Recipe adapted from: Khanh’s cookbook
*Note: all of these ingredients are going into a food processor/blender, so you only need to roughly chop them to fit into the processor*
There’s 17 ingredients for this paste. It takes some time to put together, but once you’ve got the paste made, the Thai green curry itself is a breeze!
Tip: dry the ingredients as best as you can so you don’t have a liquidy paste at the end.
Servings: Enough for roughly 4 curries at 4 portions each
- 2 lemongrass stalks, white part only, roughly chopped
- 4 long green chillies, roughly chopped (keep the seeds in for extra spiciness
- 5 red shallots, roughly chopped
- 7 cm piece of ginger, chopped
- 2 Tbsp grated galangal (or sub with 2 Tbsp ginger + 1 lime zest)
- 5 garlic cloves, chopped
- 3 Tbsps of coriander/cilantro roots and stems, washed – roots have a milder flavour than stems
- 6 kaffir lime leaves
- 2.5 tsps dried shrimp paste (belachan)
- 2 Tbsps fish sauce
- 1/2 tsp turmeric powder (or fresh turmeric)
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/4 tsp ground white pepper
- 1/4 tsp sea salt (or 1/8 tsp table salt)
- 2 tsp palm sugar (or brown sugar or maple syrup or 1/2 tsp molasses)
- 2-4 Tbsps coconut milk (or water) as needed to help the paste blend.
- In a food processor or blender, combine all of these ingredients except the coconut milk and blend until you get a thick paste. Add in the coconut milk 1 Tbsp at a time to help your ingredients blend to a smooth paste.
- Taste and adjust flavours. If it’s too spicy, add more coconut milk. Adjust sugar and salt as needed.
THAI GREEN CURRY RECIPE:
- 1.5 Tbsp coconut oil
- 400g skinless chicken thigh (~4 thighs) (or breast), diced into bite-sized pieces or sliced thinly
- 1.5 cups (375ml) chicken stock
- 400ml can coconut milk
- Any veggies you like in your curry, but keep in mind their proportions to the chicken, otherwise you may end up with a veggie curry. Here are some of my favourites:
- King oyster mushrooms, roughly chopped
- Green beans, trimmed and snapped in halves
- Baby corn
- Eggplant, diced and seared first!
- Broccolini florets
- Red bell peppers/capsicum, sliced
- 2 tsp fish sauce (or more to taste)
- Sea salt + black pepper to taste
- In medium pot, on high heat melt the coconut oil and add in the chicken pieces to lightly brown the outside (don’t worry about it cooking all the way through – it will finish cooking in the curry).
- Tip: you want to put the chicken pieces in the pot in a single layer to sear the outside. If you overcrowd the chicken or are overlapping them, you will likely have too much liquid released and end up boiling the chicken. To avoid this, cook the chicken in batches and throw it all in at the end.
- After you’ve browned all the chicken pieces, remove them from the pot and set aside. In the same pot, add in 6 Tbsps of the green curry paste and quickly stir to toast the paste for a couple minutes until fragrant. Add the chicken pieces back in and stir.
- Add in the chicken stock and coconut milk. Reduce heat to medium and let simmer with the lid on for 5 minutes.
- Add in your veggies and continue to cook the curry without the lid for another 5 minutes. Add in the fish sauce. Taste and adjust flavours as needed. Serve!
- Tip: if you prefer your curries a little thicker, you can add in 1-2 Tbsp of cornstarch mixed in with a little broth.