Thai Green Curry with Cannabis-Infused Coconut Oil

This Thai Green Curry is a harmonious blend of fragrant herbs, creamy coconut milk, and a hint of heat. Infused with cannabis oil, this dish provides a unique twist on a beloved classic. Aromatic lemongrass, zesty lime leaves, and spicy green curry paste come together in this recipe, offering a balance of bold and comforting flavors.

Ingredients

For the Cannabis-Infused Coconut Oil

• 1/4 cup coconut oil
• 1 gram decarboxylated cannabis (adjust based on your preferred dosage)

For the Green Curry

• 2 tablespoons cannabis-infused coconut oil
• 3 tablespoons green curry paste (store-bought or homemade)
• 1 can (13.5 oz) coconut milk
• 1 1/2 cups chicken, tofu, or shrimp (cut into bite-sized pieces)
• 1 cup eggplant (cubed, or substitute with zucchini)
• 1/2 cup snow peas
• 1/4 cup bamboo shoots
• 1 red bell pepper (sliced thinly)
• 4–5 kaffir lime leaves
• 1 stalk lemongrass (trimmed & bruised)
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar (or brown sugar)
• Juice of 1 lime
• A handful of Thai basil leaves
• Cooked jasmine rice (for serving)

Preparing Cannabis-Infused Coconut Oil

1. Decarboxylate the Cannabis: Preheat your oven to 240°F (115°C). Finely grind the cannabis and spread evenly onto a baking sheet lined with parchment paper. Bake for about 40 minutes, stirring halfway through, to activate the THC.
2. Infuse Coconut Oil: Combine the decarboxylated cannabis with the coconut oil in a double boiler or a heat-safe bowl over a pot of simmering water. Stir occasionally and infuse the oil for 2–3 hours. Strain the oil through a fine mesh strainer or cheesecloth to remove plant matter. Store leftover oil in a glass jar for future use.

Instructions to Make Thai Green Curry

1. Sauté the Curry Paste: Heat 1 tablespoon of the cannabis-infused coconut oil in a skillet or wok over medium heat. Add the green curry paste and sauté for 1–2 minutes, stirring constantly, to release its aroma.
2. Add Coconut Milk: Pour in the coconut milk and stir until the curry paste is well incorporated. Bring the mixture to a gentle simmer.
3. Cook the Protein: Add your protein of choice (chicken, tofu, or shrimp) to the skillet. Cook for 5–7 minutes or until your protein is cooked through.
4. Add Vegetables: Toss in the eggplant, snow peas, bamboo shoots, and red bell pepper. Simmer for 5–6 minutes until the vegetables are tender but still crisp.
5. Flavor Boost: Add the kaffir lime leaves, bruised lemongrass, fish sauce, and palm sugar. Simmer for another 5 minutes, allowing the flavors to meld together.
6. Finish the Dish: Remove the skillet from heat. Stir in the fresh lime juice and Thai basil leaves right before serving.
7. Serve: Spoon the green curry over a bed of jasmine rice for a complete and satisfying meal.

Tips for Safe Cannabis Cooking

• Dose Responsibly: Start with a small amount of cannabis oil to gauge the effects. It's easier to add more in future recipes than to overdo it.
• Mix Thoroughly: Stir well to ensure the cannabis oil is evenly distributed in the curry.
• Serve Mindfully: Inform anyone consuming the dish that it contains cannabis and recommend enjoying it in moderation.

Flavor Profile

The result is a dish with creamy, spicy, herbal notes that transport you straight to Thailand. The cannabis-infused coconut oil subtly enhances the depth of flavor while offering a mellow, relaxing experience. Savor the complexity and the warmth of this comforting curry—an ideal dish to impress or indulge.