Thai curry recipe green

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But if you like sweeter curry, feel free to add some palm sugar for seasoning.

Additionally, when my mother in law and I made this pot of green curry, we added only about 1/2 tsp. Start pounding until they become a smooth pureed paste; this can take about 2 hours and a good indication that you have pounded it well is when you don't see any solid chili seeds remaining.

Authentic Thai Green Curry Chicken Ingredients 1 lb chicken thigh 4 Tbsp green curry paste 1 tsp coconut oil 800 mL coconut milk (200 mL thick/creamy and 600 mL regular coconut milk) 1-1.5 Tbsp sugar (palm sugar) 3-4 Tbsp fish sauce 1-2 cans bamboo shoots or 1-2 cups Thai egg plants, winter squash, baby corn, and zucchini 4-5 Makrut lime leaves 1 handful Thai basil Some sweet red peppers (julienned for garnish) Note : If using some UNCOOKED chicken feet in this curry, you will need to use more coconut milk and curry paste to 1000 mL coconut milk and 5 tablespoons green curry paste .

You want most of the water to have evaporated so you’re left with mostly the tender boiled chicken, and all that condensed green curry paste.

We’ll be using only coconut cream for this recipe

My mother in law was pretty insistent on telling me that for her Thai green curry recipe, she was only going to use thick rich coconut cream rather than coconut milk, which in Thai is called hua kati (หัวกะทิ).

She mentioned that using just regular coconut milk would cause the oil to separate from the coconut milk, which wouldn’t be good for green curry.

In Thailand it’s very convenient to go to the local market and buy fresh coconut cream.

As the curry paste look quite dry, add another ladle of the thick coconut milk and stir fry until the curry paste become look quite dry again. At this stage you can taste test your curry to see if it needs more salt. Remove the stems of the Thai green chilies, peel the garlic and shallots, thinly slice the galangal, cilantro roots, and lemongrass.

Then, rinse the noodles thoroughly with cold water, washing and rinsing them a few times to cool them down completely. You should be able to see some green oil coming out around the paste at this point.

  • Add the chicken thigh and the chicken feet if you have any. But I do understand if you don’t have the time to pound.

    Add shrimp paste at the end of pounding

    When your Thai green curry paste is just about completely done, the final step is to add the shrimp paste, and give the paste a final pound and stir to make sure the shrimp paste is evenly distributed.

    Thai green curry paste (เครื่องแกงเขียวหวาน)

    After about 1.5 hours or so you’ll have your Thai green curry paste made from scratch.

    It probably won’t be as fine as store bought curry paste, but that’s alright, you’ll make up for it in flavor.

    Set it aside.

  • Bring out a deep skillet or pot and heat the oil in medium-high heat.
  • If using store-bought green curry paste, add it now together with the garlic, ginger, and lemongrass (these help add a taste of freshness).
    If using homemade green curry paste, just add it as is with no other additions.
    Cook the paste by tossing it around for 3 minutes until it appears to be drier (try not to breathe in the vapor!).
  • Mix in the chicken broth and coconut milk.

    While you can add white sugar or palm sugar to your green curry, for me, I like to rely on the natural sweetness of the coconut cream for the sweetness. However, you could make this green curry recipe with any meat of your choice, or even make it vegetarian and substitute tofu or more vegetables.

    I used an entire free range thicken for this recipe, so it was a whole chicken but on the small side.

    Chop the entire chicken into bite sized pieces.

    However, if you are using a store bought green curry paste, you can blend a quarter up of basil or spinach and mix with a portion of curry paste that you decide to use for the day. However, using a huge amount of green chili peppers makes the curry too spicy. Master this authentic Thai green curry chicken recipe to experience the bold, complex flavors that make Thai cuisine so beloved.

    How to make this curry taste authentic.

    1. If you are using store bought green curry paste, I recommend Mae Ploy and Aroy-D brands.

      Finally, stir frying the green curry paste with coconut oil or reduced coconut milk that renders the coconut oil before adding meat not only helps to retain the fragrant smell of the curry paste, but makes the curry more colorful too.

      Vegetables that Work for Green Curry

      I am going to give you the list of vegetables that work in the green curry from the most authentic to least.

      thai curry recipe green

      Cut it in a little bit bigger sizes than usual.