Delicious Thai Green Curry
This Thai green curry is the ultimate comfort food! It is so rich and creamy, and the spice is warm and comforting (at least for those of us that enjoy the spice). The homemade Thai green curry paste makes this dish so amazing. The bit of extra effort making your own green curry paste takes is completely worth it and results in the best Thai green curry!
- 1tbsp Neutral oil
- Zest of 1 lime
- Juice of half lime
- 3-4 Thai green chillies, deseeded
- 1⁄2 Very mild green chilli
- Handful fresh coriander
- Thumb sized knob of galangal or ginger
- 1 Shallot, roughly diced
- 4 Cloves of garlic
- 1tbsp Fish sauce
- 1tsp Ground coriander
- 1tsp Ground Cumin
- Stick of lemon grass, bashed, and knotted
- 1tsp brown sugar
- Salt and pepper
- Tin of coconut milk
- 1 Large chicken breast or 2 small, cut into chunks
- Handful of fine green beans, trimmed
- 3 Spring onions, halved lengthways then chopped into 5cm long batons
- Red chilli, spring onion and fresh coriander, finely chopped for garnish
-For The Curry Paste
- Add your, chillies, galangal, shallot, garlic, fresh coriander, and a big pinch of salt into a pestle and mortar. Bash down and grind until a rough paste is formed.
- Now add the oil, ground coriander, ground cumin, lime zest, lime juice, and fish sauce. Bash and grind until you have a curry paste with no large chunks left.
-For The Curry
- Heat some neutral oil in a saucepot over medium-high heat. Add your curry paste to the pot and sauté while continuously stirring for 3 minutes.
- Add your coconut milk, the lemon grass, and the brown sugar. Simmer for 8-10 minutes and then add your chicken. Turn the heat to medium, cover and simmer for 6-8 minutes.
- Add your green beans and simmer for another 6 minutes with the lid off the pot before adding the spring onions.
- Once you have added the spring onions cook for a further 2 minutes. You should by now begin to see that the oil from the coconut milk is beginning to separate and form a layer on top. This is a good sign that your curry is done.
- Take out a piece of your chicken and cut it open to ensure it is cooked through as the time may vary depending on the size of your chicken chunks and between cookers. This was the perfect time for my cooker using 2cm chunks.
- If your chicken is cooked taste the sauce and season to taste.
- Serve alongside some rice and garnish with sliced chilli, spring onion and chopped coriander.
About This Recipe
This recipe is one of my favourites to make as it is pretty straightforward after making the curry paste. The thing that gives Thai green curry its signature green colour is those super spicy Thai green chillies. If you do not like things to be super spicey then I recommend subbing some of the Thai green chillies for some mild green chillies.
Thai green curry is a classic Thai food that everyone will know of, and I believe it is one that everyone should learn how to make! The hardest parts of making this recipe are making a smooth curry paste using a pestle and mortar (which if you’re in a rush you could blend using a spice grinder) and timing to ensure everything is cooked when the oils start to separate from the coconut milk.
You should definitely try this recipe! It is as straightforward as a Thai green curry recipe can be, and it makes an outstanding meal that can be adapted to fit everyone’s needs! Of course, it is already gluten free and dairy free, it can be made less spicy for those who do not like as much spice, and it can easily be made vegan by subbing the chicken for tofu or another vegan protein substitute and the fish sauce for a vegan fish sauce.
Question: Can I use light coconut milk?
- You absolutely can! It won’t be quite the same, but it will still be very tasty.
Question: How long will leftovers last?
- If I have leftovers, I like to use them up within two days if they are in the fridge, but they can be stored in the freezer for up to three months.
Question: Where can I get Thai chillies?
- Most supermarkets stock Thai chillies now so you don’t really even need to go to a specialty store. It may be harder to find galangal, this you will likely have to go to an Asian supermarket to get, but if you are in a pinch then feel free to use ginger, I do sometimes and it’s better than no galangal or ginger at all.
If you have any more questions feel free to email me them at firstname.lastname@example.org
Love Gluten Free
Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.
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