You can make Thai curry at the fraction of what you think it would costJump to Recipe
Thai green curry is probably one of my favorite Thai dishes, after pad thai. So when my friend had an idea of going to Thailand for her 30th birthday, I couldn’t say no. In February I got to visit the beautiful country of Thailand with some amazing ladies. This was the first time I’ve been that far east, so I was not looking forward to the flight nor time difference. However, if I was asked to do it all over again, I’d do it in a heartbeat. You must go.
Other than the food, the scenery has to be the best part of Thailand. We visited both Bangkok and Phuket and each area had their own feel and look. Bangkok is city vibes and Phuket gives a beachy vibe to it.
The ladies and I had planned a slew of activities meaning that our trip was nothing less of action-packed. During the trip, we visited temples, swam in the ocean (well I did not), ate all sorts of foods, got lost, ate some more, laughed and laughed some more. The experience was amazing and everyone who I’ve talked to has a completely different experience.
My go-to meal in Thailand was either a curry, green to be exact, or pad thai. Just like in New York, the dishes can either be a hit or a miss. But without a doubt, I could taste the freshness in all the dishes I had. You can see below photo I took at a resturant behind the Phi Phi Island Village Beach Resort in Phuket.
FYI – Phi Phi Island is very vegan-friendly – the chefs were so accommodating and offered to make amazing meals.
What you put into the curry really depends on what you have at hand. For me, mushrooms will always be a must for me. It elevates a dish and gives it an umami flavour.
I am also a fan of eggplants as it absorbs the juices of the curry making it pair well with rice especially when the curry starts to thicken. You should consider this when you add water to your curry paste while cooking. But also you can add water to revive your dish.
The Curry pictured below had carrots, Thai eggplants, and onions. I noticed the curry came out really watery at first but then thickened up as I ate my meal.
As mentioned, I used eggplants and zucchini with mushrooms. I wish I had chopped in some carrots or bell peppers for added depth. The final photo that I posted if from an earlier iteration of my curry dish. Have fun with it and certainly take the time to visit Thailand.
In Thailand, we purchase most of our dishes between ฿180 – ฿260 which is equivalent to about $5.81 – $8.60 at the time of writing this. It is slightly under a lunch special price in NY but I encourage you all to try to make it yourself. The most expensive item you’ll have to buy is probably the $4 curry paste that will last you a long while.
Be sure to check the ingredients of everything you buy to be sure that you’re not buying a curry that contains animal product like shrimp paste or fish sauce. The ingredients in this curry are as follows: Fresh Chilli Pepper, Garlic, Chinese Ginger, Shallot, Lemongrass, Salt, Sweek Basil, Kaffir Lime, Sugar, Spices (Coriander Seeds, Pepper, Cumin, Cardamom, Turmeric) Galangal, Citric Acid.
Green curry is known to be pretty spicy, so keep that in mind when buying the paste. Ranging from least spicy to spiciest, opt for Yellow Curry, Red Curry then Green Curry.
Enjoy with a side of rice, or increase the veggies to keep it keto-friendly.
2 tbsp of Vegetable Oil
8oz can of Coconut Milk
3 Tbsp of Curry Paste
1 Cup of Water
1 Onion Sliced
4 oz Mushrooms Sliced
8-16 oz of veggies of choice (Bell Pepper, Eggplant, Zucchini)
- With a heavy-based pan/pot – heat the oil with medium heat for about 1 min then add in vegetables. Sautee for about 3 mins.
- Add the curry paste and let cook for another 3 minutes, allowing for the flavors to release and for the veggies to incorporate the curry.
- Add in coconut milk and bring to a boil boil for 5 minutes. Add water and bring to a boil for another 5 mins. Reduce the heat and add salt to taste.
- Let sit and thicken; serve with rice