Thai green curry, also known as “kaeng khiao wan” in Thai, is a popular and flavorful dish that originates from Thailand. It’s a type of curry known for its vibrant green color and rich, aromatic flavors.
Thai Green Curry
4
servings30
minutes40
minutesThe curry is made using a variety of fresh green chili peppers, which give it its distinctive hue and spiciness. The dish typically includes a combination of the following ingredients:
Ingredients
- For the Green Curry Paste:
2-3 green Thai chili peppers (adjust for spice level)
2 stalks lemongrass, sliced (use only the bottom white and pale green parts)
3 cloves garlic
2 shallots, chopped
1 thumb-sized piece of galangal (or ginger), sliced
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon white peppercorns
1 teaspoon shrimp paste (optional, omit for vegetarian)
1 tablespoon chopped cilantro stems
Zest of 1 kaffir lime (or substitute with regular lime zest)
2-3 kaffir lime leaves, torn
1/2 teaspoon salt
- For the Curry:
1 tablespoon vegetable oil
1 cup coconut milk (use both the thick and thin parts)
2 tablespoons Thai green curry paste (adjust for spice)
1 pound protein (chicken, shrimp, tofu, etc.), cut into bite-sized pieces
1 cup mixed vegetables (Thai eggplant, bell peppers, bamboo shoots, etc.)
1 tablespoon fish sauce (adjust to taste)
1 tablespoon palm sugar (or brown sugar)
5-6 Thai basil leaves
Fresh kaffir lime leaves for garnish (optional)
Cooked jasmine rice, for serving
Directions
- Prepare the Green Curry Paste:
- In a mortar and pestle or a food processor, pound or blend together all the green curry paste ingredients until a smooth paste forms. Set aside.
- Cook the Curry:
- Heat the vegetable oil in a large pan or wok over medium heat.
- Add the green curry paste and cook for a couple of minutes until fragrant.
- Add the Protein:
- Add the protein (chicken, shrimp, tofu, etc.) and cook until it’s browned on all sides.
- Add Coconut Milk:
- Pour in the coconut milk and bring it to a gentle simmer.
- Add Vegetables and Seasoning:
- Add the mixed vegetables, fish sauce, and palm sugar. Stir well to combine.
- Simmer:
- Let the curry simmer for about 10-15 minutes, or until the protein is cooked through and the vegetables are tender.
- Finish the Curry:
- Tear the Thai basil leaves and add them to the curry. Stir to incorporate.
- Serve:
- Serve the Thai Green Curry over cooked jasmine rice.
- Garnish with fresh kaffir lime leaves if available.