Let me tell you: this is the first time I’ve had green curry paste. It’s not that common in our market and when I finally found it, I bought both green and red version. Red bottle quickly disappeared, I threw it over pasta for quick lunches-traditional Croatian/Italian way.
I’m sharing one of the best meals I have ever tried. And I really mean it, people. All of these ingredients work magically well together. I must say I was to some extent sceptical when it came to coconut milk, but then threw it all together and discovered the magic of Thai cuisine. Because flirting with food is what it’s all about. This world offers us so many various native cuisines, ingredient combinations, this nature serves us with an abundance of beautiful things to eat. Flirt with dishes in your kitchen and try different combinations…you only live once. 
This dish will tease your taste buds, it will tell thousand languages and make you want more. I know this probably sounds like a corny book intro, but trust me-this is a must try.
PrintThai inspired green curry rice
- Total Time: 40 minutes
- Yield: 2 servings 1x
Description
A flavorful Thai-inspired green curry rice dish that combines coconut milk, green curry paste, and fresh vegetables for a deliciously aromatic meal.
Ingredients
- 2 medium zucchini or eggplant
- 2 bell peppers
- 1/2 onion
- 2 garlic cloves
- 1/2 cup (120 ml) coconut milk
- 2 tbsp green curry paste
- 3 tbsp soy sauce
- 2 tbsp lime juice
- Several fresh basil leaves
- 1/2 tsp powdered ginger
- Salt, to taste
- Vegetable oil, for frying
- Flour, for coating
Instructions
- Wash and cut the zucchini or eggplant into medium pieces. Coat them with flour.
- Heat some vegetable oil in a pan over medium heat. Fry the coated zucchini or eggplant pieces until golden brown. Remove and set aside.
- In the same pan, add the bell peppers cut into squares, finely sliced onion, and minced garlic. Sauté for about 5 minutes until the onion is soft and translucent.
- Add the green curry paste and powdered ginger to the pan, stirring well to combine with the vegetables.
- Pour in the coconut milk, soy sauce, and lime juice. Stir everything together and let it simmer for about 10 minutes.
- Return the fried zucchini or eggplant to the pan. Stir to coat them in the sauce and cook for an additional 5 minutes.
- Season with salt to taste and garnish with fresh basil leaves before serving.
Notes
If you can’t find green curry paste, you can substitute with red curry paste for a different flavor profile. This dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Serve with steamed rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8
- Sodium: 900
- Fat: 22
- Carbohydrates: 30
- Fiber: 5
- Protein: 6
- Cholesterol: 0
This sounds fantastic…love every flavor :)