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Holy Basil

Thai Green Curry

Chef's recommendations

  • Serve with steamed Jasmine rice or wild riceberry

  • Finish with a splash of Chili Fish sauce

  • Pair with cold Sapporo Beer

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Cooking Instructions

  1. Place the dish in the fridge to thaw overnight or for 24 hours. 

  2. Empty dish contents in a saucepan and cook on medium-low to medium heat. Slowly bring the curry to a simmer. Cook for 5-10 minutes, stirring periodically. 

  3. Remove lime leaves. Plate and enjoy!

+ Ingredients

GREEN CURRY with MUSHROOMS: Coconut Milk, Chicken Broth, Cilantro, Thai Basil, Palm Sugar, Fish Sauce, Red Bell Pepper, Thai Eggplant, Winter Melon, Kefir Lime, Salt, Chili, Curry Paste, King Oyster.

GREEN CURRY with JIDORI CHICKEN: Coconut Milk, Chicken Broth, Cilantro, Thai Basil, Palm Sugar, Fish Sauce, Red Bell Pepper, Thai Eggplant, Winter Melon, Kefir Lime, Salt, Chili, Curry Paste, Chicken Thigh.

Meet The Maker:

Chef Deau Arpapornnopparat is a man of many talents! He currently is the Chef and Owner of Holy Basil in Downtown Los Angeles, where he dishes up Bangkok-style street food. The Infatuation deemed Holy Basil “the best new Thai food in Los Angeles” and we don’t disagree! Chef Deau focuses on using local produce from the farmers’ markets in his dishes. Prior to Holy Basil, Deau was a designer at Snapchat, hosted a monthly pop-up called YUM, and was a co-owner and operator of The Base, a hand-crafted beverage company.

Paired Recipe

Holy Basil— Chili Fish Sauce