Authentic Thai Green Curry
Description
This is a classic Thai green curry (kaeng kiau wan) that can be easily made at home. You can substitute chicken or tofu for the pork, but make sure to serve it with hot jasmine rice.
Ingredients
•
2 (8 ounce) cans bamboo shoots, drained and thinly sliced
•
3 tablespoons corn oil
•
3 tablespoons green curry paste, or more to taste
•
1 pound lean boneless pork, cut into 1/2-inch cubes
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2 (14 ounce) cans coconut milk
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1 small red bell pepper, thinly sliced
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1 tablespoon white sugar
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1/2 teaspoon salt
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8 makrut lime leaves, thinly sliced
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2 teaspoons fish sauce, or more to taste
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1/2 cup Thai basil
Directions
1
Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
2
Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat, and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper.
3
Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.