This was about seven years ago while we were living in the UK.That was the first time I made my Thai Green Curry and have been making it ever since.Its so easy and tastes way better than the store bought ones.I substitute Ginger for Galangal and Lime Zest for Kaffir lime leaves because many times I don’t find these items.I also use light coconut milk instead of the normal one to cut out the fat content.If you like it creamy then by all means go ahead and use the normal one.
So here is the recipe for a basic Thai Green Curry paste!
Thai Green Curry
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Shallots/small red onions-2 chopped
Garlic-4-5 cloves chopped
Galangal/Ginger-1/2 inch chopped
Lemon grass-2 stalks (remove the tough outer skins and then chop)
Kaffir Lime leaves/Lime Zest-2 leaves/1 tbsp zest
Chilli-1-2 (I use green chilli)
Coriander leaves-1/2 cup
Ground Coriander-1 tsp
Ground Cumin- 1 tsp
In a blender/grinder grind all of the above to a fine paste with a little coconut milk.Your Green Curry Paste is Ready.At this point you can either make it with Vegetables, Chicken or Fish.
I’ve made them with Chicken here.The delicate flavors combine to infuse the air redolent of the sweet and pungent herbs and spices that mix so intricately into this dish.
Thai Green Curry Chicken
Skinless/Boneless Chicken Thighs-6-8 pieces
Broccoli-Cut into florets (about 8-9)
Green Peppers-1 cubed
Thai Green Curry Paste-Recipe above
Lite Coconut Milk-16oz can
Fish Sauce-1/2 tsp
Heat some oil in a skillet.Add the Green Curry Paste and cook for 2-3 mins on medium until it releases its aroma.Add the chicken pieces and mix to coat evenly.
Cook for about 4-5 minutes and add the coconut milk.Add the fish sauce.Cover and cook on medium until the Chicken is cooked.Add the broccoli and green peppers and cook for another 2 minutes.Check the seasonings.Add some salt if desired.Serve hot with rice!