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Thai curry is beloved by people all over the world for its rich flavor, creamy coconut aroma, and delicious taste. Traditionally, most Thai curries use coconut milk as the main ingredient. Today we have a not-so-ordinary, super-chic Thai curry recipe to share — this recipe uses soy milk instead of coconut milk, making it a healthier take that’s still just as delicious. Let’s take a look!
Ingredients
A chill, no-stress process — much easier than you’d think.
1. Prepare the ingredients
Start by prepping all the ingredients: slice the chicken breast thin, quarter the Thai eggplant, slice the red bell pepper into strips, and slice the bamboo shoots into strips. Tear the kaffir lime leaves and have everything ready to go.
2. Stir-fry the curry paste
Add vegetable oil to a pan or pot and heat over medium heat. Once hot, add the Namjai Green Curry Paste and stir-fry for about 1-2 minutes until fragrant. This step is very important, as it releases the essential oils and flavor from the curry paste.
3. Add the chicken
Add the chicken into the pan with the curry paste. Stir-fry until the chicken is well coated with the curry paste, continuing for about 3-4 minutes until the chicken is no longer pink.
4. Add the soy milk
Gradually pour the soy milk into the pan, stirring to combine with the curry paste. Bring to a gentle simmer.
5. Add the vegetables
Once it starts to simmer, add the prepared Thai eggplant, red bell pepper, and bamboo shoots. Stir to combine and simmer for about 5-7 minutes until the vegetables are tender but still crisp.
6. Season
Season the curry with fish sauce and palm sugar. These ingredients help add saltiness and sweetness to the curry. Stir to combine and taste to adjust as needed.
7. Add basil and kaffir lime leaves
Add the kaffir lime leaves and Thai basil to the curry. If you like it spicy, you can add sliced fresh bird’s eye chili. Simmer for another 2-3 minutes to let the herbs release their fragrance.
8. Serve
Your soy-milk green curry is ready to serve! Ladle the curry into a bowl and garnish with extra Thai basil. Serve with hot jasmine rice for a complete meal.
Handy tips
Use fresh ingredients: Fresh herbs and vegetables give the curry a better flavor and aroma.
Adjust the heat level: Adjust the spiciness by adding or reducing the amount of bird’s eye chili to your liking.
Soy milk quality: Use unsweetened soy milk to keep the flavor balanced and consistent.
Use natural ingredients to boost color: If the green color isn’t vibrant enough, you can pound extra green chili in, which will also make the flavor bolder, or add chili leaves to help brighten the green color.
Making Thai curry with soy milk is a delicious, healthy way to cook that’s perfect for the health-conscious, and it’s easy to make too. Don’t forget to try this recipe and share your photos on social media! Have fun cooking and enjoy a delicious, healthy meal.
