How to cook Thai Green Curry like a Thai

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while evaporated milk offers a creamy texture.

green curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade paste can control ingredients, while red paste is often more accessible.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a plant-based alternative, while pork can be less expensive.

bamboo shoots

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Zucchini is lower in calories and canned mushrooms are budget-friendly.

Go to the market to select fresh ingredients for the curry.

Start with white pepper, noting its heat and depth.

Add coriander seeds, lightly tossing them to bring out their essential oils.

Peel and cut galangal into small pieces.

Soak gai (finger root) in water and scrape off the peel before chopping.

Rinse coriander root and chop it, ensuring it's clean.

Combine all spices and herbs in a mortar and pestle.

Pound the spices together until they release their oils and aromatic compounds.

Strip off the tough layers of lemongrass and add the stalks to the mortar.

Peel and slice shallots and garlic, adding a little salt as an abrasive while grinding.

Add green chilies, dried red chili, and lime zest to the mixture, continuing to grind.

Incorporate lime leaves into the paste, ensuring a balance of flavors.

Check the paste for smoothness; it should be able to form a ball in your hands.

Continue grinding until the paste is as smooth as possible.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens