All across the world, there are many different variations of curry, but one of the most popular and
The three main types of Thai curry are green, red, and yellow (or Massaman) curry. Of these three, the green is the most popular and well known — it tends to
Making and Using Curry Paste
|Rating: 4.5/5||Serves: 4 Servings||Difficulty: Medium||Approx. Cost: $30.00|
|Prep Time: 1 Hour||Cook Time: 35 Minutes||Total Time: 1 Hour, 35 Minutes|
The secret to a great curry is in the paste; the paste is the base of the curry and 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
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!
Green Curry Paste
- 1 bunch of cilantro, roughly chopped, including stems
- 1 bunch of Thai basil, picked
- 3 cloves of garlic, skins removed, crushed
- 1 stalk of lemongrass, whites only, roughly chopped
- 2 green Thai chili peppers, stems removed (or 1 Jalapeno)
- 1 ounce (30 grams) fresh ginger, sliced
- 1 shallots, thinly sliced
- 2 kaffir lime leaves, torn (or peel of 1 lime)
- 1 teaspoon cumin seeds, toasted
- 1 teaspoon turmeric powder
- 2 teaspoons sugar
- 2 tablespoons canola or vegetable oil
- 4 boneless, skin-on chicken thighs, cut into ¼ inch chunks
- 2 cans of coconut milk
- 2 cups of chicken stock
- 1 tablespoon fish sauce
- Juice of 1 lime
- 1 large white onion, thinly sliced
- 1 cup broccoli florets
- 1 cup snow peas, thinly sliced
- 3 cups steamed white rice for serving
- Whole cilantro leaves for garnish
- 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 – highheat in a large pot. Once the oil is hot, add the chicken and cook for 2 minutes to sear the outside of the chicken.
- Add the curry paste to the pot and cook, while constantly stirring, for 2 minutes to toast the paste.
- Add the coconut milk, chicken stock, fish sauce and lime juice, bring to a boil and simmer for 20 minutes.
- Add the vegetables and simmer for another 10 minutes. Serve the curry immediately over
topof steamed white rice, garnish with cilantro leaves.
JARED KENT has been cooking professionally for seven years. After attending Johnson & Wales University’s culinary arts program, he has worked in a fine dining restaurant run by world-renowned chef Marcus Samuelsson, worked as a culinary teaching assistant, managed an upscale food truck, cooked in a Southeast Asian restaurant and worked as a sous chef in a tapas restaurant.