Real Deal Thai Green Curry From Scratch
ID: 945f551b...
An authentic, aromatic Thai green curry made entirely from scratch. This recipe guides you through pounding a vibrant homemade green curry paste in a mortar and pestle before simmering it with chicken thigh, traditional Thai eggplants, and fresh herbs in a light, fragrant coconut sauce.
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🍳 Cooking Flow
Pound the fresh chillies, lemongrass, galangal, Makrut lime peel, shallots, and garlic in a mortar with toasted spices and roasted shrimp paste to make the green curry paste. → Slow-fry the curry paste in oil for 5 minutes, then stir in dried red chillies and a portion of the coconut milk. → Pour in the remaining coconut milk, water, and torn Makrut lime leaves, then add chicken thigh, palm sugar, and fish sauce. → Simmer with apple eggplants, pea eggplants, and bamboo shoots for 20-30 minutes until the vegetables are tender. → Stir in fresh Thai basil leaves right at the end and serve.
Cooking Steps
Brief Cooking Order
Pound the fresh chillies, lemongrass, galangal, Makrut lime peel, shallots, and garlic in a mortar with toasted spices and roasted shrimp paste to make the green curry paste. → Slow-fry the curry paste in oil for 5 minutes, then stir in dried red chillies and a portion of the coconut milk. → Pour in the remaining coconut milk, water, and torn Makrut lime leaves, then add chicken thigh, palm sugar, and fish sauce. → Simmer with apple eggplants, pea eggplants, and bamboo shoots for 20-30 minutes until the vegetables are tender. → Stir in fresh Thai basil leaves right at the end and serve.
Introduction
An authentic, aromatic Thai green curry made entirely from scratch. This recipe guides you through pounding a vibrant homemade green curry paste in a mortar and pestle before simmering it with chicken thigh, traditional Thai eggplants, and fresh herbs in a light, fragrant coconut sauce.
Step 1
Prepare the chillies by chopping both the mild large green chillies and the spicy Jinda green chillies. Place them in a mortar with a pinch of salt and pound them together.
Step 2
Trim the lemongrass, discard the tough outer layers, bruise the stalk, and finely slice the tender inner core. Add it to the mortar and pound.
Step 3
Peel and finely chop the galangal. Add it to the mortar and pound until incorporated.
Step 4
Thinly slice off the fragrant green skin of the Makrut lime, avoiding the bitter white pith. Finely chop the peel, add to the mortar, and pound.
Step 5
Add the chopped shallots and garlic into the mortar and pound continuously until a relatively fine, uniform paste forms.
Ingredients List
Important Notes
A mortar and pestle is highly recommended over a food processor because pounding crushes the cells of the herbs, releasing much more aromatic oil and flavor.
Two types of green chillies are used: large green chillies for a vibrant green color, and smaller Jinda chillies for spicy heat.
Do not substitute ginger for galangal; they have completely different flavor profiles. Galangal has a citrusy, piney aroma that is essential for green curry.
Soaking apple eggplants in salted water for 15 minutes prevents them from oxidizing (turning brown) and draws out some of their bitterness.
Unlike thick Indian curries, authentic Thai green curry should have a lighter, soupy texture. Adding a bit of water to the coconut milk helps achieve this.
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