Thai Green Curry Paste

I’ve been searching for a good green curry paste that I can make from scratch and I’ve found it! Thank you David Thompson for making one of the best Thai food cookbooks I’ve read. I made this weekend and made a few changes, see my comments below.

Green Curry Paste

  • Servings: 4-6
  • Difficulty: medium
  • Print

IMG_3900

Ingredients:

  • 3 Tbsp Thai Green Chilies (I used only 1-2 chilies)
  • Large pinch salt
  • 1 Tbsp chopped galangal
  • 2 Tbsp chopped lemongrass
  • 1 Tbsp finely chopped kaffir lime zest (I used lime)
  • 1 Tbsp scraped and chopped coriander root (i used cilantro stems)
  • 1 Tsp chopped red turmeric
  • 3 Tbsp chopped red shallot
  • 2 Tbsp chopped garlic
  • 1 Tsp shrimp paste
  • 10 peppercorns
  • 1/2 Tsp coriander seeds, roasted and ground
  • 1/4 Tsp cumin seeds, roasted and ground

Directions:

In a large mortar and pestle pound each ingredients together one by one until all ingredients come together until it becomes a nice paste.

Use to make Thai green curry (see my blog for recipe)

Thai Green Curry with Chicken

I’ve been cooking Thai food for almost 30 years and one of my go to dishes is green curry. I don’t have time make the paste from scratch so I opt to make it with canned paste. If you sauté in heated peanut oil it helps bring out the flavor and wake up the spices.

Typically this is made with two types of Thai Eggplant, one that is shown in this recipe and the other that looks like peas. I had some fresh yellow squash I picked up from the farmers market that made the curry more colorful and tasted great!

Thai Green Curry with Chicken

  • Servings: 6-8
  • Difficulty: medium
  • Print

IMG_2123

Ingredients:

  • 1 tablespoon of peanut oil
  • 1 can of green curry paste (I prefer Maesri brand)
  • 1 can of coconut milk
  • 1-2 Kaffir lime leaves
  •  Large handful of Thai Basil (remove from stems)
  • 3 cups of fresh chicken broth
  • 1-2 tablespoons of sugar or palm sugar
  • 1 tablespoon of fish sauce (or more if you want it saltier)
  • 1 package of organic chicken tenders
  • 1 can of bamboo shoots (I prefer Chaokoh brand)
  • 10-15 Thai eggplant
  • 2 yellow squash

Directions:

  • In a large pan or dutch oven heat the peanut oil and add the entire can of green curry paste (a little less if you don’t like it too spicy)
  • Sauté for 1-2 minutes
  • Add coconut milk and stir until combined with curry paste
  • Add Kaffir leaves and a handful of basil
  • Add fresh chicken stock
  • Add sugar
  • Add fish sauce
  • Add chicken
  • Bring to a boil and let chicken cook until no longer pink
  • Add bamboo shoots, eggplant and squash
  • Bring to a boil then reduce heat to simmer for about 30 minutes
  • Serve over rice or rice noodles

Heat curry paste in the hot peanut oil.
Heat curry paste in the hot peanut oil.

Add coconut milk and stir
Add coconut milk and stir

Green curry paste and coconut milk
Green curry paste and coconut milk

Kaffir Lime Leaves and Thai Basil
Kaffir Lime Leaves and Thai Basil

Add the herbs into the coconut milk
Add the herbs into the coconut milk

Fresh chicken stock
Fresh chicken stock

Add sugar
Add sugar

Add fish sauce
Add fish sauce

Organic Chicken Tenders
Organic Chicken Tenders

Thai Eggplant, bamboo shoots and yellow squash
Thai Eggplant, bamboo shoots and yellow squash

add bamboo shoots
Add bamboo shoots

add squash
Add squash

cut Thai eggplant into quarters
Cut Thai eggplant into quarters

Green Curry!
Green Curry!