Thai Green Curry with Vegetables

The same curry-cracking technique used for meat curries applies here — frying the paste in coconut cream builds far more depth than simmering it straight in liquid.

Instructions

1. 1

   Open the cans of coconut milk without shaking. Scoop the thick cream from the top into a wok or large skillet, reserving the thinner liquid.

2. 2

   Heat the coconut cream over medium heat until it starts to bubble and separate slightly, 3–4 minutes.

3. 3

   Add the green curry paste directly to the cream and fry, stirring constantly, for 2–3 minutes, until deeply fragrant and the oil visibly separates and turns green — this cracking step is essential for developing the curry's full flavor.

4. 4

   Pour in the remaining coconut milk from both cans and stir to combine.

5. 5

   Add the eggplant and green beans first, since they take longest, and simmer for 5 minutes.

6. 6

   Add the bell pepper and zucchini and simmer for 5–6 minutes more, until all the vegetables are just tender.

7. 7

   Stir in the soy sauce, brown sugar, and lime leaves if using.

8. 8

   Add the tofu and simmer gently for 3–4 minutes, just to heat through without breaking it up.

9. 9

   Remove from heat and stir in the Thai basil and lime juice.

10. 10

    Taste and adjust the balance with more soy sauce or lime juice as needed.

11. 11

    Serve hot over steamed jasmine rice.