Green Curry Recipe

Prep

Trim and roughly chop shallots, garlic, lemongrass (use only the tender white parts), galangal (or ginger), cilantro stems and basil stems. Remove seeds from chilies if you want milder paste.

In a small skillet over medium heat, toast ground coriander and ground cumin for 20–30 seconds until aromatic. Remove and let cool.

Place toasted spices, chopped chilies, shallots, garlic, lemongrass, galangal, kaffir lime zest, cilantro stems, basil leaves, shrimp paste, salt and 2 tablespoons oil into a food processor or high-speed blender.

Blend to a smooth paste, scraping down sides as needed. Add a teaspoon or two of water or additional oil if the mixture is too thick. Taste and adjust salt or chilies to preference. Reserve 4 tablespoons for the curry; refrigerate any extra paste (keeps 3–4 days) or freeze in portions.

Heat 1 tablespoon coconut or vegetable oil in a large skillet or wok over medium heat.

Add 4 tablespoons green curry paste to the hot oil and fry, stirring, for 1–2 minutes until fragrant and the oil separates slightly from the paste. This blooms the flavors.

Stir in about 100 ml of coconut milk to loosen the paste, cooking until the mixture is smooth and aromatic, about 1 minute.

Add the chicken pieces and toss to coat with the paste. Cook for 2–3 minutes to seal the chicken.

Pour in remaining coconut milk and 200 ml water or stock. Bring to a gentle simmer.

Add eggplant, bamboo shoots and red bell pepper. Simmer uncovered for 8–10 minutes until chicken is cooked through (internal temp 75°C / 165°F) and vegetables are tender. If using tofu or quicker-cooking vegetables, adjust time accordingly (4–6 minutes).

Stir in fish sauce, palm sugar, and salt. Taste and adjust seasoning — add more fish sauce for saltiness, sugar to balance, or a squeeze of lime juice for brightness.

Remove from heat and stir in Thai basil leaves, cilantro leaves (if using) and 1 tablespoon lime juice. Let sit 1–2 minutes so herbs wilt and flavors meld.

Spoon cooked jasmine rice into bowls. Ladle hot green curry over rice.

Garnish with extra Thai basil, lime wedges and chopped red chilies. Serve immediately.