Vibrant green curry with kidney beans, bamboo shoots, and fresh Thai basil.
Hands-free mode with voice commands & timers
No ratings yet
Heat the vegetable oil in a large wok or deep skillet over medium heat.
Add the green curry paste and fry for 2 minutes, stirring constantly until fragrant and the oil begins to separate.
Slowly pour in half of the coconut milk, whisking it into the paste until smooth and bubbling.
Add the kidney beans and bamboo shoots, stirring to coat them thoroughly in the curry base.
Pour in the remaining coconut milk along with the palm sugar, soy sauce, and kaffir lime leaves.
Simmer the mixture gently for 10-12 minutes to allow the beans to absorb the flavors and the sauce to thicken slightly.
Turn off the heat and immediately fold in the fresh Thai basil leaves until they wilt.
Serve hot over jasmine rice, garnished with fresh red chili slices.
