Thai Green Curry

By • July 23, 2011 18 Comments

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Author Notes: Of all the Thai curries, the green curry is considered the spiciest. Maybe because it is made using fresh chillies. I like to make mine with fresh serrano peppers and Thai eggplant when they're in season. And in the late summer, both are in season. The Asian fruit longan is also in season in late July/August, if you can find it--using canned is fine too. Adding the fruit makes this dish a bit lighter for the summer. I'll make the curry paste and freeze for whenever I'm in the mood for curry. Remove the seeds from the chillies according to how spicy you like your curry. - edamame2003

Pictured is my sister's green curry--she garnished with red bell pepper and Thai basil (which I didn't include in the recipe)

Food52 Review: This is an excellent use for serrano peppers, they form the base of a fantastically hot green curry paste. But while those peppers mean business (be sure to wear gloves while you're seeding and chopping them), the resulting curry is surprisingly nuanced, delicate and assertive in equal measure and boasts lots of body. I ground the spices in a coffee grinder instead of a blender, and used twice the amount of eggplant called for because I love eggplant -- one of this curry's virtues is that it's versatile enough to allow for such variations. - theediblecomplextheediblecomplex

Serves 4

Green Curry Paste

  • 8 serrano chillis (remove the seeds in accordance with how spicy you like your curry)
  • 1/4 cup Cilantro roots + stems (or 1 Tablespoon Coriander seed, toasted)
  • 1/2 tablespoon black peppercorn
  • 1/4 cup shallots
  • 4 garlic cloves
  • 1 inch piece of galangal, peeled and sliced
  • 1/2 inch piece of turmeric, peeled and sliced (or 1/2 teaspoon of dried turmeric)
  • 1 teaspoon of kaffir lime zest (or kaffir leaf)
  • 2 tablespoons lemongrass, chopped
  • 1 tablespoon shrimp paste
  • 1 teaspoon cumin seed (toasted)

Green Curry

  • 3 tablespoons green curry paste
  • 1/4 cup grape seed or canola oil
  • 1/2 pound meat (sliced chicken, beef, pork, or shrimp)
  • 1/2 pound Thai eggplant, cut in quarters
  • 2 cups Coconut Milk
  • fish sauce to taste
  • about a dozen longan fruit (optional)
  • sugar to taste, if not using fruit
  1. Mix the ingredients to make the curry paste. You can use a blender or a mortar or a combination of both. Grind to a paste.
  2. Heat up the oil and 'fry' the curry paste to release the spice fragrance for about 3-5 minutes over medium heat.
  3. Add about 1/4 cup of the coconut milk and mix with the curry paste.
  4. Add the sliced meat and let cook for about another 3-5 minutes.
  5. Add the remaining coconut and bring to a slight boil. Lower the heat and taste. Add fish sauce to taste.
  6. Add the eggplant and allow the curry to simmer for about 10-15 minutes or until the eggplant is soft.
  7. Add fruit and or sugar to taste.
  8. Serve over rice or Japanese Somen noodle. Garnish with chiffonade of kaffir lime leaves.

More Great Recipes: Stews|Vegetables|Eggplant|Shrimp|Curries

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