Thai green curry (kaeng khiaw-waan gai)

Name: Thai green curry (kaeng khiaw-waan gai)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Asian, Thai
Ingredients: 1 teaspoon salt; 10 chopped fresh small green chilies with seeds left in; 2 chopped garlic clove; 1 tbsp chopped shallot; 2 chopped lemon grass stalks; 1 finger of chopped galanga (Thai ginger); 5 coriander roots & stalks chopped; 1 whole chopped kaffir lime with peel on; 1 small finger of chopped turmeric; 2 tablespoons peppercorns; 2 tablespoons roasted coriander seeds; 1 tablespoon of roasted cumin seeds; 1 tablespoon shrimp paste; 50 g boneless chicken pieces (preferably thigh meat) (or tofu); 30 g Thai small whole or sliced regular eggplant, (optional ); 30 g baby corn, green bean or carrot (optional); 2 -4 kaffir lime leaves; 12 thai basil leaves; 4 or 5 tbsp green curry paste; 1 can coconut milk; 1 tbsp palm or regular sugar; 1 tbsp fish sauce (Veg: soy sauce)

10 steps

Prep:30minCook:30min

This is an Authentic Classic Thai Green Curry recipe from Northern Thailand. Thai cooking is all about big beautiful balaced flavour so try & get the right ingredients where possible, but make substitutes or adjust the amounts of things to suite your own personal taste. Divide the curry paste recipe by 4 if you only want enough paste to use and don’t want to store any. I use a terracotta pestel & mortar and I think it tastes amazing but you can throw all of these ingredients into a food processor if you want to. The finish of Thai basil & Kaffir lime really add a beautiful additional flavour and aroma to the dish.. Enjoy with rice

Updated at: Thu, 17 Aug 2023 04:43:49 GMT

Ingredients

0 servings

Green Curry Paste:

1 teaspoonsalt

10green chilies

chopped, fresh, small, with seeds left in

1 Tbspshallot

1 fingergalanga

whole, chopped, with peel on

1 fingerturmeric

chopped

2 tablespoonspeppercorns

2 tablespoonsroasted coriander seeds

1 tablespoonroasted cumin seeds

1 tablespoonshrimp paste

Green curry ingredients

50gboneless chicken pieces

preferably thigh meat, or tofu

30geggplant

Thai, small, whole, or sliced regular, optional

30gbaby corn

green bean, or carrot, optional

2kaffir lime leaves

12thai basil leaves

4 Tbspgreen curry paste

Instructions

Curry Paste:

Step 1

1. Put salt, peppercorns, coriander seeds and cumin seeds in a mortar, pound well. You could use a food processor instead if you prefer.

Step 2

2. Add the remaining ingredients except shrimp paste, pound until mixed well & broken down.

Step 3

3. Add shrimp paste, pound until fine and smooth.

Step 4

4. Curry paste can now be stored flat in a freezer bag, ice cube or a glass jar. The Paste freezes very well for a few months or you can add a layer of oil over the top & keep in the fridge for about a month.