Real-Deal Thai Green Curry From Scratch Recipe
Introduction
This Real-Deal Thai Green Curry from scratch bursts with fragrant herbs and spices, delivering a rich and creamy flavor that’s truly authentic. With tender chicken, fresh eggplants, and a homemade green curry paste, it’s a vibrant dish perfect for any weeknight.
Ingredients
- 2 tbsp vegetable oil
- 3 dried red chillies (optional)
- 400ml (14 fl oz) coconut milk
- 4 fresh makrut lime leaves
- 400g (14 oz) chicken thigh fillets, thinly sliced
- 30g (1 oz) palm sugar, finely shaved
- 4 tbsp fish sauce
- 8 apple eggplants, trimmed, quartered and soaked*
- 1 cup pea eggplants*
- 100g (3.5 oz) sliced bamboo shoots
- ½ cup Thai basil leaves
- Steamed rice, to serve
Green curry paste:
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 4 long mild green chillies, chopped
- 4 small spicy green chillies, chopped
- Sea salt
- 1 lemongrass stalk, white part bruised and finely chopped
- 4cm (1.5 inch) piece of galangal, peeled, roughly chopped
- Peel of 1 makrut lime, finely sliced
- 3 small Asian shallots, peeled, chopped
- 4 garlic cloves, chopped
- ½ tsp shrimp paste
Instructions
- Step 1: To make the paste, toast coriander seeds in a dry pan over medium-high heat for 1–2 minutes until fragrant. Transfer to a mortar. Repeat with cumin seeds. Grind both to a fine powder and set aside.
- Step 2: Pound green chillies with sea salt in the mortar to a smooth paste. Add lemongrass, galangal, makrut lime peel, shallots, and garlic one by one, pounding well after each addition.
- Step 3: Wrap shrimp paste in foil and toast in a dry pan over medium-high heat for 4-5 minutes until aromatic. Add to the mortar along with the ground spices and mix well.
- Step 4: Heat vegetable oil in a wok over medium heat. Add the curry paste and cook, stirring, for 8–10 minutes until the raw aroma disappears and spices become fragrant.
- Step 5: Add dried red chillies if using. Pour in a quarter of the coconut milk and stir to combine. Then add the remaining coconut milk and ½ cup water.
- Step 6: Tear makrut lime leaves to release flavor and add to the wok. Add chicken, palm sugar, and fish sauce. Bring to a simmer, reduce heat to low, add apple eggplants, and cook gently for about 15 minutes until tender.
- Step 7: Stir in pea eggplants and bamboo shoots. Simmer for another 10–15 minutes until the apple eggplants are soft and the sauce turns a deep green.
- Step 8: Stir through Thai basil leaves. Serve hot with steamed rice.
Tips & Variations
- Soak apple eggplants in salted water to reduce bitterness before cooking.
- Adjust the number of green chillies to control the curry’s spiciness.
- Substitute chicken with tofu or shrimp for a different protein option.
- Add a splash of lime juice at the end for extra brightness.
Storage
Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water if needed to loosen the sauce. Avoid microwave reheating to preserve texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought green curry paste instead of making it from scratch?
Yes, store-bought paste works well and saves time, but making your own allows for a fresher, more customized flavor.
What can I substitute for makrut lime leaves?
If you can’t find makrut lime leaves, use a bit of lime zest and extra lime juice to mimic the citrus aroma.
Print
Real-Deal Thai Green Curry From Scratch Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Description
This authentic Thai Green Curry recipe from scratch delivers a vibrant and aromatic curry featuring homemade green curry paste, tender chicken thigh fillets, fresh makrut lime leaves, and a medley of unique Thai vegetables simmered in rich coconut milk. Perfectly balanced with palm sugar and fish sauce, it culminates in a flavorful, creamy, and colorful dish served with steamed rice.
Ingredients
Scale
Green Curry Paste
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 4 long mild green chillies, chopped
- 4 small spicy green chillies, chopped
- Sea salt (to taste)
- 1 lemongrass stalk, white part bruised and finely chopped
- 4cm (1.5 inch) piece of galangal, peeled, roughly chopped
- Peel of 1 makrut lime, finely sliced
- 3 small Asian shallots, peeled, chopped
- 4 garlic cloves, chopped
- ½ tsp shrimp paste
Main Ingredients
- 2 tbsp vegetable oil
- 3 dried red chillies (optional)
- 400ml (14 fl oz) coconut milk
- 4 fresh makrut lime leaves
- 400g (14 oz) chicken thigh fillets, thinly sliced
- 30g (1 oz) palm sugar, finely shaved
- 4 tbsp fish sauce
- 8 apple eggplants, trimmed, quartered and soaked
- 1 cup pea eggplants
- 100g (3.5 oz) sliced bamboo shoots
- ½ cup Thai basil leaves
- Steamed rice, to serve
Instructions
- Toast and grind spices: Place coriander seeds in a dry pan over medium-high heat and toast, shaking frequently for 1–2 minutes until fragrant. Transfer to a mortar. Repeat with cumin seeds. Grind both spices to a fine powder using a pestle. Transfer the spice mix to a small bowl and set aside.
- Make green chilli paste: In the mortar, place green chillies and a good pinch of sea salt and pound to a smooth-ish paste. Add lemongrass, galangal, makrut lime peel, shallots, and garlic one at a time, pounding well after each addition until fully incorporated.
- Toast shrimp paste: Wrap the shrimp paste in a small square of aluminum foil, forming a parcel. Toast the parcel in a dry frying pan over medium-high heat for 4-5 minutes until aromatic. Carefully unwrap and add the roasted shrimp paste to the mortar with the ground spices. Mix thoroughly.
- Cook curry paste: Heat vegetable oil in a wok over medium heat. Add the green curry paste and stir-fry for 8–10 minutes until the raw aroma has cooked out and spices are fragrant.
- Add coconut milk and chillies: Add dried red chillies to the wok (optional for balance). Drizzle in a quarter of the coconut milk and stir to combine thoroughly with the paste. Then add the remaining coconut milk and ½ cup of water.
- Simmer curry base: Tear the makrut lime leaves to release flavor and add to the curry. Add chicken, palm sugar, and fish sauce. Bring to a simmer, then reduce heat to low. Add soaked apple eggplants and gently cook for about 15 minutes until tender and the curry is deep green.
- Add remaining vegetables: Stir in pea eggplants and bamboo shoots. Simmer gently for another 10–15 minutes until apple eggplants are very soft and sauce has a rich green color.
- Finish and serve: Stir through Thai basil leaves just before serving. Serve the Thai green curry hot with steamed rice.
Notes
- Apple eggplants should be trimmed, quartered, and soaked to reduce any bitterness before use.
- Dried red chillies are optional but can be added for balancing the flavor, mimicking a touch of red curry paste.
- Galangal can be substituted with ginger if unavailable, but flavor will differ slightly.
- Make sure to bruise the white part of lemongrass to release its flavor fully.
- Shrimp paste adds umami and depth; toast carefully to avoid burning.
- For a vegetarian version, substitute chicken with tofu and fish sauce with soy sauce or a vegetarian alternative.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai green curry, homemade curry paste, Thai chicken curry, coconut milk curry, authentic Thai recipe
