There are 3 common types of Thai Curries- Red, Green, and Yellow. Both Red and Green can be made pretty spicy, but Yellow Curry is typically more mild. I learned today that Green Curry gets its green hue from cilantro root and stems. Makes sense since the cilantro stems have so much flavor and color. Pre-Packaged Curry paste makes this dish easy make and still has an authentic Thai taste. Just be sure to use full fat coconut milk which makes it rich and creamy.Traditionally Thai Green Curry is made with Thai eggplant, which is a small, round, green eggplant. I’m not a fan of eggplant so I substituted zucchini and bamboo shoots. Curry is versatile and can be made with any veggies you like. In This recipe I used shrimp, but I also make it often with Chicken. Both are equally good! The last 2 ingredients may be be difficult to find, but if you can get Thai Basil and Kaffir leaves, you’ll definitely bring out more flavor to the curry. If you like it extra spicy you can add some Thai Chili’s as well, but I think the curry paste itself already has a good spice level.
This page contains affiliate links. If you click on one of the product links above and complete a purchase, I’ll receive a small commission. The price of the item does not increase with the affiliate link. Thank you for your support!