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Green Curry Recipe

Name: Bonding Thais Green Curry Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 pcs fresh green chilies (de-seeded for milder heat); 3 pcs shallots (peeled, roughly chopped); 4 pcs garlic cloves (peeled); 2 tbs candlenuts (or macadamia/almond pale substitute); 1 tbs galangal (peeled, sliced) or ginger if unavailable; 1 stalk lemongrass (white bottom part, thinly sliced); 1 tsp kaffir lime zest (or regular lime zest); 2 tbsp coriander root or fresh cilantro stems; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp white pepper; 1 tsp shrimp paste (belacan) or miso for vegetarian option; 1 tbs vegetable oil (for blending/paste); 1 tsp salt; 1 tbs coconut oil or neutral oil; 3 tbs green curry paste (from above); 400 ml coconut milk (full-fat); 500 g chicken thighs (boneless, skinless, cut into 2 cm pieces) or tofu for vegetarian; 1 cup eggplant (Thai/Chinese or regular, cut into bite-sized wedges); 1 cup bamboo shoots (sliced, canned, drained); 1 pcs red bell pepper (sliced); 2 tbs fish sauce (or soy sauce for vegetarian); 1 tsp palm sugar (or brown sugar); 1 tbsp lime juice; 1 cup thai basil leaves (or sweet basil); 2 tbsp cilantro leaves (optional, for garnish); 4 pcs fresh kaffir lime leaves (thinly sliced) or bay leaf if unavailable; 100 ml water or chicken stock; 4 cups steamed jasmine rice; 4 pcs lime wedges

Inspired by Bonding Thai

Time1h

Serves4

Make Green Curry Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Green Curry Paste (homemade)

6 pcs fresh green chilies (de-seeded for milder heat)

3 pcs shallots (peeled, roughly chopped)

4 pcs garlic cloves (peeled)

2 tbs candlenuts (or macadamia/almond pale substitute)

1 tbs galangal (peeled, sliced) or ginger if unavailable

1 stalk lemongrass (white bottom part, thinly sliced)

1 tsp kaffir lime zest (or regular lime zest)

2 tbsp coriander root or fresh cilantro stems

1 tsp Ground coriander

1 tsp Ground cumin

1 tsp White pepper

1 tsp shrimp paste (belacan) or miso for vegetarian option

1 tbs vegetable oil (for blending/paste)

1 tsp Celtic sea salt

Green Curry

1 tbs coconut oil or neutral oil

3 tbs green curry paste (from above)

1 2/3 cup (400 ml) coconut milk (full-fat)

1 1/8 lb (500 g) chicken thighs (boneless, skinless, cut into 2 cm pieces) or tofu for vegetarian

1 cup eggplant (Thai/Chinese or regular, cut into bite-sized wedges)

1 cup bamboo shoots (sliced, canned, drained)

1 pcs red bell pepper (sliced)

2 tbs fish sauce (or soy sauce for vegetarian)

1 tsp palm sugar (or brown sugar)

1 tbsp ReaLime juice

1 cup thai basil leaves (or sweet basil)

2 tbsp cilantro leaves (optional, for garnish)

4 pcs fresh kaffir lime leaves (thinly sliced) or bay leaf if unavailable

0.42 cup (100 ml) water or chicken stock

To Serve

4 cups steamed jasmine rice

4 pcs Lime wedges

1 tsp chopped Thai chilis (optional, for extra heat)

Method

Green Curry Paste (homemade)

Prep aromatics

Trim and roughly chop the green chilies, shallots, garlic, galangal (or ginger), and lemongrass. If using candlenuts, roughly chop them as well. Remove seeds from chilies if you prefer milder paste.

Toast dry spices and seeds: in a small dry skillet over medium heat, toast the ground coriander, ground cumin and white pepper for 30–45 seconds until fragrant. Remove from heat and allow to cool slightly.

Combine and blend: place the chopped chilies, shallots, garlic, galangal, lemongrass, candlenuts, coriander root (or cilantro stems), kaffir lime zest, toasted spices, shrimp paste (or miso), salt and 1 tablespoon of oil into a food processor or high-speed blender. Purée until a smooth, slightly coarse paste forms. Stop and scrape down sides as needed. If the machine struggles, add 1–2 teaspoons more oil or a splash of water to help it blend.

Taste and adjust: taste a small amount (carefully — it’s spicy). Adjust salt or lime/kaffir zest if needed. The paste can be refrigerated in an airtight container for up to 5 days or frozen in portions for 1–2 months.

Green Curry

Prepare proteins and vegetables

Cut chicken into bite-size pieces (or press and cube tofu). Slice eggplant into wedges, thinly slice red bell pepper, drain bamboo shoots. Tear basil leaves and set aside. Slice kaffir lime leaves into thin ribbons.

Heat oil: in a large saucepan or wok over medium heat, add 1 tablespoon oil and warm until shimmering.

Fry the curry paste: add 3 tablespoons green curry paste to the pan. Fry, stirring continuously, for 1–2 minutes until the paste becomes aromatic and slightly darker. This blooms the flavors and removes raw edge from the paste.

Add coconut milk: pour in 200 ml of the coconut milk, stir to combine and bring to a gentle simmer. Cook for 2–3 minutes until the oil starts to separate slightly from the coconut milk and the paste integrates.

Add protein: add the chicken pieces (or tofu) and cook for 3–4 minutes, stirring to coat with the coconut/curry mixture.

Add vegetables and stock: add eggplant, bamboo shoots, red bell pepper, kaffir lime leaves and the remaining 200 ml coconut milk plus 100 ml water or stock. Stir, bring back to a simmer, then reduce heat to medium-low and simmer gently for 8–10 minutes, or until chicken is cooked through (internal temp 75°C / 165°F) and eggplant is tender. For tofu, simmer until heated through and flavors meld, about 5–7 minutes.

Season: stir in the fish sauce (or soy sauce), palm sugar, and lime juice. Taste and adjust seasoning — add more fish sauce for saltiness, sugar for sweetness, or lime for brightness.

Finish with herbs: remove from heat and stir in Thai basil leaves and cilantro. Let sit covered for 1–2 minutes to wilt the herbs and let flavors marry.

Final check: skim any excess oil if desired, and adjust consistency with a splash of water or stock if too thick. The finished curry should be saucy enough to spoon over rice.

To Serve

Portion jasmine rice into 4 bowls or plates.

Ladle green curry over the rice, garnish with extra basil, cilantro, sliced fresh chilis if using, and a lime wedge on the side.

Serve immediately while hot.