Thai cuisine is renowned for its perfect balance of sweet, sour, salty, and spicy flavors, and Green Curry is no exception. This dish combines the heat of green chilies with the sweetness of coconut milk, creating a luscious and aromatic curry that's sure to excite your palate.
Ingredients:
For the Green Curry Paste:
- 5-6 green Thai chilies, seeded
- 1 shallot, chopped
- 3 cloves garlic
- 1-inch piece of galangal (or ginger), chopped
- 1 stalk lemongrass, finely chopped
- Zest of 1 lime
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp shrimp paste
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh Thai basil leaves
- 1/4 cup fresh mint leaves
For the Curry:
- 2 tbsp vegetable oil
- 1 lb chicken breast, sliced thinly
- 1 can (400ml) coconut milk
- 1 cup chicken broth
- 1 cup bamboo shoots, julienned
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1/4 cup Thai basil leaves
- 1 tbsp fish sauce
- 1 tbsp palm sugar (or brown sugar)
- 1-2 kaffir lime leaves (optional)
For Serving:
- Steamed jasmine rice or rice noodles
- Lime wedges
- Fresh cilantro leaves for garnish
Instructions:
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Make the Green Curry Paste:
- Toast the coriander and cumin seeds in a dry skillet over medium heat until fragrant. Let them cool, then grind into a powder using a mortar and pestle or spice grinder.
- Combine the toasted spices with the rest of the curry paste ingredients in a food processor. Blend until you get a smooth paste. Add a splash of water if needed to help the blending process.
- For an authentic touch, use a mortar and pestle to grind the ingredients manually, releasing more of the essential oils from the herbs and spices.
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Cook the Curry:
- Heat the vegetable oil in a large wok or skillet over medium heat. Add 2-3 tablespoons of the green curry paste and stir-fry for about 2 minutes until fragrant.
- Add the sliced chicken and cook until it’s no longer pink, ensuring it is well-coated with the curry paste.
- Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
- Add the bamboo shoots, bell pepper, zucchini, and kaffir lime leaves (if using). Simmer for 10-15 minutes until the vegetables are tender.
- Stir in the fish sauce and palm sugar, adjusting the seasoning to your taste.
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Serve:
- Ladle the green curry into bowls over steamed jasmine rice or rice noodles.
- Garnish with fresh Thai basil leaves and cilantro. Serve with lime wedges on the side for an extra burst of citrusy freshness.
Pro Tips:
- Fresh, high-quality ingredients are key to a vibrant green curry. Don’t skimp on the herbs and spices!
- If you like your curry extra spicy, add more green chilies to the paste.
- The curry paste can be made ahead and stored in the fridge for up to a week or frozen for up to a month.
A well-crafted wok or skillet is essential for achieving the best results in stir-frying and curry making. Explore the premium selection at Lamieus to find the perfect cookware for your kitchen.