Cooking green curry recipe in village || Nepali village

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: soy milk

Light coconut milk reduces calories while maintaining creaminess.

green curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade paste can be lower in sodium.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a plant-based option, while pork can be less expensive.

eggplant

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini has fewer calories and carrots are often more affordable.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add green curry paste and sauté for 1-2 minutes until fragrant.

Pour in coconut milk and stir to combine with the curry paste.

Add chicken pieces and cook until they are no longer pink, about 5-7 minutes.

Stir in eggplant, bamboo shoots, and bell peppers.

Add fish sauce, sugar, and lime leaves; mix well.

Simmer the curry for 10-15 minutes until the vegetables are tender.

Add basil leaves and stir gently just before serving.

Serve hot with jasmine rice.

Cooking Techniques

Spice Level:

Allergens