A simple bowl of soup changed my life.
The year was 2014. Marc and I were vacationing in Indianapolis, Indiana, USA, and unexpectedly ran into a group of my childhood friends.
Since recounting the good old days is best done over a good meal, we decided to go out to dinner. My friend suggested we check out a place from the “best restaurants in Indianapolis” list – Siam Square.
I had never had Thai food. I’m not sure that I’d ever even heard of Thai food.
As we entered the restaurant, it was like stepping into another world. Soft music like someone pinging a tiny xylophone played. The walls were covered in richly colored tapestries and exotic photographs. The table settings were elegant – the ice water was served in wine glasses.
Marc and I ordered green curry with softshell crab to share. I was surprised when we were brought a bowl of soup and a side of rice – it just wasn’t what I was expecting.
I took a bite, and my life changed forever.
I decided right then and there that Thai green curry was my favorite food ever. Period.
The problem was, there were no Thai restaurants in our city. The only one had closed a few years earlier. And Siam Square was six hours away.
I knew what I had to do – I had to learn to cook authentic Thai food. And I did.
That recipe was the start of the project now known as Anatomy of Adventure. Sign up for our emails so you’ll never miss a recipe.
Here, we share that first recipe that started it all.
Thai Green Curry Recipe
Savor the rich flavors of your favorite Thai restaurant in the comfort of your home! This red curry recipe is full of vegetables to power your day.
Servings: 4 to 8
Prep time: 45 minutes
Ingredients
1 tbsp coconut oil
2 oz. green curry paste
2 cans full fat coconut milk
1 lb pork, sliced
6 cloves garlic, chopped
1 cup eggplant, cubed
1 cup sliced portabella mushrooms
1 zucchini, sliced
Chopped chili peppers to taste
1 tbsp fish sauce
1 tbsp lime juice
1 tbsp palm sugar
1/2 cup fresh basil
Salt and pepper to taste
2 cups dry rice
Optional: 3 Kaffir lime leaves, shredded
Tip: Fish sauce and curry paste are available in the international section of most major grocery stores. They can also be found at dedicated Asian markets. If small Thai or Indian eggplants are available, these are preferable to traditional Italian eggplant. Kaffir lime leaves can be more difficult to obtain – especially fresh or frozen leaves that offer the most flavor. Frozen lime leaves can be purchased on Amazon.
Preparation
1. Prepare rice as per package instructions.
2. In a large wok or skillet, heat oil and curry paste.
3. Stir in coconut milk, bringing to a boil.
4. Add garlic, pork, and eggplant. Saute until the meat is cooked and the eggplant begins to soften.
5. Stir in mushrooms, zucchini, peppers, fish sauce, lime juice, lime leaces, sugar, salt, and pepper. Continue to boil for 2 minutes.
6. Remove from heat and stir in most of the basil; reserve some basil as garnish.
7. Serve as you would soup, with rice alongside.
Tip: Press the prepared rice into a small bowl, then invert onto a plate. This will give your meal the classic look of a Thai restaurant. Also, you can employ traditional ceramic or porcelain spoons.
8. Enjoy!
Hungry for more traditional Thai dishes? Check out our Thai red curry recipe.
One part Lois Lane, one part Jimmy Olsen, one part Johnboy Walton, and a bit of that Clark Kent secret identity thing thrown in for good measure.
Cara Siera is a freelance writer and photographer with a passion for travel and exotic cuisine. Join Cara, her husband Marc, and one very spoiled German Shepherd on their next great adventure.