Introduction
Thai green curry, with its fragrant blend of herbs and spices, brings the bold flavors of Thailand into the kitchen. Originating in Thailand, this curry is known for its vibrant green color, creamy texture, and a balance of spicy, sweet, salty, and tangy flavors. Traditionally, Thai green curry is made with a mixture of fresh ingredients like green chilies, lemongrass, kaffir lime, and coconut milk, combined with vegetables and sometimes meat or tofu.
This recipe is specially designed to create a rich, aromatic curry that highlights the freshness of seasonal vegetables while keeping the cooking process simple enough for home preparation. By following this step-by-step guide, you’ll learn how to make a homemade Thai green curry paste from scratch and combine it with fresh vegetables to create a satisfying, hearty meal.
Table of Contents
- Ingredients and Equipment
- Making Thai Green Curry Paste
- Preparing Fresh Vegetables
- Cooking the Curry
- Serving Suggestions and Pairings
- Tips for Adjusting Flavor and Spice Level
- Nutritional Information and Health Benefits
- Frequently Asked Questions
1. Ingredients and Equipment
Ingredients
For the Thai Green Curry Paste
- Green chilies (bird’s eye or serrano for extra heat) – 5-6, seeds removed for less spice if desired
- Garlic cloves – 3-4, peeled
- Shallots – 2, roughly chopped
- Lemongrass stalks – 1, trimmed and chopped
- Galangal – 1-inch piece, sliced (or ginger if unavailable)
- Kaffir lime zest – 1 lime (or regular lime zest)
- Fresh coriander (cilantro) – 1 cup, including stems
- Fresh basil leaves (Thai basil if available) – 1/4 cup
- Ground coriander – 1 teaspoon
- Ground cumin – 1 teaspoon
- Shrimp paste – 1/2 teaspoon (optional for vegetarians/vegans)
- Salt – 1/2 teaspoon
- Coconut oil – 1 tablespoon (for a smoother paste)
For the Curry
- Coconut milk – 1 can (400 ml), full-fat for creamier curry
- Mixed fresh vegetables:
- Bell peppers (red, green, or yellow) – 1, thinly sliced
- Carrots – 1 large, julienned
- Eggplant (Thai eggplant if available) – 1, diced
- Zucchini – 1, chopped
- Green beans – 1/2 cup, trimmed and cut into 1-inch pieces
- Firm tofu or tempeh (optional for added protein) – 1 cup, cubed
- Coconut oil – 1 tablespoon for cooking
- Kaffir lime leaves – 2, torn into pieces for aroma
- Palm sugar or brown sugar – 1 teaspoon (to taste)
- Fish sauce or soy sauce – 2 tablespoons
- Fresh Thai basil leaves – 1/4 cup for garnish
Equipment
- Blender or mortar and pestle – for making the curry paste
- Large saucepan or wok – for cooking the curry
- Sharp knife – for chopping vegetables
- Measuring spoons and cups – to ensure precise ingredient quantities
2. Making Thai Green Curry Paste
- Prepare Fresh Ingredients
- Begin by chopping the chilies, shallots, lemongrass, and galangal into smaller pieces, making them easier to blend or grind.
- Using a Blender
- Place all paste ingredients (chilies, garlic, shallots, lemongrass, galangal, kaffir lime zest, coriander, basil, ground coriander, cumin, shrimp paste, salt, and coconut oil) into a blender.
- Blend until smooth, adding a little water if necessary to help the blending process.
- Using a Mortar and Pestle
- Add each ingredient gradually and grind in circular motions until a thick, smooth paste forms.
- This method can yield a more flavorful paste as it releases more oils from the ingredients.
3. Preparing Fresh Vegetables
- Selecting the Vegetables
- Choose a colorful mix of vegetables, balancing textures and flavors.
- Cutting the Vegetables
- Slice bell peppers into thin strips, julienne the carrots, dice the eggplant, chop zucchini, and trim the green beans.
- Marinating Tofu (Optional)
- If using tofu, consider marinating it briefly in soy sauce or fish sauce to infuse more flavor before cooking.
4. Cooking the Curry
- Sautéing the Paste
- Heat a tablespoon of coconut oil in a large saucepan or wok over medium heat.
- Add the green curry paste and cook, stirring constantly for 2-3 minutes, until fragrant.
- Adding Coconut Milk and Simmering
- Slowly pour in the coconut milk, stirring to combine with the paste.
- Bring the mixture to a gentle simmer, letting the flavors meld.
- Adding Vegetables and Tofu
- Add the prepared vegetables and tofu to the simmering curry.
- Add kaffir lime leaves for a burst of aroma and cook for 10-15 minutes until the vegetables are tender.
- Seasoning
- Add fish sauce or soy sauce and palm sugar. Adjust seasoning based on your preference for saltiness and sweetness.
- Final Simmer
- Allow the curry to simmer for another 5 minutes, letting the flavors deepen.
5. Serving Suggestions and Pairings
- Jasmine Rice or Sticky Rice: Serve alongside a warm bowl of fragrant jasmine rice or sticky rice to balance the curry’s spiciness.
- Thai Herbs: Garnish with fresh Thai basil leaves, cilantro, or mint for extra flavor.
- Side Dishes: Pair with spring rolls, cucumber salad, or a Thai mango salad to create a well-rounded meal.
6. Tips for Adjusting Flavor and Spice Level
- Reducing Spice: Remove the seeds from the chilies or use fewer chilies.
- Adjusting Sweetness: Modify the amount of palm sugar to achieve your preferred balance.
- Adding Extra Heat: For more heat, add extra chilies or a dash of chili powder.
7. Nutritional Information and Health Benefits
Thai green curry is rich in essential nutrients from the vegetables, coconut milk, and herbs. Coconut milk provides healthy fats, while fresh herbs and spices like galangal and lemongrass offer anti-inflammatory properties. By using tofu and fresh vegetables, this dish is also rich in protein, vitamins, and minerals, making it a wholesome and satisfying meal.
8. Frequently Asked Questions
- Can I make the paste in advance?
Yes, store it in an airtight container in the refrigerator for up to a week or freeze it for up to three months. - Can I use store-bought curry paste?
Absolutely! While homemade paste is ideal, high-quality store-bought paste can work well. - What other protein options can I use?
Consider adding chicken, shrimp, or tempeh, which also pair well with green curry.