Mastering the Art of Homemade Thai Green Curry: An Easy Recipe Guide

Thai Green Curry

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Yields: 4 servings Prep time: 2 hours (includes making the paste, can be reduced if using store-bought) Cook time: 30 minutes

Ingredients:

For the Green Curry Paste (Alternatively, use 4-6 tablespoons of high-quality store-bought green curry paste):

• 15-20 fresh green chilies (adjust quantity and type for desired heat)

• 2-3 green bird's eye chilies (for extra heat, optional)

• 1 inch galangal, finely chopped

• 1 inch ginger, finely chopped

• 2 stalks lemongrass, finely chopped (use only the tender white part)

• 4 cloves garlic

• 2 shallots, roughly chopped

• 1 teaspoon coriander seeds

• 1/2 teaspoon cumin seeds

• 1/4 teaspoon black peppercorns

• 1 tablespoon shrimp paste (or substitute with 1 teaspoon soy sauce for vegetarian)

• 1 tablespoon fish sauce (or soy sauce for vegetarian)

• 1 tablespoon lime juice

• 1 tablespoon coconut milk
  

For the Curry:

• 1 tablespoon coconut oil

• 1 (14 oz) can full-fat coconut milk

• 1/2 cup chicken or vegetable broth

• 1 lb chicken breast, thinly sliced (or substitute with tofu, vegetables, or shrimp)

• 1 cup Thai eggplant (or regular eggplant, cut into bite-sized pieces)

• 1/2 cup bamboo shoots, sliced

• 1/2 cup green beans, trimmed

• 1 red bell pepper, sliced

• 4-5 kaffir lime leaves, bruised

• 1 cup Thai basil leaves

• 1-2 tablespoons fish sauce (or soy sauce for vegetarian), to taste

• 1 tablespoon palm sugar (or brown sugar), to taste

• Lime wedges, for serving
  

Equipment:

• Food processor or mortar and pestle

• Large pot or wok
  

Instructions:

Make the Green Curry Paste (if not using store-bought):

1. Combine all curry paste ingredients in a food processor and blend until a smooth paste forms. If using a mortar and pestle, pound each ingredient thoroughly before adding the next, until a fine paste is achieved.
   

Cook the Curry:

1. Heat coconut oil in a large pot or wok over medium-high heat. Add the green curry paste (store-bought or homemade) and stir-fry for 1-2 minutes, until fragrant.

2. Add half of the coconut milk (reserve the thicker cream on top) and stir well to combine. Bring to a simmer.

3. Add the chicken or chosen protein and cook until almost cooked through.

4. Add the remaining coconut milk, chicken/vegetable broth, Thai eggplant, bamboo shoots, and green beans. Bring to a simmer and cook for 5-7 minutes, or until vegetables are tender-crisp.

5. Add the red bell pepper and kaffir lime leaves. Simmer for another 2-3 minutes.

6. Season with fish sauce (or soy sauce) and palm sugar (or brown sugar) to taste. Start with the recommended amounts and adjust according to your preference.

7. Remove from heat and stir in the Thai basil leaves.

8. Serve hot with jasmine rice. Garnish with extra Thai basil and lime wedges.
   

Tips for the Best Thai Green Curry:

• Fresh is Best: Use fresh ingredients, especially for the curry paste, for the most authentic flavor.

• Balance of Flavors: The key to a good Thai curry is the balance of sweet, sour, salty, and spicy. Adjust the seasonings to your taste.

• Coconut Milk Quality: Use full-fat coconut milk for a richer and creamier curry.

• Don't Overcook: Be careful not to overcook the vegetables, they should retain some crispness.

• Heat Level: Adjust the amount of chilies in the curry paste to control the heat level.
  

Substitution: Feel free to substitute ingredients based on your preference and availability. Tofu, shrimp, or a variety of vegetables can be used instead of chicken. Please Check Out: HexClad Hybrid Nonstick 10-Inch Wok [Affiliate Link]

easy recipe

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easy recipe