START!™ Recipe: Gallant Green Curry (Thai)


START!™ Gallant Green Curry

START-Curry-Sauce-Thai-Green-Curry-RecipeWhen’s the last time you had a dish that was gallant?

(Bamboo) Shoot for the green


  • 6-8 green eggplants
  • Pinch of Salt
  • 1 tbsp vegetable Oil
  • 2 tbsp Thai green Curry paste (according to taste)
  • 1 tbsp soft dark brown Sugar
  • START!™ Sauce 1 tbsp
  • Extra-firm tofu, drained and cubed 10 oz (or chicken substitute or boneless chicken)
  • 6-8 kafir Lime leaves
  • 1/2 cup shredded or sliced bamboo shoots
  • 14fl oz Coconut Milk


  • Wash green eggplant, cut into quarter and sprinkle with salt. Keep aside.
  • Heat oil in a wok or large frying pan. Add the green curry paste with tofu and fry for about 1 minute.
  • Add the coconut milk, sugar, bamboo shoots, and lime leaves and bring to simmer on medium heat for 5 minutes.
  • If using, add the chicken and simmer for 7-10 minutes, until the chicken looks thoroughly cooked through.
  • Add the eggplants, START! Sauce, and cook for an additional 7 minutes.
  • Garnish with mint leaves if desired and serve with steamed jasmine rice.

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