Easy Authentic Thai Green Curry At Home
About this recipe
This Easy Authentic Thai Green Curry recipe is all about making your own curry paste from scratch, which is key to achieving that vibrant, fresh flavor. While store-bought pastes can be convenient, they often lack the depth and authenticity that homemade paste provides. Joshua Weissman takes you through the process of creating a rich green curry that’s sure to impress anyone at your dinner table.
The video emphasizes the importance of using fresh ingredients and traditional methods, like the mortar and pestle, to grind your spices and aromatics. This hands-on approach not only enhances the flavors but also makes the cooking experience more rewarding.
Ingredient notes
- Use 2 teaspoons (4g) of coriander seeds, 1 teaspoon (2g) of cumin seeds, and 1 teaspoon (3g) of white peppercorn for the curry paste.
- For the curry, you need 3/4 cup (177ml) of chicken stock, 13.5oz (400ml) of full-fat coconut milk, and 2 tablespoons (30ml) of fish sauce.
Tips from Joshua Weissman’s video
- Toasting the spices in the oven for about 5 minutes enhances their flavor before grinding them into a powder.
- When making the curry paste, grind each ingredient in the order given for the best texture and flavor. Start with the toasted spices, then add the chilies, followed by galangal, lemongrass, kaffir lime leaves, cilantro stems, shallots, and garlic.
- If you want a smoother curry, consider blending the mixture with a hand blender after adding the coconut milk.
Good to know
- How long does it take to make the curry paste?
- Making the curry paste takes about 15 to 20 minutes of grinding.
- What type of chicken should I use?
- Use boneless, skinless chicken thighs cut into 1/2 inch cubes for the best flavor and texture.
- Can I use a blender instead of a mortar and pestle?
- While you can use a blender, it's recommended to pre-grind hard vegetables like galangal and lemongrass to avoid damaging your blender.
No life story here — the video and the recipe are the whole point. All credit to Joshua Weissman: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 325°F (163°C).
- 2
Toast 4g of coriander seeds, 2g of cumin seeds, and 3g of white peppercorn in the oven for about 5 minutes until lightly toasted. Let them cool completely.
- 3
Thinly slice 9 Thai chilies and 3 serrano chilies. Finely chop 2 small shallots, 7 cloves of garlic, and 4 cilantro stems. Roughly chop 1 stalk of lemongrass and 2 inches of galangal. Chiffonade 3 kaffir lime leaves.
- 4
In a large mortar and pestle, grind the toasted spices into a powder.
- 5
Add the Thai chilies and grind into a fine paste for about 1 minute.
- 6
Add the serrano chilies and grind until fine, about 2-3 minutes.
- 7
Add the galangal and grind until fine, about 1-2 minutes.
- 8
Add the lemongrass and grind until fine, about 3-4 minutes.
- 9
Add the kaffir lime leaves, cilantro stems, shallots, and garlic, grinding until smooth.
- 10
Finally, add the zest of 1 lime and 4g of dried Thai shrimp paste, blending until smooth. This should take about 15-20 minutes of grinding.
- 11
In a medium-sized pot, heat 28g of oil over medium heat until hot.
- 12
Add all of the green curry paste and cook, stirring often, until it dries out and starts to stick to the bottom of the pan, about 3-4 minutes.
- 13
Stir in 5 cloves of finely chopped garlic and cook for about 25 seconds until fragrant.
- 14
Add 177ml of chicken stock and stir to dissolve the curry paste.
- 15
Add 17g of palm sugar and 30ml of fish sauce, stirring until dissolved.
- 16
Add 400ml of full-fat coconut milk and 3 additional kaffir lime leaves. Bring to a light simmer and reduce the heat to low.
- 17
If desired, blend the mixture with a hand blender until smooth.
- 18
Add 340g of boneless, skinless chicken thighs cut into 1/2 inch cubes and simmer for 7-8 minutes until cooked through.
- 19
Add 1-2 sliced Thai eggplants and simmer for 4 minutes until soft.
- 20
Add 160g of snow peas and simmer for 1-2 minutes until softened to your liking.
- 21
Season to taste with the juice of 1 lime and additional fish sauce or palm sugar if needed.
- 22
Steep 2 large sprigs of Thai basil in the hot curry to release flavor.
- 23
Serve the curry in a bowl with steamed rice on the side, garnished with fried shallots, sliced serrano chilies, and fresh Thai basil leaves.
Heads up — we had to guess a little:
- The quantities for the ingredients were taken from the caption, while the steps were derived from the transcript.
Credit where it’s due: this recipe was transcribed from Joshua Weissman’s original video on YouTube. Follow them there — it’s their dish.
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