Thai Green Curry Recipe

Name: Thai Green Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Green Curry Paste; 8 serrano chillis (remove the seeds in accordance with how spicy you like your curry); 1/4 cup Cilantro roots + stems (or 1 Tablespoon Coriander seed, toasted); 1/2 tablespoon black peppercorn; 1/4 cup shallots; 4 garlic cloves; 1 inch piece of galangal, peeled and sliced; 1/2 inch piece of turmeric, peeled and sliced (or 1/2 teaspoon of dried turmeric); 1 teaspoon of kaffir lime zest (or kaffir leaf); 2 tablespoons lemongrass, chopped; 1 tablespoon shrimp paste; 1 teaspoon cumin seed (toasted); Green Curry; 3 tablespoons green curry paste; 1/4 cup grape seed or canola oil; 1/2 pound meat (sliced chicken, beef, pork, or shrimp); 1/2 pound Thai eggplant, cut in quarters; 2 cups Coconut Milk; fish sauce to taste; about a dozen longan fruit (optional); sugar to taste, if not using fruit

Servings: persons

Green Curry Paste
8 serrano chillis (remove the seeds in accordance with how spicy you like your curry)
1/4 cup Cilantro roots + stems (or 1 Tablespoon Coriander seed, toasted)
1/2 tablespoon black peppercorn
1/4 cup shallots
4 garlic cloves
1 inch piece of galangal, peeled and sliced
1/2 inch piece of turmeric, peeled and sliced (or 1/2 teaspoon of dried turmeric)
1 teaspoon of kaffir lime zest (or kaffir leaf)
2 tablespoons lemongrass, chopped
1 tablespoon shrimp paste
1 teaspoon cumin seed (toasted)
Green Curry
3 tablespoons green curry paste
1/4 cup grape seed or canola oil
1/2 pound meat (sliced chicken, beef, pork, or shrimp)
1/2 pound Thai eggplant, cut in quarters
2 cups Coconut Milk
fish sauce to taste
about a dozen longan fruit (optional)
sugar to taste, if not using fruit

1
["Mix the ingredients to make the curry paste. You can use a blender or a mortar or a combination of both. Grind to a paste.", "Heat up the oil and 'fry' the curry paste to release the spice fragrance for about 3-5 minutes over medium heat.", "Add about 1/4 cup of the coconut milk and mix with the curry paste.", "Add the sliced meat and let cook for about another 3-5 minutes.", "Add the remaining coconut and bring to a slight boil. Lower the heat and taste. Add fish sauce to taste.", "Add the eggplant and allow the curry to simmer for about 10-15 minutes or until the eggplant is soft.", "Add fruit and or sugar to taste.", "Serve over rice or Japanese Somen noodle.
2
Garnish with chiffonade of kaffir lime leaves."]

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Green Curry Paste, 8 serrano chillis (remove the seeds in accordance with how spicy you like your curry), 1/4 cup Cilantro roots + stems (or 1 Tablespoon Coriander seed, toasted), 1/2 tablespoon black peppercorn, and more.

Yes, Thai Green Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Green Curry

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