Authentic Thai Green Curry | With Thai Green Curry Paste Recipe

Authentic Thai Green Curry / Thai Green Curry Paste Recipe

Authentic Thai Green Curry / Thai Green Curry Paste Recipe

This authentic Thai green curry recipe will teach you everything you’d expect and more! Not only will you learn how to make the beautiful, creamy curry from scratch, but you’ll also find a fantastic Thai green curry paste recipe included so you don’t need to look elsewhere.

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Authentic Thai Green Curry / Thai Green Curry Paste Recipe

Introduction

I’m on a bit of a Thai kick at the moment. It all started with yesterday’s Prawn Pad Thai recipe. But I’m still not sure where it’s going to end!

The great thing about eating more exotic foods is buying in those amazing ingredients. I ordered a whole bunch of Thai ingredients the other day. Including galangal, fresh turmeric, kaffir lime leaves, fish sauce, palm sugar and a few other bits and pieces.

They all came in one big box and opening it was like exiting a plane. All of a sudden, just like that, I was there. Surrounded by the beautiful smells and glistening warmth of Thailand.

Just as importantly, when I buy ingredients like those I tend to buy in bulk. It’s hard not to. Most places won’t sell small quantities of rare ingredients.

As a result, I tend to binge those cuisines for a little while. Instead of making a Thai green curry, like this one, I make one of each of the curries. And then a noodle dish. And then I play around with some barbecued pork. You catch my drift!

Bit by bit, I get to explore further and further into the cuisines that I love. And while I have cooked quite a lot of Thai food over the years, it’s still an area that I feel has a lot of untapped potential. At least for me, as a cook. And I’m incredibly excited to learn more!

Authentic Thai Green Curry / Thai Green Curry Paste Recipe

About the dish

Pad Thai may be Thailand’s national dish. But I would bet by bottom dollar that the Thai green curry is its best known.

There’s just something about the brilliantly green, brilliantly tasty dish that captures the attention in a way few other dishes can.

The flavours are absolutely on point. It quite literally does not miss a single step. It’s as fresh as the breeze and as powerful as anything you’ve ever tasted.

Bursting with wonderful citrus from the late addition of lime juice, the Thai green curry is already singing all the right songs before we’ve even touched on the chilli or any of the amazing, unique ingredients that make Thai food what it is.

As with any other Thai dish, that earthy, yet refreshing, piney galangal brings a freshness that ginger never quite musters. And with fish sauce in place of salt, we get a depth of flavour that helps to show off all of these wonderful flavours.

Finally, there is the chilli. An absolutely perfect accompaniment to all those other flavours. They bring coolness, zing and excitement. And the chilli just brings raw, fresh heat. Bursting through. Perfectly capable of keeping up with all those other flavours.

It’s just so damned beautiful. I might cry.

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About this Authentic Thai Green Curry & Thai Green Curry Paste Recipe

This authentic Thai green curry recipe seeks to make an absolutely authentic Thai green curry. Hopefully no surprise there!

As a result, there are no special bells or whistles to worry about. We’re going to do it the proper way and we’re going to do it right!

As such, it’s really quite simple. We’re going to make a basic curry paste, though it is a little more complex than the ones I make for Indian cuisine. And then we’ll incorporate coconut milk, prawns, mushrooms and an assortment of appropriately green ingredients!

We’re actually going to reduce our coconut milk all the way down until it separates, leaving us with lots of wonderful fat. That’s what we’ll fry our paste and other ingredients in.

We’ll top that up with stock to finish the cook and then season with lime juice and extra fish sauce. You can also optionally add palm sugar at this stage, but the sweetness of the dish is really up to you.

Finally, we’ll garnish with basil and you can always add a little extra chilli if you see fit!

Very quickly, before we begin, my pictures are of a not-so-authentic Thai green curry. Because I had to use light coconut milk and beef stock. I would like to reassure you that the recipe I am posting is far superior in flavour and that everything else is much the same.

The only difference you will find will be in the colour. The final result should be lighter and creamier than the pictures you see here!

Authentic Thai Green Curry / Thai Green Curry Paste Recipe

Things to remember!

