The best Thai Green curry recipe
By Pete | Nov 2024
If you are anything like us we just love to travel to Thailand. One of the main reasons for this is the fresh and delicious food. Among a million other reasons.. On our most recent trip we took a cooking class in Krabi to see if we could learn how to recreate some of our favourite dishes back at home so that we didn’t miss it so much. Below is by far the best Thai green curry recipe that we have tried to cook ourselves. We hope you love it too. If you have any questions please pop them in the comments below
Prep
Ingredients
1 Tbsp Galangal – Peeled and chopped (substitute with Ginger)
2 Tsp Lemongrass – Lower part 1/3 chopped
1 Kaffir lime- Peeled and chopped
2-3 Tsp Whole Coriander – Chopped
3 Tbsp Shallots – Chopped
2 Tbsp Garlic – Crushed and chopped
2 Tbsp Salt
1 Tbsp Shrimp paste
3 Small green chillies (Reduce/Add) to adjust the heat
1 Tsp of each Peppercorn,Cumin, Corriander seeds – Roast these until you can smell then grind in your Pestle and mortar.
Method
Like most good currys, this recipe requires a little time and effort before to make a good curry paste. You can add all of the ingredients below into a pestle and mortar to bring out the full flavours to give a more authentic finished dish. If you do not have the time you can also add to a food processor and add a small amount of water. We recommend the pestle and mortar for best results. You can make extra and freeze for the next time because once you have tried it you will want more.
The best Thai green curry recipe
Ingredients
2 Tbsp Green curry paste (see above)
300g Chicken – Cut in to strips
400g Coconut milk
Half an Aubergine – Cut into 2cm cubes
2 Kaffir lime leaves – Cut out the stem roll each half tightly and cut in to thin strips
2 Stems of sweet basil – take the leaves
2 Red chillies – Cut into strips
2 Tbsp Fish sauce
1Tsp Palm sugar
Add a Pinch of salt to your taste
Method
Fry the chillies in coconut milk until fragrant on medium to high heat. Reduce the heat and add the chicken, Aubergine, Palm sugar, Fish sauce. Add salt to required taste. When the meat is cooked through add the sweet basil leaves.
