Authentic Thai Green Curry Recipe - DWC Magazine: Strong Women, Strong Voices

Authentic Thai Green Curry Recipe

How to Make Authentic Thai Green Curry – A Culinary Adventure!

Are you ready to take your taste buds on a journey to Thailand? Thai Green Curry, or "Gaeng Keow Wan," is a vibrant, aromatic dish that’s a feast for your senses. Originating from Central Thailand, this dish showcases the harmonious balance of spicy, sweet, and savoury flavours that Thai cuisine is famous for.

Now, let’s dive into this recipe and bring a piece of Thailand to your kitchen. Trust me, once you try this, your homemade green curry will outshine any takeout!

WHAT YOU NEED (Serves 4-5)

For the Curry Paste:
20g green chillies (adjust for your spice preference)
4g coriander seeds
3g cumin seeds
1 tsp white peppercorns
30g shallots (about 2 medium ones), finely chopped
20g garlic (about 4 cloves), minced
10g galangal or ginger, minced
2 stalks lemongrass (30g), chopped (use the white part only)
2 kaffir lime leaves (optional, but highly recommended)
10g fresh coriander (roots and stems are best), chopped
1 tsp shrimp paste (or soy sauce for a vegetarian option)
    For the Curry:
    400ml coconut milk
    300g chicken thigh, sliced into bite-sized pieces (or tofu for a vegan option)
    200g Thai eggplant, quartered (or zucchini as a substitute)
    100g bamboo shoots, drained and rinsed
    50g sugar snap peas or green beans
    15g palm sugar (or brown sugar)
    30ml fish sauce (or soy sauce for a vegetarian option)
    3-4 fresh basil leaves (Thai basil is best)
    1 tbsp vegetable oil
    200ml water or chicken stock

      METHOD

      1. Make the Curry Paste. Toast the coriander seeds, cumin seeds, and white peppercorns in a dry pan until fragrant. Grind them into a fine powder using a mortar and pestle or spice grinder.

      2. Add the remaining curry paste ingredients and pound or blend into a smooth paste. The aroma is worth the effort if using a mortar and pestle!

      3. Prepare the Curry. Heat the vegetable oil in a large pan or wok over medium heat. Add 2-3 tablespoons of the curry paste and fry until fragrant, about 2 minutes.

      4. Stir in the thick part of the coconut milk (skim it from the top of the can) and cook until the oil starts to separate and float to the top. This step intensifies the flavour.

      5. Add the chicken pieces (or tofu) and cook for 5 minutes, coating them in the curry paste.

      6. Pour in the remaining coconut milk and water (or stock). Bring to a gentle boil.

      7. Add the Thai eggplant, bamboo shoots, and sugar snap peas. Simmer until the vegetables are tender, about 10 minutes.

      8. Stir in the palm sugar, fish sauce, and kaffir lime leaves (if using). Taste and adjust seasoning—balance is key!

      9. Finish with fresh basil leaves, and remove from heat.

      10. Serve your green curry hot with steamed jasmine rice or rice noodles. Pro tip: Garnish with extra basil and a squeeze of lime for an added zing.

      STORAGE

      Got leftovers (lucky you!)? Let the curry cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days.

      For longer storage, freeze it for up to 2 months. To reheat, gently simmer on the stove, adding a splash of water or coconut milk to loosen the sauce.

      Cooking Thai Green Curry is like painting a masterpiece—with each ingredient adding a unique brushstroke. So, gather your ingredients, play your favourite playlist, and get ready for a kitchen adventure!

      Let me know how it turns out or if you have your own twist to this recipe. Enjoy! 

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