Green Curry with Coconut Milk

Summary:

A rich and fragrant Thai green curry made creamy with coconut milk and flavored with fresh herbs and spices. This halal version uses halal chicken (or tofu) and substitutes for shrimp paste to keep it fully permissible without sacrificing authentic taste. Perfect served with steamed jasmine rice for a comforting meal.

Ingredients (Serves 3–4)

Green Curry Paste (homemade or store-bought halal):

• 4 green chilies (adjust to taste), chopped

• 2 shallots, chopped

• 3 garlic cloves

• 1 thumb-sized piece of galangal or ginger, sliced

• 1 stalk lemongrass (white part only), chopped

• 1 tsp coriander seeds, toasted

• 1 tsp cumin seeds, toasted

• ½ tsp white pepper

• ½ tsp shrimp paste (optional; skip or substitute with fermented soybean paste or miso for halal)

• A handful fresh cilantro stems

• Zest of 1 lime

• 1 tsp salt

For the curry:

• 400 ml full-fat coconut milk

• 300 g halal chicken breast or thigh, cut into bite-size pieces (or tofu/vegetables for vegetarian)

• 1 cup Thai eggplants or regular eggplant, chopped

• 1 red bell pepper, sliced

• 1 cup bamboo shoots (optional)

• 1 tbsp fish sauce (halal-certified) or soy sauce as substitute

• 1 tbsp palm sugar or brown sugar

• Fresh Thai basil leaves or sweet basil

• Fresh kaffir lime leaves (optional)

• Cooking oil

Instructions

1. Make the curry paste:
   Use a mortar and pestle or blender to grind all paste ingredients into a smooth paste. Add a little water or oil if needed.

2. Cook the curry base:
   Heat a splash of oil in a pan over medium heat. Add half the coconut milk and bring to a simmer. Stir in the curry paste and cook 2–3 minutes until aromatic.

3. Add chicken and vegetables:
   Add chicken pieces and coat with curry paste. Pour in the remaining coconut milk. Add eggplant, bell pepper, and bamboo shoots. Simmer gently for 10–12 minutes until chicken is cooked and vegetables tender.

4. Season:
   Stir in fish sauce (or soy sauce) and sugar. Taste and adjust seasoning.

5. Finish:
   Tear basil and kaffir lime leaves and stir them in just before serving.

6. Serve:
   Enjoy with steamed jasmine rice.

Notes & Tips

• Halal Shrimp Paste Substitute: If you avoid shrimp paste, use fermented soybean paste, miso, or skip altogether—flavor will be slightly different but still delicious.

• Vegetarian/Vegan: Replace chicken with firm tofu and use soy sauce instead of fish sauce. Use vegan green curry paste.

• Adjust Spice Level: Use fewer green chilies for milder curry or add more for heat.

• Coconut Milk: Use full-fat for a creamy rich texture. Light coconut milk will result in a thinner curry.

• Eggplant: Thai eggplants add authentic flavor and texture but regular globe eggplant works fine.

• Make Ahead: The curry paste can be made in advance and refrigerated or frozen for convenience.

• Garnishes: Fresh basil and kaffir lime leaves add bright, fresh flavors—don’t skip if you can find them.

• Add-Ins: You can add other vegetables like zucchini, green beans, or baby corn for variety.

• Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid curdling the coconut milk.