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Green Curry Recipe

Name: Malakor Thai Cafes Green Curry Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 cup fresh cilantro (stems included); 1 cup Thai basil leaves; 4 each green chilies (de-seeded for milder, keep seeds for hotter); 3 each shallots (peeled, roughly chopped); 4 each garlic cloves; 1 tbs galangal (or fresh ginger if unavailable), peeled and sliced; 2 stalks lemongrass (white part only), finely chopped; 1 tsp lime zest; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp shrimp paste (optional); 1 tsp kosher salt; 2 tbs neutral oil (vegetable or canola); 1 tbs coconut oil or neutral oil; 3 tbs prepared green curry paste; 1 lb boneless chicken thighs, cut into 1" pieces (or tofu/vegetables); 2 cups coconut milk (full fat preferred); 1 cup chicken or vegetable stock; 2 tbs fish sauce; 1 tsp palm sugar or brown sugar; 6 each Thai eggplants or small round eggplant, quartered (optional); 1 each red bell pepper, thinly sliced; 1 cup bamboo shoots, drained (optional); 8 each baby corn (optional); 1 cup fresh Thai basil leaves; 1 cup fresh cilantro leaves; 2 tbs fresh lime juice; 1 tsp kosher salt; 4 cups steamed jasmine rice, for serving

Inspired by Malakor Thai Cafe

Time45m

Serves4

Make Green Curry 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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Green curry paste

1 cup fresh cilantro (stems included)

1 cup Thai basil leaves

4 each green chilies (de-seeded for milder, keep seeds for hotter)

3 each shallots (peeled, roughly chopped)

4 each Garlic cloves

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

2 stalks lemongrass (white part only), finely chopped

1 tsp lime zest

1 tsp Ground coriander

1 tsp Ground cumin

1 tsp shrimp paste (optional)

1 tsp kosher salt

2 tbs neutral oil (vegetable or canola)

Curry

1 tbs coconut oil or neutral oil

3 tbs prepared green curry paste

1 lb boneless chicken thighs, cut into 1" pieces (or tofu/vegetables)

2 cups coconut milk (full fat preferred)

1 cup chicken or vegetable stock

2 tbs Fish sauce

1 tsp palm sugar or brown sugar

6 each Thai eggplants or small round eggplant, quartered (optional)

1 each red bell pepper, thinly sliced

1 cup bamboo shoots, drained (optional)

8 each baby corn (optional)

1 cup fresh Thai basil leaves

1 cup Fresh cilantro leaves

2 tbs Fresh lime juice

1 tsp kosher salt

4 cups steamed jasmine rice, for serving

Method

Green curry paste

Prepare aromatics

Trim cilantro stems and roughly chop stems and leaves. Rinse and pat dry basil leaves. Peel and roughly chop shallots and garlic. Trim and thinly slice green chilies (remove seeds if you want milder paste). Slice galangal (or ginger) and finely chop the white part of lemongrass.

Toast and bloom spices

In a small dry skillet over medium heat, toast ground coriander and ground cumin for 20–30 seconds until aromatic. Allow to cool briefly.

Make paste

In a food processor or high-speed blender combine toasted spices, cilantro (stems + leaves), Thai basil, green chilies, shallots, garlic, galangal (or ginger), chopped lemongrass, lime zest, shrimp paste (if using), and kosher salt. Pulse to form a coarse paste. With the motor running, drizzle in 2 tbs neutral oil until the mixture becomes a smooth, spreadable paste (you may need to stop and scrape the bowl once or twice). Taste and adjust salt or chilies. This yields more paste than needed; refrigerate extra in an airtight container for up to 1 week or freeze in portions.

Curry

Brown protein

Heat 1 tbs coconut or neutral oil in a wide skillet or wok over medium-high heat. Add the chicken pieces (or tofu/vegetables) in a single layer and sear for 2–3 minutes without moving to get a light brown edge, then stir and cook another 1–2 minutes until partially cooked but not fully tender. Remove and set aside.

Toast the paste

Reduce heat to medium. Add remaining 1 tbs oil to the skillet. Add 3 tbs prepared green curry paste and cook, stirring constantly for 1–2 minutes until fragrant and the oil separates slightly from the paste. This step deepens flavor and removes raw edge from the paste.

Add coconut milk & stock

Slowly pour in 1 cup of coconut milk, stirring to combine with the paste. Then add the remaining 1 cup of coconut milk and the chicken or vegetable stock. Stir to combine and bring the mixture to a gentle simmer (do not boil vigorously to prevent curdling).

Simmer with protein and vegetables

Return the seared chicken (or tofu/vegetables) to the pan. Add eggplant, bamboo shoots, baby corn and sliced red bell pepper. Simmer gently for 8–10 minutes, stirring occasionally, until chicken is cooked through (internal temperature 165°F / 74°C) and vegetables are tender but still hold shape. If using tofu or quick-cooking vegetables, simmer 4–6 minutes until heated through.

Season and finish

Stir in fish sauce, palm sugar (or brown sugar), and lime juice. Taste and adjust: add more fish sauce for saltiness, lime juice for acidity, or a pinch of sugar if needed. If the curry is too thick, add up to 1/4 cup extra stock or water to reach desired consistency.

Add herbs and rest

Turn off the heat and stir in Thai basil and cilantro leaves. Let the curry rest 2 minutes to allow the herbs to wilt and flavors to meld.

Serve

Ladle the green curry over steamed jasmine rice and garnish with extra basil leaves, cilantro, and optional thin slices of fresh chili or a lime wedge.