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Green Curry Recipe

Name: Nawa Thai Manhattan Beachs Green Curry Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 pieces fresh green chilies (stemmed, seeded for milder); 3 pieces shallots (peeled, roughly chopped); 4 pieces garlic cloves; 2 stalks lemongrass (white part only, thinly sliced); 1 inch galangal (or fresh ginger if unavailable, sliced); 1 tsp kaffir lime zest (or regular lime zest); 1 cup cilantro stems (roughly chopped); 0.5 cup fresh cilantro leaves; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 1 tsp shrimp paste (optional, for authentic flavor); 0.5 tsp salt; 1 tbsp vegetable oil (or neutral oil); 1 tbsp coconut oil or vegetable oil; 3 tbsp green curry paste (from above); 1 lb chicken thighs (boneless, skinless, cut into 1-inch pieces); 1 cup eggplant (Thai or small globe, cut into 1-inch cubes); 1 cup zucchini (halved and sliced into 1/2-inch pieces); 0.5 pieces red bell pepper (sliced into thin strips); 0.5 cup bamboo shoots (drained, sliced); 0.5 cup thai basil leaves; 2 tbsp fish sauce; 1 tsp palm sugar (or brown sugar); 3 pieces kaffir lime leaves (torn, optional); 14 oz coconut milk (full-fat); 0.5 cup water or chicken stock; 1 tbsp lime juice (fresh); 0.25 tsp salt; 2 cups steamed jasmine rice; 2 pieces lime wedges

Inspired by Nawa Thai Manhattan Beach

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

6 pieces fresh green chilies (stemmed, seeded for milder)

3 pieces shallots (peeled, roughly chopped)

4 pieces Garlic cloves

2 stalks lemongrass (white part only, thinly sliced)

1 inch galangal (or fresh ginger if unavailable, sliced)

1 tsp kaffir lime zest (or regular lime zest)

1 cup cilantro stems (roughly chopped)

1/2 cup Fresh cilantro leaves

1/2 tsp Ground cumin

1/2 tsp Ground coriander

1 tsp shrimp paste (optional, for authentic flavor)

1/2 tsp Celtic sea salt

1 tbsp vegetable oil (or neutral oil)

Curry

1 tbsp coconut oil or vegetable oil

3 tbsp green curry paste (from above)

1 lb chicken thighs (boneless, skinless, cut into 1-inch pieces)

1 cup eggplant (Thai or small globe, cut into 1-inch cubes)

1 cup zucchini (halved and sliced into 1/2-inch pieces)

1/2 pieces red bell pepper (sliced into thin strips)

1/2 cup bamboo shoots (drained, sliced)

1/2 cup thai basil leaves

2 tbsp Fish sauce

1 tsp palm sugar (or brown sugar)

3 pieces kaffir lime leaves (torn, optional)

14 oz coconut milk (full-fat)

1/2 cup water or chicken stock

1 tbsp lime juice (fresh)

1/4 tsp Celtic sea salt

To Serve

2 cups steamed jasmine rice

2 pieces Lime wedges

1/4 cup extra thai basil

1 pieces sliced red chili (optional)

Method

Green Curry Paste

Prepare aromatics

Trim and roughly chop fresh green chilies, shallots, garlic, lemongrass (white parts), galangal (or ginger), and cilantro stems. Zest the kaffir or lime and set aside leaves if using.

Toast spices (optional)

In a small dry skillet over medium heat, toast ground cumin and ground coriander for about 30 seconds until fragrant. Remove from heat and let cool briefly.

Blend paste

Combine the chopped chilies, shallots, garlic, lemongrass, galangal, cilantro stems, cilantro leaves, toasted spices, kaffir lime zest, shrimp paste (if using), 1/2 tsp salt, and 1 tbsp oil in a food processor or mortar and pestle. Pulse/process until a smooth, coarse paste forms, scraping down the sides as needed. The oil helps emulsify—add a teaspoon of water if the mixture is too dry.

Taste and adjust: if too spicy, add a little more cilantro or a pinch of sugar; if too salty, add a squeeze of lime. The paste can be used immediately or stored airtight in the refrigerator for up to 3 days or frozen for up to 1 month.

Curry

Heat coconut milk

In a large skillet or saucepan, heat 1 tablespoon coconut or vegetable oil over medium heat. Pour in the coconut milk and bring to a gentle simmer, stirring occasionally so it doesn't stick.

Cook curry paste

Add 3 tablespoons of the green curry paste to the simmering coconut milk. Reduce heat to medium-low and cook, stirring constantly, for 2–3 minutes until the paste becomes aromatic and the mixture is slightly thickened and glossy.

Add chicken

Add the chicken pieces to the pot, stirring to coat them in the curry mixture. Cook for 3–4 minutes until the outer surface of the chicken turns opaque.

Add vegetables and liquids

Stir in the eggplant, zucchini, red bell pepper, and bamboo shoots. Pour in the 1/2 cup water or chicken stock and the rest of the coconut milk (if using a full can, add the remaining); stir to combine. Add torn kaffir lime leaves if using.

Simmer until cooked

Bring the curry to a gentle simmer and cook uncovered for 8–10 minutes, stirring occasionally, until the chicken is cooked through (internal temp 165°F / 74°C) and the vegetables are tender but not mushy. If the curry reduces too much, add a tablespoon or two of water to reach desired consistency.

Season

Stir in fish sauce, palm sugar, lime juice, and 1/4 tsp salt. Taste and adjust: add more fish sauce for saltiness, more sugar for sweetness, or more lime juice for brightness.

Finish with basil

Remove from heat and fold in Thai basil leaves. Let sit for 1 minute to wilt the basil and allow flavors to meld.

To Serve

Divide steamed jasmine rice between bowls. Ladle green curry over the rice, making sure to include chicken and vegetables. Garnish with extra Thai basil, sliced red chili if using, and lime wedges on the side.

Serve immediately while hot. Leftover curry keeps in an airtight container in the refrigerator for 2–3 days; reheat gently on the stove and add a splash of water or coconut milk if it has thickened.