Easy Authentic Thai Green Curry At Home

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: soy milk

Light coconut milk reduces calories while maintaining creaminess.

green curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade paste can be lower in sodium.

chicken

🥗Healthier: tofu

💰Cheaper: pork

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

eggplant

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini has fewer calories and carrots are often more affordable.

Preheat the oven to 325°F and toast 2 teaspoons of coriander seeds, 1 teaspoon of cumin seeds, and 1 teaspoon of white peppercorns for about 5 minutes until lightly toasted.

Let the toasted spices cool completely.

Thinly slice 9 Thai chilies and 3 Serrano chilies, and chop 2 small shallots, 7 cloves of garlic, 4 cilantro stems, and 1 stalk of lemongrass. Peel a 2-inch knob of galangal and chop it.

Finely chiffonade 3 kaffir lime leaves.

In a large mortar and pestle, grind the toasted spices into a powder.

Add the sliced Thai chilies to the mortar and grind them into a fine paste for about 1 minute.

Add the sliced Serrano chilies and grind until fine, which may take 2 to 3 minutes.

Roughly chop the galangal and add it to the mortar, grinding until pulverized for another 1 to 2 minutes.

Add the lemongrass and grind until fine, which will take about 3 to 4 minutes.

Add the kaffir lime leaves and grind until smooth, followed by the cilantro stems, shallots, and garlic, grinding each until smooth.

Add the zest of one lime and 1 teaspoon of dried Thai shrimp paste, blending until smooth, which should take about 15 to 20 minutes of grinding in total.

In a medium-sized pot, add 2 tablespoons of vegetable oil and heat over medium heat until hot.

Add all of the curry paste to the pot and cook, stirring often, until it is relatively dried out and starting to stick to the bottom of the pan, about 3 to 4 minutes.

Stir in 5 cloves of very finely chopped garlic and cook for about 25 seconds until fragrant.

Add 3/4 cup of chicken stock and stir to dissolve the curry paste.

Add 1 tablespoon of palm sugar and 2 tablespoons of fish sauce, stirring until the sugar is dissolved.

Add 1 can of full-fat coconut milk and 3 additional kaffir lime leaves, bringing the mixture to a light simmer.

Reduce the heat to low and optionally blend with a hand blender until smooth for a velvety texture.

Add 3/4 pound of boneless skinless chicken thighs cut into 1/2 inch cubes, stirring in and simmering for 7 to 8 minutes until the chicken is cooked through.

Add 1 to 2 sliced Thai eggplants and simmer for about 4 minutes until soft.

Add 1 and 1/2 cups of snow peas and simmer until softened to your liking, about 1 to 2 minutes for a crunchier texture.

Season the curry to taste with the juice of one lime and additional fish sauce or palm sugar if needed.

Steep two large sprigs of Thai basil in the hot curry to release flavor.

Serve the curry in a bowl alongside beautifully steamed short grain rice, garnished with fried shallots, freshly sliced Serrano chili, and fresh Thai basil leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens