Thai Green Curry

I love making curry, and my friends certainly love eating them as well. For years of making Indonesian and Indian curries, one of my friends requested me to make Thai green curry. After a couple of trial and errors (and lots of YouTube tutorial watching), I think I’ve come up with a great green curry recipe! Most people like to make green curry with a store-bought paste, but making it from scratch is not too hard either, just make sure you follow the steps below. 🙂

Love Thai recipes? Learn how to make Tom Yum soup here.

green curry1

The ingredients you need to make Thai green curry:

Green curry paste:

1 tbsp coriander seed, roasted

1 tsp cumin, roasted

1/2 tsp white peppercorn, roasted

4 large shallots

4 cloves of garlic

5-6 stalks of coriander leaves

10 Thai basil leaves

10 green chilies (adjustable as preferred)

1 tbsp fermented shrimp paste (Indonesian: terasi)

Green curry:

1 can (400 ml) of coconut milk

1 stalk of lemongrass

5 slices of galangal

5 Kaffir lime leaves

3 tbsp fish sauce

10 Thai basil leaves

Water

Salt and sugar, to taste

Red chilies

Vegetables:

Eggplant

Cauliflower

Potatoes

Baby corns

Firm tofu

green curry 4

Steps to make Thai green curry:

  1. Start with roasting coriander seed, white peppercorns and cumin. Blitz until fine and add the rest of the ingredients for the paste.
  2. Heat one can of coconut milk and reduce it until it splits (with its oil). Some coconut oil has stabilizer that prevents splitting, which is fine too.
  3. Pour in the curry paste into the reduced coconut milk. Add in lemongrass, lime leaves and galangal. Stir fry for a minute or two until fragrant and thick.
  4. Add some water to your preferred thickness (I like my curry thick, but some of my friends like it thinner). Season your mixture with fish sauce, salt and sugar. If you want your curry to be strictly vegetarian, leave out the fish sauce and the shrimp paste in the green curry paste.
  5. Add in eggplant and potatoes first, as they take the longest to cook. Proceed next with some baby corns, cauliflower, and tofu.
  6. Once all the vegetables are cooked, add in some fresh basil leaves. Remove the inedible ingredients (lemongrass, galangal and lime leaves).
  7. Your green curry is ready to serve! Garnish it with some red chilies and fresh basil leaves. Eat it hot with some rice. Delicious!

green curry 3

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