Thai Green Curry Recipe
Thai green curry is a classic! Everyone who has ever been around Thailand, has most certainly been eating this dish at some of deliciouse foodstalls. However, the Street Food variant differs from that in the restaurants, as it is rather milder and creamier than the street curry. Whether green, red, masaman, penang or yellow curry, they are all delicious! The key to the dish is the paste, which you can either make yourself or just buy in Asian supermarkets.
I was learning this dish in Kanchanaburi on the River Kwai, where I met Sugar. Sugar is running the “Rainbow Lodge” which lies directly in the Kwai River.
I told her about my small food project and she was very happy top cook with me at the same evening.Taking photographs and writing down the recipe at the same time was a sweat undertaking in the heat, but it was biglfun.Thanks a lot Sugar. I will certainly come back to this romantic little nest called Kanchanaburi.
Here is Sugar’s recipe
The green curry paste:
2 tbsp. chopped shallots
2 tsp. chopped galangal
1 tsp. Kaffir lemon leafs
2 tsp. chopped garlic
2 tbsp. Chopped ginger
2 tbsp. chopped lemongrass
1/2 tsp. Caraway
1/2 tsp. Coriander seeds
1/2 teaspoon salt
4-5 green chillies
1 tsp shrimp paste
2 tbp. fishsauce
The ingredients need to be crushed in a mortar, which usually starts with the garlic and lemongrass first. Then add the rest of the ingredients while crushing everything to a paste. The shrimp paste is added to the very last.
If you are in a rush you can also blend everything in a food processor
The green Curry (serves 4 )
500g chicken breast
1 red bellpepper into large pieces
400ml coconut milk
1-2 tablespoons green curry paste (more if desired)
6-7 quartered Thai eggplant
2 tbsp fish sauce
4-5 kaffir lime leaves
1 handful of pea eggplant
1 tablespoon brown sugar
3 sprigs Thai basil
Start with 3 tablespoons of the thick coconut cream which you usually find on the surface of the coconutmilk. Add it to a wok and disolve the paste in the coconut cream on a highheat.. The coconut oil will now separate itself from the milk and bubbles come up.
After 3 minutes add the chicken and stir. The flavours of the paste will now be absorbed into the meat.
Now add the eggplants and fry everything with the paste. The peppers will be added towards the end, because they get overcooked quickly.
After 2 minutes pour the remaining coconutmilk into the wok and let the curry leaves simmer for 5 minutes over medium heat. Now the Thai basil and kaffir lime come in. As well add the Thaibasil and the Kaffir now.A dash of fishsauce for finishing. Have a taste! Maybe more sugar? Not spicy enough? Simply stir in a little more paste.
The curry is now ready and can be served in a bowl with a plate of jasmine rice.
This is how Sugar prepared it for me and it was fantastic! Enjoy!