How to Cook Thai Green Curry at Home in Japan (All Ingredients Available on shoppu.jp)

Thai green curry is one of the most loved dishes in the world and one of the most satisfying things you can cook at home. The secret is not technique. It is ingredients.

What you will need

Serves 4. Prep: 10 minutes. Cook: 20 minutes.

• 2 to 3 tablespoons Thai green curry paste (Mae Ploy or Maesri recommended)
• 400ml coconut cream (thick, not coconut milk)
• 200ml coconut milk
• 500g chicken thigh, sliced (or tofu for vegetarian)
• 1 medium zucchini or eggplant, sliced
• 1 handful Thai basil
• 2 to 3 kaffir lime leaves, torn
• 1 tablespoon Thai fish sauce
• 1 teaspoon palm sugar
• 1 tablespoon vegetable oil
• Thai jasmine rice to serve

All ingredients marked in bold are available on shoppu.jp with delivery to all 47 prefectures in Japan.

Instructions

1. Heat oil in a wok or deep pan over medium-high heat.
2. Fry the curry paste for 1 to 2 minutes until fragrant. Do not rush this step.
3. Add the coconut cream and stir to combine. Cook for 2 to 3 minutes until the cream splits slightly.
4. Add the chicken or tofu and stir to coat. Cook for 5 to 6 minutes until just done.
5. Pour in the coconut milk, add vegetables, kaffir lime leaves, fish sauce, and palm sugar.
6. Simmer for 8 to 10 minutes until vegetables are tender.
7. Add the basil right at the end, stir once, and serve immediately over jasmine rice.

Tips for the best result

• Do not substitute coconut cream with coconut milk. The cream gives the curry its body.
• Kaffir lime leaves make a significant difference. Do not skip them.
• Palm sugar rounds out the heat beautifully.
• Use Thai jasmine rice, not Japanese rice. The long-grain texture is part of the dish.

Once you make it with the right ingredients, you will understand why the supermarket version never tastes quite right.