Master The Art Of Crafting Authentic Green Thai Curry At Home

Green Thai curry combines a homemade green curry paste with coconut milk, vegetables, and protein, resulting in a rich, aromatic dish. Seasoned with palm sugar, fish sauce, and kaffir lime leaves, it is garnished with fresh Thai basil. Serve it with jasmine rice for a complete meal.

Green Thai curry is a flavorful dish made with a rich, aromatic paste of green chilies, cilantro, Thai basil, and spices like coriander and cumin. The paste is saut ed in oil and combined with creamy coconut milk to create a savory base. Vegetables like bell peppers, zucchini, and protein choices such as tofu, chicken, or shrimp are added to the curry, along with seasonings like palm sugar and fish sauce. Kaffir lime leaves enhance the authentic taste. The curry is simmered until the vegetables are tender and the protein is cooked through. It is garnished with fresh Thai basil and served hot with jasmine rice.

Ingredients:

For the Green Curry Paste:

• 1-2 green chilies (adjust for spice level)
• 1 cup fresh cilantro (including stems)
• 1/4 cup Thai basil leaves
• 2-3 cloves garlic
• 1-inch piece of ginger or galangal, chopped
• 1 stalk lemongrass (white part only), chopped
• 1 shallot or small onion, chopped
• Zest and juice of 1 lime
• 1 tablespoon coriander seeds, toasted
• 1 teaspoon cumin seeds, toasted
• 1/4 teaspoon white pepper
• 2 tablespoons fish sauce (or soy sauce for a vegan version)
• 1 tablespoon shrimp paste (optional for a traditional flavor)
• 2-3 tablespoons water or coconut milk (to blend the paste)

For the Curry:

• 2 cups coconut milk (full-fat for a richer curry)
• 1 cup mixed vegetables (e.g., bell peppers, zucchini, carrots, baby corn)
• 1 cup protein of choice (e.g., tofu, chicken, shrimp, or a mix)
• 1-2 kaffir lime leaves, torn (optional but adds authentic flavor)
• 1 tablespoon palm sugar or brown sugar
• 1-2 tablespoons fish sauce (or soy sauce)
• Fresh Thai basil leaves for garnish
• Cooked jasmine rice for serving

Instructions:

1. Prepare the Green Curry Paste:

• In a dry pan, lightly toast the coriander and cumin seeds until fragrant. Let them cool, then grind them to a fine powder.
• In a blender or food processor, combine the toasted spices, green chilies, cilantro, Thai basil, garlic, ginger/galangal, lemongrass, shallot, lime zest, lime juice, fish sauce, shrimp paste (if using), and a little water or coconut milk.
• Blend until you have a smooth paste. Adjust the consistency by adding more liquid if needed. Set aside.

2. Cook the Curry Base:

• In a large pan or wok, heat a little oil over medium heat. Add 2-3 tablespoons of the green curry paste (you can adjust based on your taste) and saut for a few minutes until fragrant.
• Add the coconut milk, starting with a small amount to dissolve the paste, then gradually add the rest. Stir well to combine.

3. Add the Vegetables and Protein:

• Bring the curry to a gentle simmer and add your choice of protein. If using chicken or shrimp, add it now and cook until almost done.
• Add the mixed vegetables and kaffir lime leaves. Simmer for about 5-10 minutes, or until the vegetables are tender and the protein is fully cooked.

4. Season the Curry:

• Add the palm sugar or brown sugar to balance the flavors. Stir in the fish sauce (or soy sauce for a vegan option) and adjust the seasoning according to your taste. You may add more curry paste or sugar if needed.

5. Finish and Garnish:

• Once the vegetables and protein are cooked, turn off the heat. Stir in some fresh Thai basil leaves for an aromatic finish.

6. Serve:

• Serve the green Thai curry hot, garnished with additional basil leaves. Pair it with steamed jasmine rice to soak up the flavorful sauce.

7. Storage and Reheating:

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of coconut milk or water if the curry thickens too much.

Tips:

• You can prepare the green curry paste in advance and store it in the refrigerator for up to a week or freeze it for longer storage.
• Adjust the level of spiciness by varying the amount of green chili used in the paste.
• For a richer flavor, use full-fat coconut milk and fresh Thai herbs like kaffir lime leaves and Thai basil.