Thai Green Curry

Unlike Massaman curry, green curry is made with fresh chili peppers and herbs instead of being roasted. Herbs give green curry a light and slightly sweeter flavor. This recipe is made with lean pork and Thai eggplant, but you can substitute pork with beef, chicken or tofu. Green curry goes well with basmati rice or roti.

Click here for recipe…

ingredients for Thai Green Curry
Fresh ingredients used for green curry.

Thai Green Curry

1 lb. lean pork – slice into 2 inch bite-size strips
2 cans Chaokoh Coconut Milk (each 13.5 fl. oz.)
4 Tbsp. Homemade green curry paste – recipe below (or substitute with can Thai green curry)
4 Thai eggplants – quartered
½ cup peas
3 kaffir lime leaves – tear in half
¼ cup Thai basil leaves
Tbsp. fish sauce
Tbsp. palm sugar (or substitute with white sugar)
1 kaffir lime – use both zest and juice (or substitute with regular lime)
1 tsp. vegetable oil
1 Tbsp. cilantro – roughly chopped (garnish)
1 Tbsp. red and yellow bell peppers – julienne (garnish)
green curry paste
18 large green serrano peppers – chopped
8 green Thai peppers – chopped
1 Tbsp. lemongrass – minced (slice thinly in rounds before mincing)
1 Tbsp. Thai galanga – finely sliced, chopped
1 tsp. cilantro roots – finely chopped (or substitute with 1 Tbs. chopped cilantro stems)
3 small shallots – chopped
8 cloves garlic – chopped
Tbsp. coriander seeds – roasted, ground
2 tsp. cumin seeds – roasted, ground
6 white peppercorns – roasted, ground
1 tsp. coarse sea salt
2 tsp. shrimp paste

directions for green curry paste (steps 1-2)

1. white peppercorns, coriander seeds, cumin seeds
Roast the spices separately in a pan with no oil on medium heat until fragrant, about 2-4 minutes. Let cool before grinding spices into a fine powder. Set aside.

2. large green serrano chillies, Thai green peppers, lemongrass, galanga, cilantro roots, shallots, garlic, shrimp paste, coarse sea salt
In a food processor puree chilies, lemongrass, galanga, cilantro roots, shallots, garlic, shrimp paste and sea salt. If using a mortar and pestle, grind/pound these ingredients into a paste. Set aside.

3. green curry paste (from step 2), oil
In a large pot on medium high heat, heat oil and cook green curry paste for 2 minutes. Add thick coconut cream (leave can in refrigerator for 30 minutes for coconut cream to separate from coconut milk – coconut cream will rise to top of can) and cook for 5 minutes. Reduce heat to medium low and cook until thick and oil separates from cream. Pour remaining coconut milk and bring to a boil.

4. fish sauce, palm sugar, kaffir lime, pork
Add fish sauce, palm sugar, zest/juice of kaffir lime and raw pork. Reduce heat to medium and cook for 5 minutes.

5. Thai eggplants, peas and kaffir lime leaves
Add eggplants, peas and kaffir lime leaves. Cook for another 5 minutes or until eggplants are tender. If curry is too thick, add a few tablespoons of water.

6. final step
Stir in basil and cook for 1 minute. Before serving with rice, garnish with cilantro and bell peppers.

One Response to “Thai Green Curry”

  • Sunshine S.
    on December 31st, 2013 at 12:54 am Said:

    Could you tell me about how many servings you think this makes, or how much in volume, weight, or calories? Any guess of serving size or something else would be welcome… (I’m thinking of making this or a variation of, dividing it up and saving it to eat throughout the week. But it seems expensive, so I was hoping to get a rough estimate of how much it actually makes, you see?)

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