Introduction:
Thai Green Curry, or “Gaeng Keow Wan” in Thai, is one of Thailand’s most well-known and savory dishes. This curry is distinguished by its vivid green color and is a complex blend of spicy, sweet, salty, and savory flavors. The secret to its distinct flavor is the green curry paste, which is typically created by smashing fresh green chilies, lemongrass, garlic, galangal, and kaffir lime peel with a mortar and pestle. Green curry is both warm and aromatic, especially when combined with coconut milk, Thai basil, and protein like chicken, tofu, or shrimp. This recipe will guide you through the stages of making a superb, restaurant-quality Thai Green Curry from scratch.
Ingredients:
For the Green Curry Paste (approximately 3/4 cup):
10-15 fresh green Thai bird’s eye chilies (adjust for taste)
1 tablespoon of coarsely sliced galangal (or substitute ginger if unavailable).
2 lemongrass stalks, sensitive inner section alone, finely cut.
1 teaspoon of kaffir lime zest (or 1/2 teaspoon lime zest + 1/4 teaspoon lime juice)
1 tablespoon of cilantro stems or coriander root
4 cloves garlic
Two shallots.
1 teaspoon roasted coriander seeds.
1/2 teaspoon cumin seeds, roasted.
1/2 teaspoon of white peppercorns.
1 tablespoon shrimp paste (optional, but authentic).
1/2 teaspoon of salt.
1 tablespoon water (to help blend if you’re using a food processor).
For the curry:
2 tablespoons of vegetable or coconut oil.
1/2 cup green curry paste (from above or store-bought).
400 ml (one can) coconut milk
250 grams (approximately 1/2 lb) of thinly sliced chicken breast or thigh (or tofu, shrimp, or beef).
1 cup chicken broth or water
1 cup Thai or pea eggplants, quartered
1/2 cup of bamboo shoots (optional)
Three kaffir lime leaves, torn
2 tablespoons Thai fish sauce (or soy sauce for the vegetarian option)
1-2 teaspoons palm or brown sugar (to taste)
1/2 cup of Thai sweet basil leaves.
2-3 red chile slices as garnish (optional)
Steamed jasmine rice, to serve
Step-by-step instructions.
1. Prepare the green curry paste.
Making curry paste from scratch gives your curry a true depth of flavor.
Toast the coriander, cumin, and white peppercorns in a dry pan over medium heat until fragrant (approximately 1 minute). Allow them to cool before grinding into a powder with a mortar and pestle or spice grinder.
Pound or combine the green chilies, garlic, shallots, lemongrass, galangal, kaffir lime zest, coriander root, and salt until smooth in a mortar and pestle (or in a food processor for convenience).
Add the ground spices and shrimp paste, and pound or combine until the paste is thick and consistent. You may need to add a small amount of water to help the paste combine in a processor.
Tip: Refrigerate leftover paste in an airtight jar for up to a week, or freeze for longer storage.
2. Cook the curry paste.
Heat the oil in a large pot or wok over medium heat.
Mix in 2-3 teaspoons of the thick cream from the top of the coconut milk. Fry for one minute, until the coconut oil begins to separate slightly.
Stir in the green curry paste. Cook for 2-3 minutes, stirring regularly, until fragrant and the paste has deepened in color.
Tip: Don’t rush this step; cooking the paste in coconut cream is key for releasing the essential oils and tastes.
3. Combine the protein and coconut milk.
Add the chicken slices (or tofu, shrimp, etc.) to the skillet. Stir thoroughly to coat with the paste.
Add the remaining coconut milk and whisk to mix.
Bring the chicken stock or water to a medium simmer.
4. Add vegetables and seasonings.
Combine the Thai eggplants and bamboo shoots (if using). Simmer for 10-12 minutes, until the chicken is cooked and the eggplants are soft.
Combine the torn kaffir lime leaves, fish sauce, and palm sugar. Taste and adjust the seasoning, adding additional fish sauce for saltiness, sugar for sweetness, or chilies for fire.
Just before serving, add the Thai basil leaves and simmer for 1 minute, or until wilted.
5. Serve.
Ladle the curry into bowls and top with red chili slices and more basil, if preferred. Serve immediately with steamed Jasmine rice.
Flavor Profiles and Serving Tips:
Thai Green Curry should have a combination of spicy, sweet, salty, and herbal flavors. The coconut milk adds a creamy smoothness that balances off the hot green chiles. The fish sauce provides umami depth, while the herbs kaffir lime and basil give brightness.
For a full Thai supper, consider serving the curry with:
Steamed jasmine rice, or sticky rice
For a tart contrast, try papaya salad (Som Tum).
Thai omelet (Kai Jeow) for extra texture and protein.
Ingredient Notes and Substitutions:
Thai green bird’s eye chilies are quite spicy. Adjust the quantity to your heat tolerance. To make a milder curry, add fewer or substitute green serrano or jalapeños.
Full-fat coconut milk provides the greatest flavor. Shake the can before opening, but the cream can be scooped out to sauté the paste.
Kaffir Lime Leaves: These are required for the distinctive citrus scent. If it is not available, replace a pinch of lime zest and a squeeze of lime juice.
Thai eggplants are tiny and green, with a slightly bitter flavor. If necessary, substitute with Japanese eggplant or zucchini.
Fish sauce: Provides necessary umami. For a vegetarian option, add soy sauce or a vegan fish sauce substitute.
Variations:
Vegetarian/Vegan: Use tofu instead of fish sauce, and leave out the shrimp paste.
Seafood: Use shrimp or a combination of scallops and squid. To avoid overcooking, add seafood at the end.
Beef or Duck: Thinly sliced beef or duck works well with green curry. Simmer slowly to keep the meat soft.
Low-Carb Options: Pair with cauliflower rice or shirataki noodles.
Storage and Reheating.
Refrigerator: Keep leftovers in an airtight container in the refrigerator for up to three days.
Green curry can be frozen for up to two months. Let it cool completely before freezing.
Gently reheat in a saucepan over medium-low heat. If it becomes too thick, add a dash of coconut milk or water.
Conclusion:
Making Thai Green Curry from scratch is a satisfying culinary experience that brings the robust, harmonizing tastes of Thailand into your home. While store-bought curry paste is an option, making your own allows for more personalization and a fresher taste. This curry is always a hit, whether served as a nice weeknight meal or as part of a celebratory Thai supper buffet.
The secret to a superb curry is balance: adjust the heat, sweetness, and saltiness to your satisfaction. With practice, you’ll be able to make the dish exactly to your liking. Enjoy your handmade Thai Green Curry over fragrant jasmine rice, and be sure to share with friends and family!
