Our 9-year-old is a big fan of Thai green curry. When he was younger, he used to call it ’that browny coloured curry’. Mmmm appetizing! It’s true though - most Thai green curry pastes are a kind of sludgy brown colour. We used to buy a green (brown) curry paste that was relatively mild. I think it was the one made by Thai Taste. But in the last couple of years I’ve noticed it’s become spicier. And despite my efforts to find a new mild green curry paste, I’ve constantly found they’re spicy enough that the kids need a pint glass of water to manage their dinner! So now I’ll often make my own Thai green curry paste. The green colour primarily comes from the large bunch of coriander (cilantro) and the spring onions, but also from the green chillies too. Most shop-bought (in fact all that I’ve seen) feature green chillies at a much higher proportion than coriander. I swapped these round, so that I’ll always get a lovely green curry paste, even if I only add one green chilli. The coriander gives the sauce a lovely fresh taste, and being able to alter the number of chillies (or leave them out altogether if you like!) means I can make it mild enough for the kids to enjoy (without the emergency water). So we start off by adding green chillies (3-6 if you like it hotter or, 1, de-seeded if you like it mild) to a blender, along with spring onions, lemon grass, garlic, ginger, kaffir lime leaves, lime zest and juice, salt, white pepper, ground coriander, cumin, fish sauce and shrimp paste. I use a high powered blender (my Nutribullet<–affiliate link) rather than a food processer, as I find it blends the leaves better. Using a food processor means I’ve have little speckles of coriander in my sauce. Once that’s blended, I add in a large bunch of coriander (cilantro), stalks included. Blitz again until you have what looks like a green smoothie. Now cook pieces of chicken in a large pan with a couple of tablespoons of olive oil. Add in the curry paste and cook for a couple of minutes. I like to sprinkle in a stock cube at this point - just to enhance the flavour of the chicken. Next add in a tin of coconut milk. Heat it through and then add in veggies - such as sugarsnap peas (snowpeas), bamboo shoots and broccoli. Add a teaspoon of light brown sugar to balance the flavours, and we’re done! Serve topped with some Thai basil leaves and a few chopped fresh chillies, plus some boiled/steamed rice if you like. Mmmmmm! So fresh testing and delicious!!
Serve your Thai Green Curry with:
Boiled or steamed rice (check out the tutorial how to do this at the beginning of my fried rice masterclass) A crunchy salad (minus the dijon dressing). The cauliflower fried rice from this recipe - fried up with coriander and lime. Or how about some pan fried roti from Whitney at WhitneyBond.com
Love Thai food? Try these:
Thai fishcakes with vegetable ribbons Thai chicken salad with peanut dressing Thai style Peanut Pork Thai sweet potato skins Thai fish burgers with sweet chilli sauce
Recipe video:
The Thai Green Chicken Curry Recipe:
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