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About Thai Green Curry
Traditional Thai green curry is made with a vibrant green curry paste, which typically includes fish sauce and shrimp paste to get just the right salty and umami flavors. However, I skip these ingredients and instead make my own homemade green curry paste with soy sauce and bold spices and herbs.
How to make Thai Green Curry
First we need to prepare the green curry paste. So prep and set aside all the herbs and spices you will need to make the curry paste.
Rinse the herbs a few times with water. Drain the water and set the herbs aside.
My green curry paste is easily scaleable. I make a large batch of it usually and freeze it. Obviously having the green curry paste handy makes it easier and quick for the curry to come together.
Make Thai Green Curry Paste
1. Add the following chopped ingredients in a small mixer-grinder or a small blender:
- 2 to 3 small Thai red chilies or bird’s eye chillies
- 1 green chili or 1 teaspoon chopped green chillies
- ½ cup coriander leaves (cilantro)
- ¼ cup chopped shallots or onions or pearl onions
- 1 inch galangal, peeled and roughly chopped
- 2 to 3 garlic cloves, small-sized, peeled and chopped
- 2 stalks of lemongrass, chopped
- 2 to 3 medium-sized kaffir lime leaves, torn
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- ¼ teaspoon lemon zest
- 1 teaspoon soy sauce, naturally brewed
2. Grind these ingredients into a semi-fine or fine paste, without adding water. If the mixture is too dry and not becoming a paste, then only add a bit of water and grind again. Set the green curry paste aside.
You can also make the green curry paste adding 3 tablespoons coconut milk instead of the 1 teaspoon soy sauce.
Rinse and prep all the veggies that you will be adding to the curry. You can add your choice of veggies. But keep in mind their cooking times as you don’t want the veggies to be a mush.
Prep, measure and set the following veggies aside:
- ¼ cup chopped french beans
- ¼ to ⅓ cup chopped bell pepper/capsicum – add any colored bell pepper
- ⅓ cup chopped baby corn
- ½ cup peeled and chopped potatoes
- ⅓ to ½ cup chopped carrots
- 1 cup chopped button mushrooms
- 1 cup chopped cauliflower or broccoli florets
- 7 to 8 Thai pea eggplant (turkey berry), optional
- 250g Chicken/Tofu.
Cook Vegetables
3. Next, heat 2 tablespoons of coconut oil or sesame oil in a pan over medium-low to medium heat. Add the green curry paste. Sauté the green curry paste for 1 minute.
4. Then add all of the chopped and prepared veggies. Feel free to add any vegetables you like!
5. Add 2 cups of water and mix well. To make a thick curry, add less water but make sure that the veggies are cooked in this much water.
For a more spicy curry, you can add about 1 to 2 sliced or chopped bird’s eye chillies or small Thai red chillies at this point.
2 to 3 chopped or torn Kaffir lime leaves, a few pieces of chopped galangal and some chopped lemon grass stalks can be added at this step. But note that while serving you will have to fish out these herbs.
6. Cover and cook, stirring occasionally, until the veggies are almost done. Be sure to not overcook the veggies.
Make Thai Green Curry
7. Now add 1 cup of coconut milk, and stir well to combine. Taste and add salt as needed.
For a thicker consistency, add some more coconut milk.
8. Then bring the curry to a gentle simmer on low to medium-low heat. Remember not to boil the curry as the coconut milk can separate.
Gently simmer the green curry on a low to medium-low heat after adding the coconut milk. Lastly add 2 tablespoons of chopped Thai basil leaves and stir to mix. Switch off the heat.
If you prefer, you can add ½ to 1 teaspoon palm sugar at this point.
9. Serve the Thai Green Curry with warm lemongrass rice, plain jasmine rice, or steamed basmati rice. You can also enjoy the curry with some boiled noodles.
While serving garnish with spring onion greens, chopped Thai basil or cilantro. For a spicy touch, top with a few slices of Thai red chillies.
