Thai Green Curry
Thai Green Curry Ingredients


For The Paste:
1 Teaspoon of Coriander Seeds
1 Teaspoon of Cumin Seeds
1 Teaspoon of Black Pepper
1 Fresh Lemongrass, finely chopped
2cm of Fresh Galangal, finely chopped
15 Fresh Green Chillies
8-10 Cloves of Garlic, Peeled
4 Shallots, roughly chopped
1/2 Cup of Fresh Coriander Leaves, along with stalk and roots
1 Teaspoon of Chopped Kaffir Lime Leaves or Lime Skin
1/4 Cup of Thai Basil Leaves
1 Tablespoon of Light Soy Sauce
For The Curry :
1/2 Chicken
1 Chili Pepper, thinly sliced
1 Cup of Coconut Milk
1- 2 Tablespoon of Green Curry Paste
6-7 Quartered Eggplants
2 Tablespoons of Fish Sauce
4-5 Kaffir Lime Leaves
1/4 Cup of Pea Eggplant or Kacang Panjang
1 Tablespoon of Sugar
3 Sprigs of Thai Basil
1 Cup of Water
For extra flavor, you could add in some shrimp paste. A little shrimp paste goes a long way, so be careful not to put in too much!


1.In a blender, add in all the items for the curry paste and grind to a smooth paste with some water
2.Into a pot over medium heat, pour half of the coconut milk and green curry paste. If your coconut milk separates and has cream on the top, use the cream. Mix the paste with coconut milk well. Keep stirring to prevent bottom from sticking and burning. You may need to lower the heat if it splatters too much. Keep stirring until you see greenish oil form. The coconut oil is pulling the color and fragrance out from the spices.
3.Add chicken into the curry mixture. Stir to coat the chicken for a couple minutes, until it is partially cooked. Add the eggplants. Add the rest of coconut milk and 1 cup of water. Let it simmer for 10 minutes or until the chicken is fully cooked.
4.Add the pea eggplants. Add the seasonings; fish sauce and sugar. Taste for the balance flavors, salty with a hint of sweet.
5.Add the slivers of red chili pepper and kaffir lime leaves. Let it boil one more time.
6.When you are ready to serve, add the Thai basil. Stir to mix the basil in and immediately turn off the heat to keep the basil green. Quickly pour onto serving bowl.


Thai Green Curry ( also known as Kaeng Khiao Wan ) is a central Thai variety of curry.
The name “green” curry derives from the color of the dish, which comes from green chillies and fresh Coriander. The “sweet” in the Thai name (wan means “sweet”) refers to the particular color green itself and not to the taste of the curry. As this is a Thai Curry based on coconut milk and fresh green chillies, the color comes out creamy mild green or, as this color is called in Thai, “sweet green”. Its ingredients are not exactly fixed. The curry is not necessarily sweeter than other Thai curries but, although the spiciness varies, it tends to be more pungent than the milder red curries.
Apart from a main protein, traditionally fish, fish balls , or meat, the other ingredients for the dish consist of coconut milk, green curry paste, palm sugar, and fish sauce. Thai Eggplant (aubergine), Pea Aubergine or other green or whitish vegetables and even fruit are often included. The consistency of its sauce varies with the amount of coconut milk used. Green curry paste is traditionally made by pounding in a mortar of green chillies, shallots garlic, galangal, lemongrass, kaffir lime peel, cilantro roots (coriander), and cumin seeds, white peppercorns, shrimp paste and salt.
Green curry is typically eaten with rice as part of a wider range of dishes in a meal, or with round rice noodles known as khanom chin as a single dish. A thicker version of green curry made with, for instance, simmered beef, can also be served with roti, an Indian style flatbread that is similar to the roti canai  in Malaysia. 

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