Curry: How to Make Thai Green Curry

THAI GREEN CURRY

• Author: Romae Chanice Marquez
• Recipe Category: Main Dish
• Cuisine: Thai

Green curry is called “kaeng khiao wan”, which translates to sweet green curry in Thai. The whole preparation and cooking time is around 1 hour and 30 minutes. This recipe serves four to five people.

Thai Green Curry Ingredients

• 3 Thai eggplants
• 6 oz chicken breast, thinly sliced (170 g)
• 1 tablespoon of vegetable oil
• 2 tablespoons of green curry paste
• 3 tablespoons of fish sauce
• 3 tablespoons of granulated sugar
• 2 oz of bamboo shoot strip (55 g)
• 5 kaffir lime leaves
• 2 oz of red bell pepper, sliced (55 g)
• 1 can of coconut milk
• 1 cup of fresh Thai sweet basil (10 g)
• white rice, cooked, for serving

For the Curry Paste,

• 10 Thai green chilis
• 5 small shallots, sliced
• ½ cup of fresh cilantro stem (20 g)
• 3 oz of kaffir lime peel (85 g)
• 3 oz of galangal, sliced (85 g)
• ½ cup of kaffir lime leaf (5 g)
• 1 cup of fresh Thai sweet basil (10 g)
• 2 tablespoons of shrimp paste
• 1 teaspoon of cumin seed
• 1 teaspoon of coriander seed
• 1 teaspoon of salt
• 1 tablespoon of white peppercorn
• 2 stalks of lemongrass, trimmed and thinly sliced
• 7 cloves of garlic, sliced

Thai Green Curry Instructions

Step 1: Cut off the eggplant tops and bottoms and cut them into quarters. Cross the chicken breast and thinly slice. Set aside.

Step 2: Prepare the paste for the green curry. Toast the cumin seeds and coriander seeds in a big skillet over medium heat until golden and fragrant, about 2-3 minutes. Transfer to a bowl or pestle.

Step 3: Add mortar to the salt and pound until the spices are broken. Continue to pound black peppercorns, lemongrass, kaffir lime peel, galangal, onions, Thai green chilis, cilantro stems, Thai basil, kaffir leaves, shallots, and shrimp paste until a coarse paste is formed.

Step 4: Heat over medium heat in a skillet. Add vegetable oil, 2 spoonfuls of green curry paste, and 3 spoonfuls of basil oil. Add a coconut milk splash, stirring until a paste is formed.

Step 5: Add the sliced breast of chicken, the remaining milk of coconut, and the eggplant. Season with the sugar and fish sauce. Increase heat to moderately high and heat to a boil. Cook for 2-3 minutes after boiling.

Step 6: Add the bamboo shoots, kaffir leaves, and red bell pepper, and cook for 3-4 minutes until bell peppers have softened slightly.

Step 7: Add the Thai basil. Remove the curry from the heat and serve with white rice.

Thai Green Curry Additional Information

• Per serving has 395 calories, 22 g of carbohydrates, and 28 g of protein.
• Typically, green curry is consumed with rice as part of a broader spectrum of meal plans, or as a single dish with round rice noodles known as “Khanom Chin”.
• A thicker version of green curry can be produced; for example, cooked beef can also be served with roti, an Indian-style flatbread comparable to the Malaysian roti canai.
• Serves 4-5 people and takes approximately 1 hour and 30 minutes to cook/prepare.