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) —edamame2003
Test Kitchen Notes
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. - theediblecomplex —theediblecomplex
Green Curry Paste
serrano chillis (remove the seeds in accordance with how spicy you like your curry)
I work in the entertainment business, and in my free time, I really enjoy growing my own vegetables, trolling my local farmers markets and trying to re-create yummy dishes I eat at my favorite restaurants. My son is a big influence on how and what I cook. He's my guinea pig and promises to try anything I make once. Luckily the recipes on food52 are bountiful and delicious.