A good, Thai-style curry is a great dinner option, and my kids love its combination of creamy, sweet, salty, and spicy elements. Store-bought green curry paste—full of preservatives and with muted flavors—doesn’t live up to the promise of its raw ingredients. My version, which serves as the basis for a one-pan coconut curry, will turn everything you thought you knew about green curry on its ear. Fresh hot peppers, handfuls of herbs, and loads of antioxidant-rich components come together with a brightness and depth of flavor that knocks my family’s socks off every time. Use or freeze the curry paste soon after making it; its flavors fade with every day it sits in the fridge.
Serves 4 to 6
Season the eggplant generously with salt and pepper. In a wok or large skillet, heat 1 tablespoon of the coconut oil over medium-high heat. Add the eggplant and cook, stirring occasionally, until browned, just cooked through, and tender but still firm, 4 to 5 minutes. Remove the eggplant from the pan with a slotted spoon and reserve.
Add the remaining 2 tablespoons coconut oil to the pan, then add the shallots, garlic, and ginger and cook, stirring, until softened and fragrant, 1 to 2 minutes. Add the carrots, bell peppers, and broccoli and cook until crisp-tender, 1 to 2 minutes.
Return the eggplant to the pan, then add the coconut milk, curry paste, and coconut palm sugar. Bring to a boil, reduce the heat, and simmer until the liquid thickens, 2 to 3 minutes. Remove from the heat, add more curry paste, and stir in the cilantro, mint, and basil. Divide among bowls and serve with the lime wedges.