Of all the numerous different cuisines and cultures around the world that offer tantalizing variations of curry, one of
Although there are hundreds of variations of Thai curry, they generally fall into three main categories: green, red, and yellow (or Massaman) curry. Of these three, the green is the most popular and well known —green curries tends to
Making and Using Curry Paste
The secret to a great curry is in the paste, which is the base of the curry that carries all the flavors. In many Asian markets and increasingly in regular supermarkets, quality curry pastes can be found in cans.
However, if you have the time and the means, nothing beats homemade curry paste.
Surprisingly, making fresh curry paste is not as difficult or
By following this recipe, you’ll see that making your own curry from scratch is fun, easy and out-of-this-world tasty.
About this Thai Green Curry Recipe
Rating: 4.5/5 | Serves: 4 Servings | Difficulty: Medium | Approx. Cost: $26.00 |
Prep Time: 1 Hour | Cook Time: 35 Minutes | Total Time: 1 Hour, 35 Minutes |
One of the great things about curries is that there are no hard and fast rules. The recipe listed below is a
All of the ingredients required for curry paste can be found easily at an Asian market and most are widely available at a regular grocery store. So, without further ado, here’s the recipe for incredible homemade Thai green curry all the way from the paste to a delicious dinner!
Ingredients
Green Curry Paste
- 2 bunches of cilantro, roughly chopped, including stems (with a few leaves reserved for garnish)
- 1 bunch of Thai basil, leaves picked
- 4 cloves of garlic, skins removed, crushed
- 1 stalk of lemongrass, whites only, roughly chopped
- 4 green Thai chili peppers, stems removed (or 1 Jalapeno)
- 2 ounces (60 grams) fresh ginger, peeled and sliced
- 1 shallot, thinly sliced
- 4 kaffir lime leaves, torn (or peel of 1 lime)
- 1 teaspoon cumin seeds, toasted
- 1 teaspoon turmeric powder
- 1/4 cup water
Green Curry
- 2 cups uncooked white rice
- 3 cans of coconut milk
- 2 cups water
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- Zest and juice of 1 lime
- 3 tablespoons vegetable or canola oil
- 2 white onions, thinly sliced
- 2 cups bite-sized broccoli florets
- 1 cup snow or sugar snap pea pods, thinly sliced
- salt and pepper to taste
- 3 cups steamed white rice for serving
- Whole cilantro leaves for garnish
- 2 limes, cut into wedges for garnish
Directions
- Set the rice on to steam according to the instructions on the packaging.
- Pour the coconut milk, water, soy sauce and sugar into a medium-sized pot and bring to a boil. Reduce the heat to a simmer and simmer for 20 minutes.
- Combine all the ingredients for the curry paste in a blender or food processor and blend until smooth, remove from the food processor and set aside.
- Heat the oil over
medium – high heat in a separate pot. Add the curry paste to the pot and cook for 3-4 minutes, stirring constantly, until the paste is toasted. - Add the broccoli and onions to the pot and stir-fry with the paste for 2 minutes.
- Pour the coconut milk mixture into the pot with the vegetables and simmer for 10 more minutes. Season to taste with salt and pepper.
- Serve the curry immediately over steamed white rice and serve with cilantro leaves and lime wedges.
Image: Jcomp