How 2 cook Thai Green Curry
How to cook like a Thai!
Been a while since my last Thai recipe, been a while since I last had time to cook! But, hey, a Thai food recipe list isn’t a Thai food recipe list without the absolute classic, Thai Green Curry! It’s a favourite of locals and travelers in Thailand that can be purchased very cheaply and almost everywhere in the country.
Seriously, you can get hold of this tummy-pleaser for around £1 ($1.65) with rice, and it’ll keep you going for hours! With or without meat, this is a real taste explosion and a genuine Thai treat. So don’t hesitate, it’s easy to make at home and you can get almost all, if not absolutely all, of the required ingredients in your local supermarkets. Add spice to please and remember to taste, taste, taste!
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: Serves 2 to 3
- GREEN CURRY PASTE:
- 4 small green Thai chilies (add more if you like your curries spicy
- 1/4 cup shallot OR purple onion, diced
- 4 cloves garlic, minced
- 1 thumb-size piece grated ginger
- 1 stalk fresh minced lemongrass
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 3/4 to 1 tsp. shrimp paste
- 1 (loose) cup fresh coriander/cilantro leaves and stems, chopped
- 1/2 tsp. ground white pepper (can be purchased at some supermarkets, OR at Asian food stores)
- 3 Tbsp. fish sauce
- 1 tsp. brown sugar
- 2 Tbsp. lime juice
- 1 to 1.5 lbs. (about 0.7 kg) boneless chicken thigh or breast, cut into chunks
- 1 can coconut milk
- 4 kaffir lime leaves (can be purchased frozen at most Asian food stores), OR substitute 1 tsp. grated lime zest
- 1 red bell pepper, seeded and cut into chunks
- 1 zucchini, sliced lengthwise several times, then cut into chunks
- Generous handful fresh basil
- 2 Tbsp. coconut oil or other vegetable oil
- Place all the “green curry paste” ingredients together in a food processor, and process to a paste. If necessary, add a few Tbsp. of the coconut milk to help blend ingredients. Set aside.
- Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then, using scissors, cut leaves into thin strips. Set aside.
- Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste.
- Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add 3/4 of the coconut milk, reserving 2-3 Tbsp. per serving portion for later.
- Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.
- Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
- Add the red bell pepper and zucchini, plus the strips of lime leaf (or lime zest), stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.
- Do a taste-test for salt, adding 1-2 Tbsp. fish sauce if not salty enough. If you’d prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour, plus bitter (the bitter is found in the fresh basil garnish).
- Serve with steaming hot boiled rice and chow down!