Thai Green Curry

Create this vibrant and aromatic dish with me, known for its balance of spicy, sweet, and savory flavors. The fresh ingredients like green curry paste, coconut milk, Thai basil, and vegetables are simmered together with chicken, shrimp, or tofu.

Prep time

30 min

Serves

up to 12

Cook time

30 min

THE FACTS
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INGREDIENTS

2 chicken breast

30g 2 tbsp baking soda (to velvet chicken)

30g 2 tbsp vegetable or coconut oil

20g 3 tsp fish sauce

3 cloves garlic

3 tsp fresh ginger

X1 chilli with seeds

50g 3 tbsp lime juice

Salt to taste

100g 8 tsp curry paste

550ml 2 1/2 cups coconut cream

3 tsp palm sugar

3 stalks of lemongrass

Kaffir lime leaves

Thai basil leaves

Bamboo shoots

Shaved shallots

GARNISH

Finely chopped chili

Shaved shallots

Coriander or Thai basil leaves

Simplified Recipe Card

The dish is typically served with jasmine rice, allowing the creamy curry to complement the fragrant rice perfectly. Thai green curry is celebrated for its rich green color and complex taste, making it a favorite in Thai cuisine for its blend of heat, creaminess, and herbal notes.

Snuk!

Thai for enjoy

You can follow the directions below or follow along with the...

Just a Sliver Tutorial

1 min

Real time tutorial

24 min

METHOD

1. Velvet chicken - 2 chicken breasts diced to 2cm squared in a bowl and add 2 tbsp of baking soda and massage into chicken. Place in fridge for 15/20 min no longer. Remove from fridge and fill bowl with cold tap water and inch over chicken. Wash chicken and dry on a paper towel.

2. Heat oil in a large saucepan medium high heat and place in chicken. Cook to 80% as you will be simmering the sauce the chicken will continue to cook.

3. Add fish sauce, chilli (with seeds for more heat) garlic, salt , lime juice and fresh ginger. Sear for 1 min to release the aromatics.

4. Reduce heat to medium and add green curry paste, stir for 30 seconds to warm slightly.

5. Slowly add coconut cream, short pours stirring into the green curry paste.

6. Add palm sugar and mix, once dissolved add kaffir lime and Thai basil leaves, use the pestle to bruise the lemon grass stalks but banging the stalks on a suitable chopping board and place in saucepan. Reduce to mate lowest heat and let simmer for 20 min. Stirring every 5 min.

7. Add bamboo shoots and shaved shallots simmering for a further 10 min. 8. Serve over plain jasmine rice garnishing with your choice or shaved shallots, a bud of Thai basil and or coriander.

TIPS

Make day prior and store in fridge for flavours to develop.
Don’t drown the served curry with sauce, spoon on the solids and place a small sauce pitcher filled with the Thai green curry liquid for the guests to pour on themselves.
Have a second can of coconut cream on hand to increase serving size.
If you want to make it vegetarian or add some additional nutrition try adding corn spears, squash and or zucchini.