Thai Green Curry Recipe

The Thai Green Curry Recipe is known for its spicy flavor, which comes from using hot green chilies. If you don’t like it too spicy, you can choose milder chilies or make your own green curry paste at home. The dish includes chicken breast, coconut milk, green curry paste (you can buy it or make it yourself), fish sauce, sugar, five-spice powder, torn kaffir lime leaves, and a mix of Thai vegetables like long beans, eggplants, pumpkin, or bamboo shoots. Thai basil is added at the end to give it a burst of fresh flavor.

To make the green curry paste, you’ll need ingredients like cilantro roots, coriander, pepper corns, cumin seeds, galangal, garlic, lemongrass, and more. These are roasted or fried until they’re fragrant, then blended together into a paste. This paste is what gives the dish its special and bold taste.

To cook the Thai Green Curry, start by heating a pot and adding vegetable oil and curry paste. Fry it until it smells really good. Then, add chicken pieces and cook them until they’re no longer pink. Add fish sauce, sugar, five spice, and kaffir lime leaves for extra flavor. Put in coconut milk, vegetables, and water, and let it simmer until the chicken is fully cooked and the vegetables are just right. Add sliced white onions near the end, and let it cool a bit before stirring in Thai basil. Just like a stew, this curry gets even more flavorful the longer you cook it. Serve it with rice for a delicious and satisfying meal.

Green curry recipe

Green Curry paste

Roast or fry coriander, pepper corn and cumin seeds until fragrant then mix them all with the rest for the ingredients in food processor or in a mortar pestle.

In a mortar pastel pound all the ingredients except the shrimp paste put it last. Mix everything together until all combine, set aside until you ready to cook.

Directions to make Thai Green Curry Recipe

1. Heat a medium size pot until hot then add 2 tablespoon of vegetable oil and 2 tablespoon of curry paste fry until it releases the aroma.
2. Add the chicken to the pot cook till the chicken no longer pink then add fish sauce, sugar, five spice and lime leaves.
3. Add coconut milk and vegetables and 2 cups of water to the pot cook until the chicken is done and the vegetables are tender to your taste then add white onion to it, cook for few more minutes until the onion is soft turn the heat off let it cool a bit then add Thai basil. Curry just like stew the longer you cook it will taste better.

Related Recipe: Chinese Wonton Soup Recipe