EpiVegan's Thai Green Curry!

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while evaporated milk offers a creamy texture.

green curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade paste can control ingredients, while red paste is often more accessible.

chicken

🥗Healthier: tofu

💰Cheaper: pork

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

bamboo shoots

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Zucchini is lower in calories and canned mushrooms are budget-friendly.

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

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

Pour in coconut milk and bring to a gentle simmer.

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

Stir in eggplant, bamboo shoots, and bell peppers, cooking until tender, about 5 minutes.

Add fish sauce, sugar, and lime leaves, stirring to combine.

Simmer for an additional 2-3 minutes to meld flavors.

Remove from heat and stir in fresh basil leaves and sliced chili peppers.

Serve hot with steamed rice.

Cooking Techniques

Spice Level:

Dietary

Allergens