Thai Green Curry

 Sometimes ordering out is the easiest option, but it can put a pinch on the money situation. Thai food happens to be one of the most popular to-go or delivery cuisines, but with a quick trip to your local asian food market (store) you too can create some amazing, fresh and easy Thai dishes.
Authentic Thai food is always fresh, always full of flavour and easy to cook once you have the basics. Sure Thai food is also know for its extreme heat content, but when you do the cooking yourself you can control how spicy you want it to be, instead of hoping that the person on the other end of the phone understands just how you want the dish to taste like. I for one love some spice to my food, but I don’t love it when that is all I can taste, or suddenly have an all-consuming numbness and no matter what I eat I can no longer taste.
Taste, for me is very important, as it is is for many people. If you do not appreciate the food and taste the combination of ingredients then what is the point in enjoying your meal?  
Thai cooking tends to emphasize that notion; flavours should be full and vibrant, nutritious and delicious. If you wish to increase the heat then add more chillies to the curry paste, small red chillies are most often used in this dish.
Some of the ingredients in this curry may sound unfamiliar or not common, but trust me that without them, your curry would not be authentic. However, if you are unable to locate all the ingredients here is how you can substitute common ingredients for the authentic ingredients:
Kaffir Leaves–>Lime juice
Thai Basil–> No substitute, so just leave out
Thai Eggplant–> Chinese eggplant
Shallots–> Sweet onions
This recipe makes 2 cups of the curry paste, which is more then is needed to make the curry. It can be stored in the freezer for several months. As with many curries, the vegetables and protein can be swapped for anything you choose, I personally stuck with a more traditional curry for this recipe, served with some wild rice and Thai tea. The paste can be used to create several lovely dishes, pretty much anything that you want to have an Asian flavour to. 

Thai Green Curry
Prep time: 
Cook time: 
Total time: 
Serves: 2 Servings
  • Curry Paste Ingredients
  • 2 mild medium-size green chili peppers, stems removed
  • 3 shallots, peeled and chopped roughly
  • 5 medium cloves of garlic, peeled and chopped roughly
  • 1 stalk of lemongrass, chopped
  • roughly
  • Kaffir lime leaves 3 fresh or 5 dried
  • 2 Tsp galangal, chopped (if using dried
  • galangal
  • , soak for an hour before using)
  • Handful cilantro stems
  • 1 Tsp coriander
  • 1 Tsp cumin
  • Handful of Thai basil
  • Salt and Pepper, to taste
  1. Combine all ingredients in a blender and puree. It need not be
  2. completely
  3. blended, slightly chunky is fine.
  4. Store in air tight container and freeze (leave some out to create curry).
  5. Thai Green Curry with Chicken Ingredients:
  6. Large chicken breast, cut into bite sizes (or other protein such as pork, tofu, shrimp, etc.)
  7. Tbsp homemade curry paste
  8. Tsp vegetable oil
  9. /2 Cups coconut milk
  10. Thai eggplants, quartered
  11. Chinese Eggplant, cubed (optional)
  12. /2 Tbsp honey
  13. Mixed vegetables, such as mushrooms, snow peas, peppers, etc. (optional)
  14. Kaffir leaves, crushed
  15. Handful Thai Basil leaves
  16. Handful Cilantro leaves
  17. Heat oil in wok, or heavy bottom pan.
  18. Saute curry paste over medium- high heat, continuously stirring, about 2-3 minutes. Cook until fragrant. Add in ½ cup of coconut milk slowly, stirring to combine with paste.
  19. Turn heat down to medium and add chicken and eggplant, saute for 2-3 minutes.
  20. Add other ½ cup of coconut milk, and lower heat to medium low. Cover, and simmer for 5 minutes.
  21. Add other vegetables, stir then cover. Cook for a further 15-20 minutes stirring occasionally.
  22. Once curry is nearly finished add honey and crushed kaffir leaves, stir to combine.
  23. Remove from heat and add fresh Thai basil and cilantro. Serve immediately with rice, or try with quinoa, potatoes, or pasta.
  24. Any leftovers can be stored in refrigerator for 2 days.


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