  • Just like I said yesterday in the Pad Thai recipe, you’ll want to get everything ready before you cook. Just like that dish, this one cooks quickly. Your job when cooking is to stand by the pan, throwing things at it in the right order as quickly as you can. Well, maybe not quite, but not far off! So be prepared.
  • Take your time! Really reduce that coconut milk down before you start to cook. You’ll be able to see the way the oils split away. That’s when you want to start frying off your paste. If needs be, you can top it all up with oil.
  • Ideally, use homemade chicken stock. You could even use fish stock if necessary, but it would taste extra fishy! Possibly too much so, but that’s up to you. I used store bought beef stock this time and really regretted it. It tasted fine, but lacked the wamrth and lightness of chicken stock. It absolutely makes a huge difference!
  • Spice the dish to your own taste. And the taste of those around, you of course! But don’t just do exactly as I’ve written here if you know better. Thai food is strong and spicy. If you want to go all out, you can! And if you don’t, that’s just fine. I make non-spicy versions of everything I cook for my girlfriend and they always taste great!
Authentic Thai Green Curry | With Thai Green Curry Paste Recipe
Authentic Thai Green Curry / Thai Green Curry Paste Recipe

Similar Recipes & Useful Sides

Delicious Thai Yellow Curry – A fantastic curry that takes the fresh, vibrant flavours of Thailand and adds to them the complex flavours of dry spices and earthy turmeric.

Perfect Prawn Pad Thai – The national dish of Thailand. Quite possibly the perfect stir fry! With fresh seafood, paper thin rice noodles, crunchy peanuts, zingy tamarind and fiery chilli.

Thai Chicken Massaman Curry – An amazing Mughal dish that perfectly merges Thailand’s incredible, fresh, beautiful flavours with the most decadent richness and spiciness of India at its most indulgent.


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Authentic Thai Green Curry | With Thai Green Curry Paste Recipe

Ed Chef
This authentic Thai green curry recipe will teach you everything you’d expect and more! Not only will you learn how to make the beautiful, creamy curry from scratch, but you’ll also find a fantastic Thai green curry paste recipe included so you don’t need to look elsewhere.
Prep Time 30 mins
Cook Time 1 hr
Course Main Course
Cuisine Thai
Servings 2

Ingredients
  

Paste

  • 1 tsp Cumin Seeds
  • 1 tsp Coriander Seeds
  • 2 – 6 Green Chillies Thai, Bird’s Eye or otherwise
  • 2 cloves Garlic
  • 1 handful Coriander Stalks
  • 1/2 Shallot
  • 1 tsp Lemongrass Paste or the core of 2 lemongrass sticks
  • 1-2 inches Galangal
  • 4 Kaffir Lime Leaves
  • 1 tsp Shrimp Paste
  • 1 tsp Fish Sauce

Cook

  • 1 can Coconut Milk
  • 250 g Prawns raw – if you have cooked, add them at the end of the cook
  • 150 g Mushrooms ideally an Asian variety, but anything will do in a pinch
  • 1/2 cup Green Beans
  • 400 ml Chicken Stock
  • Palm Sugar
  • Lime Juice
  • Fish Sauce

Garnish

  • Thai Basil
  • Lime
  • Red Chilli optional
  • Cherry Tomatoes

Instructions
 

Prep

  • In a low-medium pan, reduce your coconut milk all the way down to almost nothing.
  • Chop up any larger mushrooms into bitesize pieces.
  • If necessary, trim the ends of your green beans and cut them in half.

Make the paste

  • Toast 1 tsp cumin seeds and 1 tsp coriander seeds in a hot pan until they turn brittle. This should only take a minute or so.
  • Add them to a pestle and mortar and grind them into a fine powder.
  • Add your chillies to a blender. I’ll leave the number up to you!
  • To that blender, add the spice powder you just made, 2 peeled cloves of garlic, a handful of coriander stalks, 1/2 shallot 1 tsp lemongrass paste (or 2 peeled and chopped lemongrass cores), 4 kaffir lime leaves, 1 tsp shrimp paste, a good splash of fish sauce and a good 1 – 2 inches of galangal.
  • Blend those ingredients until they form a paste. They will probably be too dry at this stage. If that is the case, add a splash or two of the coconut milk. Or add some neutral oil, like vegetable oil.

Cook

  • Bring the coconut milk back to a fairly high heat and add the paste. The oils in the coconut milk should split away and you can use them to fry the paste.
  • Once the paste is starting to cook through, add in your mushrooms, green beans and prawns.
  • Stir everything together and fry until the prawns colour and cook more or less through.
  • Top up with the chicken stock and stir everything together. You won’t be able to reduce the curry down, so if you want a thicker sauce, use less stock!
  • Crumble in some palm sugar and stir in, then cook through for five minutes.
  • Finally, add some lime juice and stir in. You can add another splash on top if you like.

Plate and garnish

  • Plate as desired, either alone or with rice. And garnish with Thai basil and a wedge of lime.
  • You could also optionally add cherry tomatoes, red or green chillies or coriander.
Keyword Authentic Thai Green Curry, Curry, Green Curry, Thai Cuisine, Thai Food, Thai Green Curry, Thai Green Curry Paste Recipe

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