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Green Cury Recipe

Name: Bonding Thais Green Cury Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 pieces fresh green chilies (Thai or serrano), seeded for milder heat; 2 pieces shallots, peeled and roughly chopped; 3 pieces garlic cloves; 1 cup fresh cilantro (including stems); 0.5 cup fresh Thai basil leaves (or regular basil); 1 stalk lemongrass stalk, white part only, thinly sliced; 1 tbsp fresh galangal or ginger, peeled and sliced; 1 tsp lime zest; 1 tsp ground coriander; 0.5 tsp ground cumin; 0.5 tsp shrimp paste or 1 tsp fish sauce (optional); 0.75 tsp kosher salt; 1 tbsp neutral oil (vegetable or grapeseed) or water for blending; 1 tbsp coconut oil or neutral oil; 3 tbsp prepared green curry paste (from above); 1 pound boneless chicken thighs, cut into 1" pieces (or firm tofu for vegetarian); 14 oz coconut milk (full-fat); 0.5 cup chicken or vegetable broth; 1.5 tbsp fish sauce; 1 tbsp palm sugar or brown sugar; 8 pieces Thai eggplants or regular small eggplant, quartered; 1 cup sugar snap peas or green beans, trimmed; 0.5 cup red bell pepper, thinly sliced; 0.5 cup fresh basil leaves (Thai or sweet basil), torn; 0.25 cup fresh cilantro leaves, for garnish; 1 tbsp fresh lime juice; 4 cups cooked jasmine rice, for serving

Inspired by Bonding Thai

Time45m

Serves4

Make Green Cury Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Curry Paste

4 pieces fresh green chilies (Thai or serrano), seeded for milder heat

2 pieces shallots, peeled and roughly chopped

3 pieces Garlic cloves

1 cup fresh cilantro (including stems)

1/2 cup fresh Thai basil leaves (or regular basil)

1 stalk lemongrass stalk, white part only, thinly sliced

1 tbsp fresh galangal or ginger, peeled and sliced

1 tsp lime zest

1 tsp Ground coriander

1/2 tsp Ground cumin

1/2 tsp shrimp paste or 1 tsp fish sauce (optional)

3/4 tsp kosher salt

1 tbsp neutral oil (vegetable or grapeseed) or water for blending

Curry

1 tbsp coconut oil or neutral oil

3 tbsp prepared green curry paste (from above)

1 pound boneless chicken thighs, cut into 1" pieces (or firm tofu for vegetarian)

14 oz coconut milk (full-fat)

1/2 cup Chicken or vegetable broth

1 1/2 tbsp Fish sauce

1 tbsp palm sugar or brown sugar

8 pieces Thai eggplants or regular small eggplant, quartered

1 cup sugar snap peas or green beans, trimmed

1/2 cup red bell pepper, thinly sliced

1/2 cup fresh basil leaves (Thai or sweet basil), torn

1/4 cup fresh cilantro leaves, for garnish

1 tbsp Fresh lime juice

4 cups cooked jasmine rice, for serving

Method

Curry Paste

Prepare ingredients

Remove stems from green chilies. If you prefer milder heat, slice open and remove seeds. Roughly chop chilies, shallots, and garlic so they blend easily.

Trim the lemongrass to the tender white portion, slice thinly, and roughly chop. Peel and slice galangal or ginger. Zest the lime.

Place chilies, shallots, garlic, cilantro (including stems), basil leaves, lemongrass, galangal/ginger, lime zest, ground coriander, ground cumin, shrimp paste (or fish sauce), kosher salt, and 1 tablespoon neutral oil (or 1–2 tablespoons water) into a food processor or blender.

Pulse until a smooth, bright green paste forms. Scrape down the sides as needed. The paste should be thick but spreadable; add a teaspoon of water or oil at a time if the machine struggles. Taste and adjust salt or heat.

Transfer the paste to a small bowl. This yields about 3–4 tablespoons of paste for the curry. Cover and refrigerate if not using immediately; it keeps 3–4 days in the fridge or up to 1 month in the freezer.

Curry

Heat 1 tablespoon oil in a large skillet or wok over medium heat until shimmering.

Add 3 tablespoons of the prepared green curry paste to the pan. Fry the paste, stirring constantly, for 1–2 minutes until fragrant and oils begin to release. This blooming step deepens the flavor.

Add the chicken pieces (or tofu) to the pan. Stir to coat with the paste and cook for 3–4 minutes, until the exterior is mostly cooked but not fully done.

Pour in the coconut milk and 1/2 cup chicken or vegetable broth, scraping any browned bits from the bottom. Stir to combine and bring to a gentle simmer.

Add fish sauce and palm sugar, stir until sugar dissolves. Taste the broth and adjust seasoning: add more fish sauce for saltiness or a pinch more sugar to balance heat.

Add the quartered eggplants and simmer for 6–8 minutes, until they begin to soften. Then add sugar snap peas (or green beans) and red bell pepper slices. Continue simmering 3–4 minutes until vegetables are tender-crisp and chicken is cooked through (internal temp 165°F / 74°C for chicken).

Stir in torn basil leaves and lime juice. Remove from heat.

Taste and adjust: more lime for brightness, more fish sauce for salt, or a pinch of sugar for balance.

Ladle the green curry over bowls of cooked jasmine rice. Garnish with fresh cilantro leaves and additional basil if desired. Serve immediately.