Thai Green Curry

Thai green curry is a delicious dish that is known for its vibrant green colour with rich aromatic flavours. It is made of Thai green curry paste infused with creamy coconut milk and vegetables. Protein such as chicken, beef or shrimp results in creates a fresh and savoury meal. It can also be turned into a hearty vegetarian/vegan dish by adding tofu as protein.

Thai green curry is made with Thai green curry paste, which is a blend of several ingredients, such as green bird’s eye chili, shallots, which provide a mild onion flavour, and garlic, which adds depth to the flavour and aroma.
Galangal, a type of root that grows abundantly in Thailand, adds a citrusy and earthy flavour to the curry.

Lemongrass brings a refreshing zest, while kaffir lime peel adds a distinctive citrus aroma. Coriander roots contribute both depth and texture. Thai basil leaves enhance the dish with herbal notes, while cumin and coriander seeds highlight and intensify the earthy flavours.

All the ingredients are ground and pounded together, resulting in a highly aromatic, spicy, flavorful, and nutritional paste that becomes the key ingredient for the Thai green curry.

Ingredients

Mushrooms, Lime, Garlic, Lemongrass stalks, Snow peas. Chicken Stock Cube for the broth, Sugar, Garlic & Ginger Paste, Shrimp paste, Thai Green Curry Paste, Lemongrass paste, Galangal Paste. Coconut milk, Fish Sauce,, Salt and White Pepper. Thai Basil Leaves, Kaffir Lime Leaves, Chicken.

Mushrooms provide an earthy component to the Thai Green Curry, adding a meaty taste. When the mushrooms soften, they contrast nicely with snow peas. The lime adds a citrus note that enhances the freshness of the soup. The lime infusion provides a tanginess to the Thai Green Curry. When garlic is minced or crushed, it releases its natural oils, which meld with the curry paste and deepen the flavors of the Thai Green Curry.

Fresh lemongrass has a unique lemon aroma that is bright and fragrant. Its flavours are different from those of lemon and lime. Lemongrass has a delightful crunch and works to balance the richer and more spicier elements of the dish.

Chicken Stock Cubes provide the foundation of the soup and add depth. When dissolved in water, they create a rich broth that carries the flavours of the other ingredients. A moderate amount of sugar helps to balance the salty, tangy, and spicy aspects of the soup. Ginger and Garlic paste is made using two parts garlic and one part ginger. It provides a sweet and peppery heat that creates a solid foundation for Thai Curry. Shrimp paste is concentrated with deep, savoury undertones typical of Thai soups and curries.

Thai Green Curry Paste has bold flavours, such as green chilies, garlic, lemongrass, kaffir lime leaves, and other spices. The spiciness can be adjusted by changing the quantity. Lemongrass Paste will add more flavour, but it can be skipped if you are using fresh lemongrass.

Galangal paste is made from fresh galangal. Although it is a close cousin of Ginger root, it has a sharper and more citrusy flavor. Substitute with fresh galangal. Coconut milk adds a creaminess and richness to the Thai Green Curry. It gives the soup a smooth and luscious texture.

Fish sauce has a salty and umami flavor that enhances the depth of the dish. It is a staple in the dish, and it does not overpower the other flavors in the Thai Green Curry. Salt is essential, and white pepper adds a mild spiciness. The white pepper complements the flavors of the curry.

Thai Basil Leaves have a unique sweetness that is almost liquorice in nature. They add a delicious flavour to Thai green curry. Kaffir Lime Leaves are aromatic with a floral scent. Tearing the leaves helps to release the essential oils and adds a refreshing note to Thai cuisine. Chicken serves as the primary protein in the soup. When added to the soup, it absorbs the flavours of the broth.

Instructions

Prepare your ingredients: Wash and clean the snow peas and Makrut Kefir Lime leaves. Wash and slice the red pepper. Wash the chicken thighs and cut them in 1 cm thickness. Add the Thai curry paste and 1/4 cup of coconut milk. Allow the green curry paste to cook lightly in the pot on medium-low heat for 40 seconds. Mix the coconut milk with the Thai green curry paste. This step activates the core ingredients of the Thai green curry paste. The sauce will thicken up.

Add the other paste: Add your Galangal paste, Fish sauce, minced fresh garlic, ground ginger and garlic paste, salt, pepper, and sugar to the pot. Add the balance of your coconut milk. Make sure to cook the paste on medium-low heat for approximately two minutes, stirring to ensure the ingredients are properly mixed. The aroma will start filling your home with the scent of Thailand. Add the Thai Basil that has been pounded in a pestle and mortar.

Add the Protein: Add the chicken thighs. Add the chicken stock with 250 ml of water into a pot and stir to dissolve the chicken stock cube. Add the kaffir lime leaves. Mix them gently and cook for 25 minutes on medium-high heat. 

Add the final ingredients: Add the snow peas, mushrooms, and red bell pepper and cook for 5 minutes on medium-high heat. Dish it out into a bowl and serve with rice. Squeeze fresh lime juice on the green curry. That’s it! Your Thai Green Curry is ready to serve on your jasmine rice!

Expert Tips

Avoid overcooking the curry paste, as it can darken the color of the dish. Cooking for 1-2 minutes will be sufficient to bring out the aroma of the curry paste. Adding the vegetable/chicken broth along with the coconut milk at the early stage will help preserve the curry’s bright green colour. Simmering on the lowest heat will gently cook the curry. This will help to keep the vibrant green colour. Adding salt to your taste is recommended, as the Thai green curry paste and the vegetable/chicken stock cube already have salt.

What can you Serve with Thai Green Curry?

Thai green curry pairs well with jasmine rice. The jasmine fragrance of the rice beautifully harmonizes with the green curry’s fresh, citrusy, and herby flavor. Thai sticky rice is another option to serve with the green curry. The people of Northern Thailand prefer the sticky rice option. Serving the curry with the sticky rice adds a gentle, sweet flavor to the dish with an interesting texture different from the fluffy jasmine rice.

Is Thai Green Curry a Vegetarian dish?

Not really. It uses chicken, shrimp, or prawns. However, you can make it into a vegetarian meal and substitute tofu for the protein. Thai green curry is packed with numerous vegetables, herbs, and spices, which has a high nutritional value.

How to Store Thai Green Curry?

Store in the fridge for three to four days. Reheat on the stove or microwave. Thai Green Curry takes approximately 30 minutes to cook. Whilst, it is not recommended to freeze Thai green curry as it may compromise the vegetables. You can always freeze Thai green curry paste.