Thai Green Curry Gnocchi

• •16 oz shelf-stable or fresh potato gnocchi
• •2 tablespoon neutral cooking oil (or coconut oil), divided
• •3 tablespoon Thai green curry paste
• •14 oz full-fat coconut milk
• •0.5 cup low-sodium vegetable or chicken broth
• •4 makrut lime leaves, torn with center ribs removed
• •1 cup Thai eggplants, quartered (or zucchini, sliced into half-moons)
• •1 cup sugar snap peas, strings removed and halved
• •1.5 tablespoon fish sauce
• •1 tablespoon palm sugar (or coconut sugar/light brown sugar), finely grated
• •1 cup fresh Thai basil leaves
• •1 red bird's eye chili or red Fresno chili, thinly sliced
• •1 lime, cut into wedges

Instructions

1. 1

   Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat. Add the potato gnocchi in a single layer and pan-fry undisturbed for 3 to 4 minutes until golden and crisp on the bottom. Toss and cook for another 2 to 3 minutes until lightly browned all over. Transfer to a plate and set aside.

2. 2

   In a large wok or deep skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the green curry paste and sauté for 1 to 2 minutes, breaking it up until fragrant and the aromatic oils begin to separate.

3. 3

   Pour in about 1/4 cup of the thick cream from the top of the coconut milk can into the curry paste. Stir continuously over medium heat for 2 minutes until the oil glistens on the surface.

4. 4

   Pour in the remaining coconut milk and the broth. Add the torn makrut lime leaves, fish sauce, and palm sugar. Bring the sauce to a gentle simmer, stirring to dissolve the sugar completely.

5. 5

   Add the quartered Thai eggplants (or zucchini) and simmer for 4 to 5 minutes until tender. Add the sugar snap peas and simmer for an additional 1 to 2 minutes until crisp-tender and vibrant green.

6. 6

   Toss the crisped gnocchi into the simmering curry sauce. Cook for 1 to 2 minutes, stirring gently to coat the dumplings and allow them to absorb the aromatic flavors without losing their texture.

7. 7

   Turn off the heat. Immediately stir in the fresh Thai basil leaves and sliced red chilies, allowing the residual heat to wilt the basil.

8. 8

   Ladle the green curry gnocchi into warm shallow bowls. Garnish with additional fresh Thai basil and serve immediately with fresh lime wedges on the side.

Chef's Tips

• 💡Pan-frying the gnocchi directly in the skillet without boiling first yields a pillowy interior with a crispy crust that holds up exceptionally well against the creamy sauce.
• 💡For a vegetarian version, replace the fish sauce with an equal amount of light soy sauce or vegetarian stir-fry sauce.
• 💡Adjust the green curry paste amount based on your spice tolerance; authentic Thai curry pastes such as Mae Ploy or Maesri pack significant heat compared to Western brands.