Uncle Roger–Approved Thai Green Curry

Ingredients · for 4 (scales to your household)

• 300g Chicken thigh $4.20
• 2 tbsp Thai green curry paste $0.18
• 400ml Full-fat coconut milk $2.58
• 1/4 cup Water or chicken broth $0.00
• 1 tbsp Fish sauce $0.09
• 1 tsp Palm sugar $0.04
• 1 tsp Lime juice (optional) $0.07
• 1 cup Mixed vegetables $0.79
• 1 Thai eggplant $1.94
• 1 can Bamboo shoots $1.37
• 1 Bell pepper $0.88
• 1 Zucchini $0.94
• 3 Kaffir lime leaves, torn $0.04
• 2 tbsp Thai basil $0.86
• 1 Green Thai chilies, sliced (optional) $0.36

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. 🍳 Cooking Steps
2. Medium-high heat, wok or pot
3. “Cold pan curry” = British people energy
4. Fry curry paste
5. Add curry paste → stir 30–60 seconds
6. Smell should hit face like Asian parent disappointment.
7. Add half coconut milk
8. Cook until the fat splits and you see little green oil
9. (This how you know ancestors proud)
10. Add chicken
11. Coat & cook halfway
12. Add rest coconut milk + splash water
13. Don’t make it watery soup lah
14. Taste and adjust
15. Balance rule: salty > sweet, not dessert curry haiyaa
16. Add veg + lime leaves
17. Simmer 6–8 mins until veg soft but not mush like hospital food
18. Turn off heat

Per serving