Although you can buy the Thai curry pastes in jars or packets, the fresh flavours blend together so well for a delicious curry. This recipe for Green curry is worth the work to make the paste from scratch! Additionally, if you are making it yourself, you can customise the ingredients to your taste. For example, you can adjust the spice levels and chilies. If you have extra paste, you can freeze it in portions for later.
For this particular recipe for green curry, I used chicken and aubergine. However, you can also make it with beef, prawns, tofu and/or other vegetables. In fact, I think tofu actually soaks up the flavour the best.
Ingredients
Green Curry Paste
3 lemongrass stalks (outer layer peeled and discarded), chopped
1 lime, juiced
1 tsp ground coriander
Pinch of ground cumin
2-3 large green chillies , chopped
2 large garlic cloves , chopped
1 thumb-sized piece of galangal or ginger, peeled and chopped
3 small shallots, peeled and chopped
1-2 pieces fresh turmeric, peeled and chopped
3 kaffir lime leaves, finely shredded
a handful of fresh coriander
1 tsp shrimp paste
3 tbsp coconut oil
1/2 tsp salt
Green Curry with chicken and aubergines
2 chicken breasts, skinless boneless, sliced into thin pieces
5 baby aubergines, cut into large pieces
3 Tbsp green curry paste
2 Tbsp vegetable oil
1 can coconut milk
2-3 tsp fish sauce
1 Tbsp brown sugar
Thai basil or coriander for garnish
Instructions
Green Curry Paste
These are the easiest instructions for a recipe. Just put all ingredients into a food processor, and process until smooth. The paste can be used for a coconut milk-based curry or frozen for later use.
Green Curry with chicken and aubergines
First, in a large saucepan fry the chicken in vegetable oil and the curry paste. Add the pieces. Stir fry for a few minutes, then cover and let the mixture cook for about 8 minutes. Next add the coconut milk, fish sauce and brown sugar. Stir and then cover and let simmer for another 5-10 minutes or until aubergines are soft. Serve with rice and Thai basil or coriander for garnish.
Go to Thailand
Go to Thai Recipes
Go to Recipe Map