Fry the curry paste

Use the prepared green curry paste listed in the ingredients. Fry it in the thick part of the coconut milk until fragrant, stirring so it does not scorch; some stabilized coconut milks will not visibly release oil. For the vegetarian version, choose shrimp-free curry paste and the vegan fish-sauce alternative.

For this step

3 tbspprepared green curry paste
400 mlfull-fat coconut milk
2 tbspfish sauce or vegan alternative

All ingredients (11)

3 tbspprepared green curry paste
400 mlfull-fat coconut milk
25 gThai basil leaves
200 gThai eggplant, quartered
2 tbspfish sauce or vegan alternative
450 gchicken thigh or firm tofu, sliced
100 gcooked bamboo shoots, drained
2 tsppalm sugar
4makrut lime leaves, torn
2green or red chiles, sliced
600 gcooked jasmine rice

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