How to Make Authentic Thai Green Curry

Whether you prefer the convenience of store-bought Thai green curry paste or want to make your own, this blog will cover the essence of green curry, its versatility in cooking, and handy tips for preparing mouth-watering dishes using Thai green curry paste.

What is Green Curry?

Green curry is a popular Thai dish known for its colour, rich flavours, and aromatic ingredients. It is significant in traditional Thai cuisine and is a staple in many houses and restaurants.

Its green colour comes from the combination of green chillies, lemongrass, coriander, lime leaves, and other fresh ingredients used to make the curry paste. The dish is known for its balance of flavours, including the chillies' spiciness, the coconut milk's richness, and the freshness of the herbs. What's more, it can be served with steamed rice or noodles and can be customised with different proteins such as chicken, beef, shrimp, or tofu. It is a versatile dish that can be enjoyed as a comforting meal at home or as a flavourful option at Thai restaurants worldwide.

Ways of Cooking Green Curry

What makes green curry paste special is its versatility and ability to enhance various dishes, making it a kitchen staple for many. Here’s how to prepare an authentic green curry at home:

Ingredients:

• One tablespoon of vegetable or peanut oil
• 2 to 4 ounces of Thai green curry paste
• 2 (13.5-ounce) cans of coconut milk, such as Chaokoh
• 1 1/2 pounds boneless, skinless chicken breasts or thighs cut into 1-inch pieces
• 8 ounces cuttlefish balls, thawed if frozen (optional)
• 1 pound courgette, cut into thick half-moons
• One tablespoon fish sauce
• Granulated sugar
• Tamari or soy sauce
• Cooked rice or rice noodles for serving

Cooking

• Start by heating a large saucepan over medium heat. Add half of the coconut milk. Cook until it begins to thicken, and the oil separates.
• Then, add the curry paste. Stir in the green curry paste and cook for 1-2 minutes until fragrant.
• Now add the sliced chicken and stir to combine.
• Pour the remaining coconut milk and add the aubergine, bamboo shoots, and green beans. Bring to a simmer.
• Now add the fish sauce, palm sugar, and kaffir lime leaves. Adjust the seasoning to taste.
• Reduce the heat to medium-low and simmer for about 20 minutes until the chicken is cooked and the fish balls are warm.
• Stir in the Thai basil leaves and sliced red chillies. Simmer for a few more minutes until the vegetables are tender.

Personalise Your Thai Green Curry

Thai green curry is very versatile, so why not mix things up by incorporating different ingredients?

• Chicken is one of the best choices for green curry. You can use boneless, skinless chicken thighs or breasts. The meat absorbs the curry flavours well, making it juicy and flavourful. Try simmering chicken pieces in green curry sauce until tender.
• For a heartier option, use thinly sliced beef—the richness of the beef pairs wonderfully with the spicy and aromatic curry. Slow-cook the meat in the curry sauce for a melt-in-your-mouth texture.
• Tofu is an excellent vegetarian option. Cut it into cubes and lightly fry it before adding it to the curry. This helps the tofu hold its shape and absorb the curry sauce better.
• Shrimp adds a delicate seafood flavour to the curry. Cook the shrimp until they just turn pink to avoid overcooking. The sweetness of the shrimp complements the spicy and aromatic curry sauce.
• Aubergine is a traditional vegetable used in Thai green curry. It absorbs the curry sauce beautifully, becoming tender and flavorful. Cut the aubergine into bite-sized pieces and simmer in the curry until soft.
• Bamboo shoots are often used in Thai cuisine and pair well with creamy curry sauce. They add a crunchy texture to the curry.
• Bell peppers add a sweet and crisp element to the curry. Use a mix of red, yellow, and green bell peppers for a colourful and flavourful dish.
• Adding courgette will bring a mild, slightly sweet flavour to the curry. Slice the zucchini into rounds or half-moons and cook until tender.

Using Thai Green Curry Paste in Other Dishes

Thai green curry paste is an incredibly versatile ingredient that can elevate various dishes beyond the traditional curry. These variations provide quick, easy, and delicious options to enjoy the rich taste of green curry in different culinary styles.

• Stir-fry: Green curry paste can be used in stir-fried dishes for a quick and flavourful meal. Sauté your choice of protein and vegetables, then add a spoonful of green curry paste and a splash of coconut milk. Stir-fry until everything is well-coated and cooked through.
• Soup: Use green curry paste as a base for a hearty stew. Combine the paste with coconut milk and broth, then add protein and vegetables. Simmer until everything is cooked.
• Noodles: Mix green curry with noodles for a comforting and spicy dish. Cook your favourite noodles and toss them with green curry sauce, protein, and vegetables. Garnish with fresh herbs and lime wedges for a burst of freshness.

Note that green curry isn't just limited to traditional dishes. Green curry can be used in different ways, such as in dips, sauces, marinades, and dressings, adding a unique touch to your culinary creations.

Experience True Thai Cuisine Exotic Food Green Curry Paste Recipe

High-quality Thai green curry paste is key to achieving an authentic taste. Exotic Food’s Green Curry Paste is a great choice, made with organic, all-natural ingredients that bring an authentic taste of Thailand to your kitchen. Exotic Food also offers other organic green curry paste, providing convenience and delight in your cooking.