There’s something magical about whipping up a Thai Green Curry—it’s like painting a canvas with flavors. I remember the first time I tried it at a tiny street stall in Bangkok; the aroma alone was enough to make me feel at home. This recipe brings that same vibrant experience to your kitchen—rich, spicy, and delightfully comforting.
Steps
- Heat the oil in a large skillet or pot over medium-high heat. Add the curry paste along with garlic, ginger, and lemongrass if using, and cook for 2 to 3 minutes until it begins to dry out.
- Pour in the chicken broth and coconut milk, stirring to dissolve the curry paste completely. Season with fish sauce and sugar according to whether you’re using store-bought or homemade paste.
- Add the kaffir lime leaves and bring the mixture to a gentle simmer. Stir in the chicken slices, reduce the heat to medium, and let it cook for about 7 minutes.
- Add the eggplants and continue cooking for another 5 minutes until they become soft. Taste the sauce and adjust the seasoning with more fish sauce or sugar if needed.
- Stir in the snow peas and cook for an additional 2 minutes until slightly softened. Finish by mixing in Thai basil leaves and a squeeze of lime juice, then remove from heat.
- Serve the curry over steamed jasmine rice and garnish with crispy fried shallots, additional Thai basil or cilantro, and chili slices if desired.
Ingredients
- 2 large garlic cloves, minced
- 2 tsp fresh ginger, finely grated
- 1 tbsp lemongrass paste
- 2 tbsp vegetable oil
- 1 cup (250ml) chicken or vegetable broth, low sodium
- 400 g/14 oz full-fat coconut milk
- 1-3 tsp fish sauce
- 1-3 tsp white sugar
- 1/8 tsp salt
- 6 kaffir lime leaves, torn in half
- 350 g/12 oz skinless boneless chicken thigh, sliced
- 2 small Japanese eggplants, sliced 1cm thick
- 1 1/2 cups snow peas, trimmed
- 16 Thai basil leaves
- Juice of 1/2 lime
- Crispy fried Asian shallots
- Thai basil or cilantro/coriander
- Green or red chillies slices (optional)
- Steamed jasmine rice
Nutritional Values
Calories: 1408cal | Carbohydrates: 64g | Protein: 28g | Fat: 124g | Saturated Fat: 100g | Sodium: 216mg | Potassium: 2636mg | Fiber: 20g | Sugar: 28g | Vitamin A: 19660IU | Vitamin C: 112mg | Calcium: 356mg | Iron: 21.2mg
FAQ
- What is the essential step for making a great Thai green curry?
- To achieve a truly flavorful Thai green curry, it’s crucial to fry the curry paste. This step enhances the aromatic flavors, similar to sautéing garlic until golden in other recipes.
- Can I use store-bought curry paste for Thai green curry?
- Yes, you can use store-bought curry paste, such as Maesri, which is highly recommended for its authentic taste. To freshen up the jarred paste, consider adding fresh garlic, ginger, and lemongrass.
- What are the main ingredients in a traditional Thai green curry?
- Key ingredients include coconut milk, chicken or vegetable broth, chicken thigh, Asian eggplant, snow peas, fish sauce, kaffir lime leaves, and Thai basil. These components create the rich and fragrant profile typical of green curry.
- How can I control the spiciness of Thai green curry?
- If making your own curry paste, you can reduce the amount of spicy chillies without compromising on flavor. When using jarred paste, choose a brand that matches your spice tolerance, as the spiciness can vary by brand.
- What gives Thai green curry its distinctive green color?
- The green hue primarily comes from large green chillies that are mild in spice but rich in flavor. These chillies, along with other ingredients in the curry paste, contribute to the vibrant color.
Tips
- Enhance Store-bought Paste: To make store-bought curry paste taste fresher, add minced garlic, finely grated ginger, and lemongrass paste. This quick addition elevates the flavor profile significantly.
- Use Full-fat Coconut Milk: Opt for full-fat coconut milk to ensure a rich and flavorful sauce. Low-fat versions lack the creamy texture and taste that make Thai Green Curry so delicious.
- Fry the Curry Paste: Whether using homemade or store-bought curry paste, frying it off in oil is essential. This step intensifies the flavors, similar to how sautéing garlic enhances a dish.
- Adjust Spiciness: Control the spiciness of your curry by reducing the amount of Thai chillies or using less spicy varieties. This allows you to tailor the heat level to your preference without sacrificing flavor.
Equipment
- Heavy-based skillet or pot – A heavy-based skillet or pot is essential for even cooking and frying off the curry paste properly.
- Lemongrass paste – If you don’t have access to fresh lemongrass, you might need to purchase lemongrass paste, which is available on Amazon.
- Kaffir lime leaves – These might not be readily available in all grocery stores, so you may need to purchase them online.
- Thai basil – If you can’t find Thai basil locally, you might consider buying seeds or dried Thai basil from Amazon.
- Maesri Green Curry Paste – While it might be available in some local grocery stores, purchasing it online could be more convenient, especially if you want a specific brand.
- Crispy fried Asian shallots – These are sometimes used as a garnish and might not be available at all supermarkets, so you might need to order them online.
