Thai Green Curry with Asparagus and Bok Choy
“A fragrant green curry made with fresh asparagus, bok choy, and a rich coconut milk base, served over jasmine rice.”
Coconut Milk
Asparagus
Bok Choy
Thai Basil
Jasmine Rice
green curry pasteWhere it comes from
Thai green curry is a fragrant representation of Thailand's rich culinary heritage, known for its bold flavors and aromatic ingredients. Originating from Central Thailand, this dish perfectly balances spicy, sweet, and savory notes, making it a beloved staple. A surprising detail is the use of fresh asparagus, showcasing the adaptability of traditional recipes to local produce.
On the Palate
How it's made
5 steps · Show ↓15 min active
How it's made
5 steps · Show ↓- 12 min
Heat a tablespoon of oil in a large pan over medium heat. Add the green curry paste and stir until fragrant, about 2 minutes.
- 25 min
Pour in the coconut milk, stirring to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld and the sauce to thicken slightly.
- 34 min
Trim the asparagus and cut into bite-sized pieces. Add them to the curry along with the bok choy, and cook until the vegetables are tender-crisp, about 4 minutes.
- 41 min
Stir in the Thai basil leaves until wilted, releasing their aromatic oils into the curry.
- 53 min
Serve the curry hot over jasmine rice, ensuring each plate gets a generous amount of sauce and vegetables.
