How to Make a Great Thai Green Curry

Thai green curry is a favourite for me and many others. It first hit our screens with the great chefs who started recreating a dish that anybody who had been to Thailand would sample and no doubt enjoy. Wonderful food when served with fragrant jasmine rice and lime wedges.

You should ideally use chicken but a meat free, vegan style Thai green curry can be created with aubergine and courgette. 

In this recipe, Thai green paste is used but already prepared so that  reduces the time taken to get the dish prepared in under half an hour. The key step is to fry that paste because it creates unimaginable flavour waves.  It stores well overnight and I think chilling helps to bring out the flavours the second time around. Some pastes also contain fish sauce anyway so just taste the curry before you add any more sauce. Preparing your own Thai green curry paste is an art form but if you have the spices and herbs, pestle and mortar then go the extra mile to make it.

Green peppercorns are not to everyone’s liking but these do not have to be part of the dish. Use them if you can because they have a unique throat catching pungency that rocks this dish. The same is said of lemongrass which contributes wow factor. The sauce is extremely versatile and can be used with almost anything.

Thai green chillis have a great pungency. Most Thai green pastes have chilli in there but more if you find the heat not enough and include the seeds too.

The Thai Green Curry Paste – Our Version

If you have time then here is a recipe for making a typical curry paste for this dish.

Ingredients

• 6-8 fresh green chilies (adjust to your spice preference)
• 1 small shallot, peeled and chopped
• 4 garlic cloves, peeled
• 1 stalk lemongrass (bottom white part only), finely sliced
• 1-inch piece galangal (or ginger if unavailable), peeled and sliced
• 1 tsp kaffir lime zest (or regular lime zest)
• 1 tbsp fresh coriander (cilantro) stems, chopped
• 1 tbsp Thai basil leaves (optional, for extra aroma)
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1 tsp shrimp paste (or miso paste for a vegetarian option)
• 1/4 tsp white pepper powder
• 2 tbsp vegetable oil (for blending)

Equipment Needed

• Mortar and pestle (for a traditional method) or blender/food processor (for convenience)
• Sharp knife
• Cutting board
• Measuring spoons

Preparation Time

• Prep: 10 minutes
• Blending/Grinding: 5 minutes
• Total: 15 minutes

Preparation

1. Prepare the Ingredients:
   • Trim and chop the chilies, shallot, garlic, lemongrass, and galangal into smaller pieces to make blending or pounding easier.
2. Traditional Method (Mortar and Pestle):
   • Add the ingredients to the mortar in small batches, starting with the harder ingredients like lemongrass and galangal, followed by chilies, garlic, shallots, and spices.
   • Pound until a smooth, thick paste forms. This method brings out the oils and aroma of the ingredients.
3. Modern Method (Blender/Food Processor):
   • Combine all ingredients in a blender or food processor with 1-2 tbsp vegetable oil to help it blend.
   • Process until smooth, scraping down the sides as needed.
4. Store or Use:
   • Use the curry paste immediately for cooking or transfer it to an airtight container. It can be refrigerated for up to a week or frozen for up to 3 months.

Tips

• For an authentic flavor, use fresh Thai ingredients such as Thai basil and kaffir lime leaves.
• Adjust the number of chilies based on your spice tolerance.
• If you’re using dried spices (ground coriander and cumin), lightly toast them in a dry pan to release their aromas before adding them to the paste.

This green curry paste is the foundation for a traditional Thai green curry. Once the paste is ready, you can use it to create a rich and flavorful dish by combining it with coconut milk, your choice of protein (chicken, tofu, fish), vegetables, and herbs.

Recipe For Full Thai Green Curry 

Preparation time: less than 30 mins; Cooking time: 30 mins to 1 hour

Serves 4

Ingredients For A Thai Green Curry

• 1 tbsp vegetable oil
• About 750g/1½lb skinless, boneless chicken chicken breast, cut into chunks. This is probably enough but I think anywhere around this amount will do.
• 4-5 tbsp Thai green curry paste but this can be varied
• 1 tbsp soft dark brown sugar or some other brown sugar like Demerara lets say
• 1–2 thick stalks lemongrass, fat ends bashed with a mallet or rolling pin or some other heavy object (optional)
• 3 teaspoons of green peppercorns
• 6–8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)
• 400ml tin coconut milk (critical for smoothness)
• 1 tablespoon of of Nam Pla  or a Thai fish sauce or light soy sauce
• Either a large handful of coriander, roughly chopped or a handful of basil if a slightly different flavour is needed instead of coriander. Either works perfectly well but I think coriander comes out in the betting stakes as 2:1 favourite with the rest of the family.
• ½–1 lime but use the juice only