Thai Green Curry
Fragrant coconut curry with Thai basil, bamboo shoots, and jasmine rice
Two Proteins, One Meal
Ingredients
Shared Base
Both partners cook these together
- •1 cup jasmine rice
- •13½ oz can coconut milk
- •2 tbsp green curry paste
- •8 oz can bamboo shoots, drained
- •½ cup Thai basil leaves
- •1 red bell pepper, sliced
- •1 tbsp fish sauce (or soy sauce for vegan)
- •1 tsp brown sugar
Vegan Path
Tofu
- •14 oz extra-firm tofu, cubed
- •1 tbsp soy sauce
- •½ cup baby corn
Omnivore Path
Chicken Thighs
- •12 oz chicken thighs, boneless skinless
- •1 tbsp fish sauce
Instructions
Cook Together
- 1
Cook jasmine rice according to package directions.
- 2
Heat a large skillet or wok over medium-high heat. Add 2 tbsp of the thick coconut cream from the top of the can. Stir in green curry paste and cook for 1-2 minutes until fragrant.
- 3
Pour in remaining coconut milk. Add sliced bell pepper, bamboo shoots, brown sugar, and fish sauce (or soy sauce). Bring to a gentle simmer.
Vegan Path
- 1
Press and cube tofu. Add tofu, baby corn, and soy sauce to the simmering curry. Cook for 10-12 minutes until tofu has absorbed flavor.
- 2
Stir in Thai basil just before serving. Serve over jasmine rice.
Omnivore Path
- 1
Cut chicken thighs into bite-sized pieces. Add to the simmering curry with additional fish sauce. Cook 12-15 minutes until chicken is cooked through.
- 2
Stir in Thai basil just before serving. Serve over jasmine rice.
Nutrition (per serving)
Vegan Version
- Calories
- 560
- Protein
- 22g
- Carbs
- 62g
- Fat
- 26g
- Fiber
- 6g
Omnivore Version
- Calories
- 620
- Protein
- 36g
- Carbs
- 58g
- Fat
- 28g
- Fiber
- 4g
Want to cook this tonight?
Get PlateMates free with 106 split recipes, a weekly meal planner, and auto-generated grocery lists.
Download on the App Store