Authentic Thai Green Curry From Scratch
ID: 3e79b956...
A traditional, highly aromatic Thai Green Curry made completely from scratch. Guided by Marion Grasby, this recipe showcases the authentic method of dry-toasting spices, pounding a fresh herbaceous paste in a mortar, and gently simmering chicken and eggplants in a balanced, soupy coconut broth.
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🍳 Cooking Flow
Dry-toast the coriander and cumin seeds, then grind them into a fine powder. → Pound the green chillies, lemongrass, galangal, lime peel, shallots, garlic, shrimp paste, and ground spices in a mortar to create the curry paste. → Fry half of the paste in oil, then pour in coconut milk and water and bring to a simmer. → Add the sliced chicken, eggplants, makrut lime leaves, and dried chillies, simmering for 15-20 minutes. → Finish by seasoning with fish sauce, palm sugar, and bamboo shoots, then stir in Thai basil and serve with rice.
Cooking Steps
Brief Cooking Order
Dry-toast the coriander and cumin seeds, then grind them into a fine powder. → Pound the green chillies, lemongrass, galangal, lime peel, shallots, garlic, shrimp paste, and ground spices in a mortar to create the curry paste. → Fry half of the paste in oil, then pour in coconut milk and water and bring to a simmer. → Add the sliced chicken, eggplants, makrut lime leaves, and dried chillies, simmering for 15-20 minutes. → Finish by seasoning with fish sauce, palm sugar, and bamboo shoots, then stir in Thai basil and serve with rice.
Introduction
A traditional, highly aromatic Thai Green Curry made completely from scratch. Guided by Marion Grasby, this recipe showcases the authentic method of dry-toasting spices, pounding a fresh herbaceous paste in a mortar, and gently simmering chicken and eggplants in a balanced, soupy coconut broth.
Step 1
Toast the coriander seeds in a dry pan over medium-high heat for 1-2 minutes until fragrant. Repeat the process with the cumin seeds. Grind both toasted spices into a fine powder using a mortar and pestle, then transfer to a small bowl.
Step 2
Place the chopped long green chillies and small green chillies into the mortar. Pound them with the pestle until they form a smooth-ish paste.
Step 3
Add the prepared lemongrass, galangal, makrut lime peel, shallots, and garlic to the mortar one by one, pounding thoroughly after adding each ingredient to integrate them into the paste.
Step 4
Add the shrimp paste and the ground spice powder to the mortar. Stir and pound briefly to thoroughly mix all components of the green curry paste.
Step 5
Slice the chicken thigh fillets into thin, bite-sized pieces. Slice the apple eggplants into quarters and pick the pea eggplants.
Ingredients List
Important Notes
Using a mortar and pestle bruises the fresh ingredients to release natural oils and aromatics, resulting in a much more flavorful paste than a food processor would produce.
Authentic Thai green curry is meant to have a lighter, soupy consistency rather than a thick gravy, which is why adding water is necessary.
Canned coconut milk in Western supermarkets often contains stabilizers that prevent it from 'cracking' (separating into oil and cream). Using a neutral oil to fry the paste is a practical workaround.
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