sweet potato, kale, bamboo shoots, green beans.
{
"title": "base curry (yellow, red, green)",
"cuisine": "THAI",
"effort": "MEDIUM",
"course": "LUNCH_OR_DINNER",
"servings": 6,
"core_ingredients": [
{
"quantity": 6,
"unit": "TBSP",
"name": "curry paste"
},
{
"quantity": 2,
"unit": "UNIT_UNSPECIFIED",
"name": "can coconut milk (14 oz each)"
},
{
"quantity": 1,
"unit": "CUP",
"name": "eggplant"
},
{
"quantity": 1,
"unit": "CUP",
"name": "tofu"
},
{
"quantity": 1,
"unit": "CUP",
"name": "bell pepper"
},
{
"quantity": 0.5,
"unit": "CUP",
"name": "broccoli"
},
{
"quantity": 4,
"unit": "TSP",
"name": "sugar"
},
{
"quantity": 3,
"unit": "TSP",
"name": "soy sauce"
},
{
"quantity": 1,
"unit": "CUP",
"name": "basil leaves"
},
{
"quantity": 0.75,
"unit": "CUP",
"name": "water"
},
{
"quantity": 0.25,
"unit": "CUP",
"name": "baby corn"
},
{
"quantity": 0.25,
"unit": "CUP",
"name": "bamboo shoots"
},
{
"quantity": 1,
"unit": "UNIT_UNSPECIFIED",
"name": "lime"
}
],
"additional_ingredients": [
{
"quantity": 5,
"unit": "UNIT_UNSPECIFIED",
"name": "kaffir lime leaves"
}
],
"instructions": [
"Heat 1 cup unsweetened coconut milk in a pan over medium flame.",
"When it starts bubbling, add curry paste and mix well.",
"Stir and cook until almost coconut milk is absorbed, the paste turns thick and the oil starts to separate on the sides. (Don’t worry, if the oil doesn’t separate, cook the paste until it turns thick.)",
"Add remaining coconut milk and water. Mix well. Add eggplant and kaffir lime leaves (if adding).",
"Cook for 5-7 minutes over medium flame (don’t cook over high flame) or until the eggplant is cooked.",
"Add soy sauce, sugar, and salt to taste.",
"Add bell pepper, broccoli florets, tofu, baby corn and bamboo shoots.",
"Turn off the flame. Add fresh thai basil leaves.",
"Stir until the basil leaves are wilted (~1 minute)."
],
"notes": "- Vegetable options: onion, potatoes, eggplant, bell peppers, broccoli, peas, zucchini, asparagus, sweet potato, kale, bamboo shoots, green beans.",
"reference_url": "https://foodviva.com/curry-recipes/thai-green-curry/",
"total_time_minutes": 30,
"date_created": "2025-01-04T19:54:00Z"
}