Forget the store-bought paste and unlock the vibrant, authentic flavors of Thailand.
This guide will empower you to create an incredibly fresh and aromatic green curry paste that surpasses anything you've tasted before.
Prepare to be amazed by the depth of flavor you can achieve with just a few simple steps!
Ingredients
To whip up this awesome Thai Green Curry, you'll need a few key things, and I'm gonna break it down for you, so it's super easy! First, grab 4-6 tablespoons of Thai green curry paste! Maesri brand is the best!
Then, for a richer flavor—especially if you're using store-bought paste—mince 2 large garlic cloves and finely grate 2 teaspoons of fresh ginger. Don't forget a tablespoon of lemongrass paste; it adds a lovely zing.
Also, you need 2 tablespoons of vegetable oil—gotta get that paste sizzling! Next—mix 1 cup of chicken or vegetable broth with one 14-oz can of full-fat coconut milk. Season with 1–3 teaspoons each of fish sauce and sugar, plus a pinch of salt. Six kaffir lime leaves are a must.
Equipment
Alright, let's talk gear—because you can't make magic without the right tools! So, what do you need to whip up this awesome Thai green curry?
First, grab a heavy-based skillet or pot. I prefer a skillet 'cause it's easier to see what's happening—no one likes a burnt paste, right?
You'll also need a good knife and cutting board for chopping those veggies. I mean, you could use a dull knife, but I wouldn't recommend it – safety first!
Don't forget measuring spoons – those are handy for fish sauce, sugar, and salt. I eyeball it sometimes, but you might not want to.
Lastly, you'll need a serving bowl and some spoons for, you know, eating. I recommend grabbing your biggest bowl 'cause I have a feeling people might want seconds!
Instructions
Let's get cooking – here's how I whip up this green curry! First, heat oil in a pot over medium-high heat. Then, add the curry paste and cook for 2–3 minutes until it mostly "dries out"—careful, don't breathe in the fumes!
Next, add broth and coconut milk, and mix to dissolve the paste! For jar curry, add 1 teaspoon each of fish sauce and sugar—skip the salt. But, for homemade paste, go for 3 teaspoons fish sauce, 3 teaspoons sugar, and ⅛ teaspoon salt. Achieving the right balance ensures that the flavors amplify and complement each other.
After that, toss in kaffir lime leaves, mix, and simmer! Add chicken, stir, lower heat, and cook for seven minutes. Then, in with eggplants—cook for five minutes until they're soft.
Taste the sauce. If it needs more salt, add fish sauce or salt. If it isn't sweet, add sugar. Finally, add snow peas and basil, stir them in, and squeeze in some lime juice—perfect! It'll still be a little thin, that's how it should be. Don't overcook—it'll darken!
Storage
Now that you've made this incredible green curry, you might wonder about keeping it for later—here's what I recommend. Assuming there are leftovers!
To properly store it, let the curry cool completely first—otherwise, condensation will make it a soggy mess. Transfer the cooled-down curry to an airtight container and pop it in the fridge. It'll happily keep for about 3-4 days.
If you wanna keep it longer, freezing is the way. Spoon the cooled curry into freezer-safe containers or freezer bags (lay those bags flat to save space later!), leaving a little headroom. It can last up to 2-3 months in the freezer—perfect for future cravings!
When you're ready to eat, thaw it in the fridge overnight, or if you're impatient like me, use the microwave. Reheat it on the stove or microwave until it's piping hot, and boom—delicious green curry, ready to devour! Try adding a splash of coconut milk to freshen it up.
Short Recipe Version
Thai Green Curry (Short Recipe)
Prep time: 15 mins
Cook time: 20 mins
Servings: 4
Ingredients:
- Green Curry Paste: 4 tablespoons
- Minced Garlic: 1 teaspoon
- Minced Ginger: 1 teaspoon
- Lemongrass: To taste
- Coconut Milk: 1 can (13.5 oz)
- Broth: 1 cup
- Fish Sauce: 1 splash
- Sugar: To taste
Instructions:
- Combine green curry paste, garlic, ginger, and lemongrass.
- Whisk the mixture into coconut milk and broth.
- Add fish sauce and sugar to taste.
- Simmer until desired consistency is reached.
Nutrition (Estimated per serving):
- Calories: 250-350
- Fat: 20-30g
- Protein: 5-10g
- Carbohydrates: 10-15g