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Green Curry Recipe

Name: Red Lantern Asian Fusion Olympias Green Curry Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 pieces fresh green chilies, stemmed and seeded; 3 pieces shallots, peeled and quartered; 4 pieces garlic cloves; 1 inch galangal (or ginger), peeled and chopped; 1 stalk lemongrass (white part only), finely sliced; 1 tsp kaffir lime zest (or regular lime zest); 1 cup fresh cilantro stems (not leaves); 1 cup fresh Thai basil leaves; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp shrimp paste (optional); 1 tsp salt; 2 tbs vegetable oil; 2 tbs vegetable oil or coconut oil; 6 tbs green curry paste (from above); 400 ml coconut milk (full fat); 500 g chicken thighs, boneless skinless, cut into 1-inch pieces; 2 tbs fish sauce; 1 tbs palm sugar or brown sugar; 100 ml vegetable or chicken stock; 200 g Thai eggplants or small regular eggplants, quartered; 1 piece red bell pepper, sliced into strips; 100 g green beans, trimmed; 1 cup fresh Thai basil leaves; 4 pieces kaffir lime leaves, torn; 1 tbs lime juice; 1 tbs fresh cilantro leaves (for serving); 3 cups steamed jasmine rice; 4 pieces lime wedges; 0.5 cup extra Thai basil leaves

Inspired by Red Lantern Asian Fusion Olympia

Time50m

Serves4

Make Green Curry Recipe in just 50m. 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 and seeded

3 pieces shallots, peeled and quartered

4 pieces Garlic cloves

1 inch galangal (or ginger), peeled and chopped

1 stalk lemongrass (white part only), finely sliced

1 tsp kaffir lime zest (or regular lime zest)

1 cup fresh cilantro stems (not leaves)

1 cup fresh Thai basil leaves

1 tsp Ground coriander

1 tsp Ground cumin

1 tsp shrimp paste (optional)

1 tsp Celtic sea salt

2 tbs Tuscany sunflower oil

Curry

2 tbs vegetable oil or coconut oil

6 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 1-inch pieces

2 tbs Fish sauce

1 tbs palm sugar or brown sugar

0.42 cup (100 ml) vegetable or chicken stock

7.05 oz (200 g) Thai eggplants or small regular eggplants, quartered

1 piece red bell pepper, sliced into strips

3 1/2 oz (100 g) green beans, trimmed

1 cup fresh Thai basil leaves

4 pieces kaffir lime leaves, torn

1 tbs ReaLime juice

1 tbs fresh cilantro leaves (for serving)

To Serve

3 cups steamed jasmine rice

4 pieces Lime wedges

1/2 cup extra Thai basil leaves

Method

Green Curry Paste

Prepare aromatics

Trim stems from chilies and remove seeds for milder heat. Roughly chop chilies, shallots, garlic, galangal (or ginger), and lemongrass so they will process evenly.

In a small skillet over medium heat, toast coriander and cumin for 30–45 seconds until fragrant. Set aside to cool.

Place cooled toasted spices, chopped chilies, shallots, garlic, galangal, lemongrass, kaffir lime zest, cilantro stems, Thai basil leaves, shrimp paste (if using), salt, and 2 tbs vegetable oil into a food processor or a mortar and pestle.

Process or pound until you achieve a smooth, vibrant green paste. Scrape down sides as needed and add a little water or more oil (1–2 tsp) if the mixture is too dry. Taste and adjust salt.

You should end up with about 6 tablespoons of paste; if you have extra you can refrigerate in an airtight container for up to 1 week or freeze for 2 months.

Curry

Heat 2 tbs oil in a large skillet or wok over medium heat. Add 6 tbs of the green curry paste and fry, stirring frequently, for 1–2 minutes until aromatic and the oil separates slightly from the paste.

Pour in half of the coconut milk (200 ml). Stir to combine and bring gently to a simmer. Allow the mixture to cook for 2–3 minutes so the coconut milk reduces slightly and the paste infuses the coconut cream.

Add the chicken pieces and cook for 3–4 minutes, stirring to coat so the exterior begins to cook but is not fully done.

Pour in the remaining coconut milk and the stock (100 ml). Stir, bring to a gentle simmer, then add fish sauce and palm sugar. Taste and adjust seasoning—it should be a balance of salty, sweet, and spicy.

Add the eggplants, green beans, and red bell pepper. Simmer gently for 6–8 minutes until vegetables are tender and chicken is cooked through (internal temperature 75°C / 165°F). If vegetables need more time, simmer a few minutes longer.

Stir in torn kaffir lime leaves, lime juice, and fresh Thai basil leaves. Remove from heat and let rest for 1–2 minutes so flavors meld.

Adjust final seasoning with additional fish sauce, lime juice, or sugar to taste. Sprinkle with fresh cilantro leaves before serving.

To Serve

Spoon steamed jasmine rice into bowls. Ladle green curry over rice, garnish with extra Thai basil leaves and lime wedges on the side.

Serve immediately while hot. Leftover curry will keep in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove, adding a splash of water or coconut milk if it has thickened.