Dive into the world of Thai cuisine with this homemade Thai Green Curry recipe. Known for its depth of flavor and versatility, this dish combines tender chicken, succulent eggplant, and a medley of Thai herbs and spices, all simmered in creamy coconut milk. Whether you prefer it over jasmine, white or brown rice this curry is a delightful choice for any meal. It's also easily adaptable for vegan or vegetarian preferences.
This recipe takes you through the steps of creating your own green curry paste, infusing the dish with a fresh, authentic taste that sets it apart from others. Choose from chicken, shrimp, fish, or tofu as your protein, and enjoy the unique blend of flavors enhanced by sweet basil leaves. Renowned worldwide, Thai Green Curry stands out with its harmonious blend of fresh ingredients and a hint of sweetness from coconut milk.
Whether you're using homemade or store-bought paste, this recipe guarantees a culinary journey through the heart of Thai cuisine. Let's begin crafting this exquisite curry from scratch.
Discover More Delectable Thai Recipes:
Ingredients and Substitutions Overview
For Thai Green Curry and Paste, get your ingredients from an Asian grocery store or find them online if needed. Now, let's look at what you'll need:
Ingredients for Thai Green Curry Paste:
- Chinese Shallots: Essential for a genuine Thai flavor, they add a unique sweetness and depth to the curry.
- Ginger: Imparts a warm, spicy aroma. You can substitute it with galangal for a more intense, citrusy scent, enhancing the curry's freshness.
- Garlic: Key for its pungent flavor, it also aids in digestion. For convenience, ginger garlic paste can be used as an all-in-one alternative.
- Thai Green Chilies: The main source of heat in the curry. Adjust the quantity to match your preferred spice level, balancing flavor with fire.
- Lemongrass: Brings a lemony, floral note to the curry, crucial for its characteristic freshness. Use fresh chopped stalks for the best flavor or lemongrass paste as a time-saver.
- Roasted Cumin & Coriander Seeds: When roasted, these seeds release an earthy, nutty flavor that complements the other spices, grounding the curry's taste profile.
- Fish or Shrimp Sauce: Fish sauce gives a traditional, umami depth, while shrimp sauce can be used for a slightly different, yet equally rich flavor profile.
- White Peppercorns: Consider adding these if you enjoy a sharper, more pronounced heat. They are optional, especially if your curry already has enough kick from the green chilies.
- Kaffir Lime Zest: Adds a distinct, tangy flavor typical of Thai cuisine. If kaffir lime is hard to find, regular lime zest can be used as a substitute, offering a similar zesty freshness.
Ingredients for Thai Green Curry:
- Coconut Milk: This is the key ingredient for the curry's creamy base and subtle sweetness.
- Chicken: Flexible in choice, use curry-cut pieces, thighs, or breasts for a tender bite.
- Eggplant: Select either Chinese or Thai varieties to contribute the perfect texture and mild flavor.
- Red Chili: Thai red chilies bring a lively spice, balancing well with the other flavors.
- Thai Sweet Basil: Its sweet and aromatic qualities elevate the overall taste of the curry.
How to Make Thai Green Curry?
Master Thai Green Curry with our easy guide, from making aromatic paste to simmering the flavorful curry. Follow our photo and video to master this classic dish. Let's begin:
Explore a World of Curry Dishes:
- Thai Yellow Curry
- Thai Red Curry
- Panang Curry
- Japanese Chicken Curry
- Jamaican Chicken Curry
- Chicken Curry
Thai Green Curry
For Green Curry Paste
- 2 Shallots, sliced
- 1 inch Galangal , or ginger, chopped
- 8 Garlic
- 12 Green chili
- 1 tbsp Lemon Grass, chopped
- 1 tbsp Fish Sauce
- 2 tsp Coriander Cumin Seeds, roasted (1 tsp each)
- 1 Lime Zest, (use Kaffir lime if available)
For Green Curry
- 1¾ lb Chicken, cut into bite size
- 1½ cup Coconut Milk
- 1 cup Water
- 2 tsp Salt
- 3 Thai Red Chili
- 4 Lime Leaves, use Kaffir Lime Leaves if available
- ¼ cup Chinese Egg Plant
- ¼ cup Thai Sweet Basil
To Make Thai Green Curry Paste
- Place all the specified ingredients for the green curry paste into your blender.
- Secure the lid and blend until you achieve a smooth consistency. Set aside this freshly made paste for your curry, or use a store-bought version for ease.
To Make Thai Green Curry
- Begin by warming ½ cup of coconut milk in a pan over medium heat, waiting until it separates and releases oil.
- Next, add the green curry paste, frying it until it becomes wonderfully aromatic.
- Toss in the chicken along with a pinch of salt, ensuring it's well coated.
- Cover the pan and let it cook gently for 7 to 10 minutes.
- Lift the lid, pour in the remaining coconut milk and some water, and add Thai red chili and eggplant. Mix everything well.
- Cover once more and let it simmer for another 10 to 12 minutes.
- Finally, reduce the heat, stir in the lime leaves and sweet basil leaves, then take the pan off the heat. Your Thai Green Curry is now ready to delight your taste buds!
- Enjoy this aromatic Thai Green Curry served over your choice of rice, accompanied by your favorite Thai side dishes for a complete, flavorful meal.
Chef's Notes and Tips
- Green Curry Paste: For the most authentic taste, prepare your own green curry paste. However, if pressed for time or convenience, a quality store-bought paste can be a satisfactory substitute.
- Achieving Rich Flavor: To ensure your curry isn't bitter or pungent, thoroughly fry the green curry paste in either the creamy top layer of coconut milk or in coconut oil. This step is crucial for neutralizing any raw aromas and unlocking the paste's full flavor potential.
- Protein Variations: While this recipe uses chicken, feel free to experiment with shrimp, tofu, or a medley of vegetables for a different twist.
- Vegan-Friendly Adaptations: For those following a vegan diet, replace animal proteins with vegetables such as zucchini, snow peas, or squash. Also, consider vegan alternatives to fish sauce to maintain the authentic Thai flavors.
- Choosing Coconut Milk: The quality of coconut milk greatly influences the curry's taste and texture. Opt for unsweetened, thick coconut milk for the best results, as it imparts a rich, creamy consistency.
- Ingredient Alternatives: If Kaffir lime zest and leaves are unavailable, regular lime zest and leaves can suffice. Additionally, for those short on time or ingredients, using a pre-made store-bought curry paste is a practical and effective alternative.
Disclaimer: We’re not nutrition experts. Nutritional info is estimated and should be used as a guide. For precise details, consult a professional.
Enjoy the best flavors of Thai Green Curry by consuming it fresh. However, if you need to store it, keep it in an airtight container in the refrigerator. It will remain good for up to 2 days. Remember, fresher is always better for optimal taste and quality.