An authentic Thai Green Curry recipe, adapted from a Thai restaurant chef and modified for the home cook.
It’s been a while since I featured a recipe by The Original PKP so I figured one was due :D For those of you who are new around these parts, The Original PKP is my mother. Recipes that I feature by The Original PKP are those taken from the family restaurant and modified for the home cook. It’s my way of making authentic Thai food accessible to those who are not local to an area heavily populated with Thai restaurants and for me to archive family recipes.
Today’s recipe is Thai Green Curry. At the restaurant, Thai Green Curry is served with steamed Jasmine rice or rice noodles. Unlike the traditional curry that may come to mind when you hear “curry”, Thai Green Curry is not made with curry powder. Rather, it is made of Thai green curry paste, which can be picked up in the ethnic aisle at your local grocery store, and if not, on amazon!
Pre-made green curry paste makes curry-making super convenient and not to mention, easy! You can always make your own green curry paste, but that would involve the tedious process of toasting and grinding fragrant seeds and blending it with a variety of chilies and Thai herbs and spices. This process alone may avert you from ever creating a curry again, so we’re going to use the pre-made stuff.
I was surprised to find out how easily Thai Green Curry can be whipped up. Let me show you! You first start with some coconut cream, which is obtained from a can of coconut milk. DO NOT shake the can. The coconut cream is obtained by skimming the top of the can. Below the cream is the coconut milk, which will be used later.
Add to the cream the green curry paste and cook until slightly thickened, reduced, and pockets of oil have formed.
Then, add in your protein of choice, usually chicken and or pork.
Stir for a few minutes, just to cook the exterior.
Now, add the rest of the can of coconut milk and bring to a boil.
Add two varieties of eggplant (Thai eggplant and Chinese eggplant).
Finally, add some water and season with fish sauce and palm sugar.
Finally, add the aromatic herbs and chilies, off the heat, and serve!
Told you it was easy :)
Thai Green Curry
Yields 4 servings
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Ingredients
1 can (13.5 ounces) coconut milk*
70 grams green curry paste
300 grams** (1-2) skinless chicken breast, diced
4 Thai eggplants, quartered
2 Chinese eggplants, diced
50 grams fish sauce
15 grams palm sugar
3 – 4 Kaffir lime leaves
½ cup Thai basil leaves
2 red chili peppers or ½ red bell pepper, sliced
Directions
- Skim the top of the can of coconut milk to obtain the coconut cream and add to a large pot over medium-low heat. Add the curry paste and cook, stirring constantly. Continue cooking until fragrant, reduces, and pockets of oil bubbles form, about 5 minutes.
- Increase to medium heat and add the chicken or pork. Stir to coat and cook for about 2 minutes.
- Add the rest of the can of coconut milk. Stir and bring to a simmer to finish cooking the meat. Add the eggplants and stir. Fill ½ of the now empty coconut milk can with water and add to the pot. Bring to a boil, stirring occasionally. Add the fish sauce and sugar. Stir until the sugar has dissolved. Adjust to taste with fish sauce, if desired.
- Add the Kaffir leaves, basil leaves, and peppers. Off the heat and stir. Serve with steamed white rice or white rice noodles.
Notes
*DO NOT shake the can prior to opening.
**Go ahead and eye-ball it!
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