Green Curry

1. 1

   Prepare curry paste ingredients

   Remove stems from Thai green chilies. Peel garlic cloves and shallots. Thinly slice galangal, cilantro roots, and lemongrass (use only the bottom half of lemongrass stalks). Carefully remove only the green bumpy peel from the kaffir lime. Dry roast the cumin seeds and coriander seeds in a hot skillet for about 30 seconds to release their fragrance.

   20m

   Tips:

   • • The top half of lemongrass has no flavor, so discard it
   • • Be gentle when removing kaffir lime peel to avoid the bitter white pith
   • • Watch the seeds carefully when roasting to prevent burning
2. 2

   Pound the curry paste

   Using a stone mortar and pestle, pound all the prepared curry paste ingredients (except shrimp paste) until you achieve a smooth puree with no visible chili seeds. This traditional method takes 1-2 hours but creates the most authentic flavor and texture. Start with the harder ingredients like peppercorns and roasted seeds, then add the aromatics.

   1h 30m

   Tips:

   • • This is the most time-consuming step but crucial for authentic flavor
   • • If using a food processor, add a little water to help blend, but the texture won't be as fine
   • • The paste should be completely smooth with no large chunks
3. 3

   Add shrimp paste

   Once the paste is smooth, add the shrimp paste and mix thoroughly until it's evenly distributed throughout the curry paste.

   2m

   Tips:

   • • Shrimp paste is added last to preserve its flavor
   • • For vegetarian version, substitute with miso paste
4. 4

   Prepare the protein

   If using a whole chicken, clean it thoroughly and chop into bite-sized pieces. If using chicken thighs or breast, cut into uniform bite-sized pieces for even cooking.

   10m

   Tips:

   • • Bone-in pieces add more flavor to the curry
   • • Keep pieces uniform in size for even cooking
5. 5

   Initial boil with paste

   In a large pot, add 2 cups of water, the prepared green curry paste, chicken pieces, and 10 torn kaffir lime leaves. Bring to a boil and cook for 10 minutes until the chicken is tender and most of the water has evaporated. This step infuses the chicken with curry flavors.

   10m

   Tips:

   • • Tearing the kaffir lime leaves releases their aromatic oils
   • • Don't skip this step - it builds deep flavor into the protein
6. 6

   Prepare remaining ingredients

   While the chicken is cooking, cut Thai eggplants into quarters. Pluck Thai basil leaves from their stems. Julienne the red spur chilies for garnish.

   5m

   Tips:

   • • Keep basil leaves whole for the best appearance
   • • Cut vegetables uniformly for even cooking
7. 7

   Add coconut cream

   Pour in 2-3 cups of thick coconut cream and bring to a gentle boil, stirring carefully to combine with the curry paste. The curry should become creamy and aromatic. Taste and add salt (approximately ½ tsp) to achieve the right balance of flavors.

   5m

   Tips:

   • • Use thick coconut cream rather than thin coconut milk to prevent oil separation
   • • Don't boil too vigorously or the coconut cream may separate
   • • Rely on the coconut cream's natural sweetness rather than adding sugar
   • • Traditional recipes use salt, not fish sauce, for seasoning
8. 8

   Add vegetables

   Add the quartered Thai eggplants and julienned red chilies to the curry. Boil for 2-3 minutes until the eggplants are tender but still hold their shape.

   3m

   Tips:

   • • Don't overcook the eggplants or they'll become mushy
   • • Thai eggplants cook faster than regular eggplant
9. 9

   Finish with Thai basil

   Turn off the heat and toss in the Thai sweet basil leaves. Allow them to wilt naturally into the curry from the residual heat. Garnish with remaining kaffir lime leaves if desired.

   1m

   Tips:

   • • Adding basil at the end preserves its fresh flavor and bright color
   • • Don't cook the basil or it will turn dark and lose flavor
10. 10

    Serve

    Serve the green curry hot with freshly steamed jasmine rice. The curry should be aromatic, creamy, and have a beautiful green color.

    0

    Tips:

    • • Jasmine rice is the traditional accompaniment
    • • The curry tastes even better the next day as flavors meld

• •Making curry paste from scratch creates the most authentic and vibrant flavor
• •If short on time, use quality store-bought green curry paste (Maeploy or Aroy-D brands recommended)
• •Use thick coconut cream rather than thin coconut milk to prevent oil separation
• •The dish should balance spicy (chilies), sweet (coconut cream), and savory (salt) flavors
• •Don't add sugar - rely on coconut cream's natural sweetness for authentic flavor
• •Fresh kaffir lime leaves make a huge difference - try to source them from Asian markets
• •The curry paste can be made in advance and frozen for up to 3 months
• •Serve with jasmine rice to balance the rich, spicy curry
• •For less spice, reduce the amount of green chilies in the paste
• •Add fingerroot (grachai/krachai) to the paste if available - it's traditional and adds wonderful flavor

• •
  pad-thai
• •
  som-tam
• •
  jasmine-rice
• •
  khao-pad
• •
  spring-rolls

Green Curry (แกงเขียวหวาน - gaeng keow wan) is a Central Thai curry that emerged during the early 20th century, making it one of the younger Thai curries. Unlike red curry and other traditional Thai curries, green curry's distinctive color comes from the use of fresh green bird's eye chilies rather than dried red chilies. The curry was likely created during the reign of King Rama VI (1910-1925), a period when Thai cuisine was evolving and incorporating new techniques. The name 'keow wan' literally translates to 'green sweet', reflecting the curry's characteristic balance of spicy heat from green chilies with the natural sweetness of coconut cream. This curry became popular in Bangkok and Central Thailand before spreading throughout the country and eventually gaining worldwide recognition as one of Thailand's signature dishes. Traditionally, green curry was made with chicken, fish balls, or beef, simmered with Thai eggplants and sweet basil leaves.

Authentic Thai green curry distinguishes itself through several key characteristics: The curry paste must be made fresh from pounding ingredients in a mortar and pestle for 1-2 hours to achieve the proper smooth texture and release of aromatic oils - this traditional method cannot be fully replicated by food processors. The vibrant green color comes exclusively from fresh green bird's eye chilies, never from food coloring or other herbs. Traditional recipes rely on the natural sweetness of thick coconut cream rather than added sugar, and season with salt rather than fish sauce. The curry should have a proper balance of spicy (green chilies), sweet (coconut cream), and aromatic (kaffir lime leaves, Thai basil) elements. Thai eggplants are the traditional vegetable, though bamboo shoots are also authentic. The dish should be served with jasmine rice, which is essential for balancing the rich, intense flavors. Store-bought curry pastes, while convenient, cannot match the vibrant flavor and aroma of freshly pounded paste. Quality brands like Maeploy or Aroy-D are acceptable substitutes, but should be fried briefly in oil before adding coconut cream to awaken their flavors.