Thai Green Curry

I Won a Curry Cook Off With This Beauty

SERVES A CROWD: 10-12; Easily halved

Curries by any other name are a classic stew of sweet-sour-salty-spicy-funky. Curries can be vegan, or land or sea protein rich. It’s the sauce that ties all into harmonious bliss

I love the Thai Green Curry style, which is not overly spicy, but has a whole rift of flavors.

This vegetarian version is very flexible; change out veggies as you choose. I also like green beans, corn, zucchini. This curry lifts all boats here!

INGREDIENTS: Purchase kaffir lime leaves and Thai green curry paste at Asian stores

  • poblano chilies* – 2 broiled, peeled, and seeded, into 1/2” squares
  • winter squash – 4 cups, [kabocha, butternut], 1/2 inch cubes, steamed or baked to al denté
  • chickpeas – cooked, 4 cups
  • oil, neutral – 2 TBS
  • shallots – 1 cup, thin crescents slices [pole to pole], or onion or scallions
  • red bell pepper – 1 large, 3/4 inch squares
  • eggplant – Japanese, 2, [3-4 cups], halved lengthwise, cut into 3/4 inch half rounds
  • kale – 1 bunch, thin ribbons, steamed for 3 minutes to al denté
  • coconut milk – 2 cans, full-fat
  • coconut cream – 1 can [or 3 cans coconut milk]
  • kaffir [makrut] lime leaves – 8
  • Thai green curry paste – 4-6 TBS
  • salt – 2 tsp, [or 1 tsp and 1 TBS fish sauce]

*Chilies are best with their skins removed. Use a broiler and char all sides then immediately place in a bowl and cover with plastic wrap for about 15-20 minutes. If you use a paper towel you can scruff off the charred skins and then scrape out the seeds and chop

I Had Green Bell Peppers and Onions for this Batch


  • fresh basil leaves, coarsely chopped
  • lime wedges
  • crispy fried onions
  • toasted sesame seeds

INSTRUCTIONS: Plan on cooking the beans, chilies, squash, and kale individually before adding to the curry

  1. In a large skillet sauté the shallots in oil until softened, then add the chilies, bell pepper, and eggplant; continue sautéing until all is softened—10-12 minutes
  2. Transfer all to a large pot and add in all the remaining ingredients and bring to a simmer; cook 15-20 minutes until veggies are tender
  3. Taste and adjust for curry intensity and salt; remove the lime leaves
  4. Serve over rice

Left: My Own Seminole Pumpkin, and Rattlesnake Green Beans. Right: Notice the Unique Double Leaf Makrut Leaf (Upper Right) That is the Secret Sauce to a Thai Green Curry

Recipe by B. Hettig

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