Thai green curry is an almost iconic dish and known all around the world. This recipe also gives you the ingredients to make your own green curry paste, if you would prefer not to then Mae Ploy make a very good green curry paste and is one that I used when I lived in the UK. It can be obtained from most major supermarkets or Asian food stores around the world.
I am very lucky that I can get freshly made curry pastes from the local markets and of course they are better and the curry has a more vibrant green color as it making your own.
This famous curry’s sweet, spicy with a touch of bitterness taste can be attributed to the egg plants in the curry sauce.
The ingredients will serve 4 persons :
Ingredients for the green Curry paste:
- 1tbsp Coriander seeds
- Half tbsp Cumin seeds
- 1tbsp white peppercorns
- 3- 6 green bird-eye chilies (3 chillies for mild, 6 for spicy)
- 3 tbsp finely chopped galangal
- 1 1/2 tsp finely chopped coriander root
- 3 tblsp chopped coriander leaves and stems
- 1 tbsp Kaffir lime rind
- 2 lemongrass sticks, minced
- 4 cloves garlic
- 2 sm shallots, minced
- 1 tsp shrimp paste
Using a mortar and pestle, grind the ingredients, adding them little by little into the mortar until you’ve achieved a smooth paste. If you don’t have a mortar,use a food processor (add 1-2 tablespoons of vegetable oil if using a food processor).
- 1-2 tbsp vegetable oil…I use coconut oil
- All of the curry paste prepared according to the recipe above.
- 400gm chicken thighs, deboned and cut in bite-sized pieces
- 200ml coconut cream
- 100ml chicken stock
- 2 tblsp fish sauce
- 1/2 tbsp coconut sugar
- 200gm straw mushrooms quartered
- 200g pea eggplant
- 200g Thai green eggplant, quartered
- 10 gm fresh green peppercorn
- 1 handful Thai basil leaves
- 1red chili, sliced for decoration when serving.
Heat the oil in a saucepan on high heat. Stir-fry the curry paste and the chicken for about 2 minutes.
Add 2 tablespoons of coconut cream, mix together well and then wait until the mixture begins to bubble and the coconut cream “breaks” (the coconut oil separates out). Repeat this operation 3 times. Then, add the rest of the coconut cream, stock, fish sauce, sugar and peppercorns.
Mix well and cook for 10 minutes on low heat.
Add the eggplants and mushrooms, cook for 15 more minutes on low heat, stirring occasionally.
Remove the pan from heat and add the Thai basil leaves, reserving few of them to garnish along with the red chilli.
Serve with steamed Jasmine rice.
I hope that you enjoy this recipe for an authentic green Thai curry and paste. All the recipes I post here are authentic and I do not use any packet mixes or microwaves just fresh food, freshly prepared and eaten by us. Some of my recipes are passed down through my family and some are Thai as this is where I live now others are what I get from friends and people who pass through my life.
As well as Thai food I also love Indian curries and again I grind my own spices and the recipes are authentic. I cannot always get ingredients here so since living here I have also had to make all my own chiutneys and sauces and learnt a few new ones. All of these recipes I will share with you and if you have any recipes you have heard of or had on holiday then let me know and I will research them for you. I also love chillis so manage to put chillies in most things as you will realize once you get to know me…lol
On my travels around Thailand I have also sampled some little known dishes and some you may not have heard of or even want to try but I have been there and there are things I eat now that I never ever thought I would…Like Spicy ant egg salad which is quite lemony and actually nice so I will be posting that recipe at some point in the future.
I hope you enjoy my posts and if you would love to read more from this slightly crazy, whimsical ( not my words) a friends I can also be found over on WP if you would like to pop over and say hello.