Amazing Thai Green Curry Recipe

Chicken & Vegetables
500g chicken thighs, cut into large chunks
4-6 Thai aubergines, quartered
Handful pea aubergines
2-3 kaffir lime leaves, finely sliced
Handful Thai sweet basil leaves
1 red chilli, sliced
200ml chicken stock
400ml coconut cream (top thick layer first)

The Curry Paste
3-4 garlic cloves
1 stalk lemongrass, finely chopped
1 thumb-size piece galangal, chopped
3-4 green chillies
2-3 bird’s eye chillies
2 Thai shallots
2 coriander roots
2-3 kaffir lime leaves
½ teaspoon white peppercorns
1 teaspoon shrimp paste

The Curry Seasoning

1-2 tablespoons fish sauce
1-2 teaspoons palm sugar

PREPARATION

1. Finely chop garlic, lemongrass, galangal, green chillies, bird’s eye chillies, shallots, coriander roots and kaffir lime leaves. Pound in a mortar starting with the hardest ingredients first until smooth. Add white peppercorns and shrimp paste and continue pounding into a fine paste.

COOKING

1. Heat a wok or pot over high heat. Spoon the thick top layer of coconut cream into the pan and cook until it thickens and the oil begins to split.
2. Add the curry paste and fry in the coconut oil until fragrant and aromatic.
3. Stir in the remaining coconut cream and cook for 2-3 minutes.
4. Add chicken pieces and cook until lightly sealed.
5. Pour in chicken stock and bring to a gentle boil.
6. Add Thai aubergines and cook for 2-3 minutes depending on how soft you prefer them. Add pea aubergines and extra kaffir lime leaves.
7. Season with fish sauce and palm sugar. Taste and adjust for balance.
8. Finish with Thai sweet basil and sliced red chilli. Switch off the heat and allow the basil to wilt in the residual heat.
9. Serve immediately with steamed jasmine rice.

School of Wok Tips

• Always cook coconut cream first until it splits to release natural oils for frying the paste.
• Pound the paste properly. Texture and aroma improve dramatically.
• Add basil at the end to preserve its fragrance.
• Balance is key. Adjust fish sauce for salt and palm sugar for sweetness.

FAQs

Can I use a blender for the curry paste?
You can, but pounding gives better texture and releases more aroma.

What if I cannot find Thai aubergines?
Regular aubergine works as a substitute, cut into bite-sized chunks.

How spicy is Thai green curry?
It depends on the chillies used. Adjust the number of bird’s eye chillies to control heat.