Green Curry Recipe

Toast whole spices

In a dry skillet over medium heat, toast the coriander and cumin seeds for 1–2 minutes until fragrant. Remove and let cool.

Prepare aromatics

Trim the green chilies (remove stems) and roughly chop. Peel and quarter the shallots and garlic. Slice the white part of the lemongrass thinly and slice galangal/ginger.

Blend paste

Place toasted coriander and cumin, chopped chilies, shallots, garlic, lemongrass, galangal, lime zest, cilantro stems, Thai basil, white pepper, shrimp paste (if using), salt, and 2 tsp oil into a food processor or mortar and pestle. Pulse/process until a smooth paste forms, scraping down sides as needed. If using a mortar, pound until smooth. Add up to 1–2 tsp water or oil if needed to reach a spreadable consistency.

Taste and adjust: the paste should be bright, a little salty, and very aromatic. Use immediately or store in an airtight container in the fridge for up to 3 days or freeze for longer storage.

Heat oil and bloom paste

Heat 1 tbsp oil in a large skillet or wok over medium heat. Add 4 tbsp green curry paste and cook, stirring, for 1–2 minutes until fragrant and slightly darker. This blooms the aromatics.

Add coconut milk

Pour in 200 ml of the coconut milk first and stir to combine with the paste, loosening it from the pan. Simmer for 2–3 minutes until the mixture becomes glossy.

Add protein and vegetables

Add the chicken pieces (or tofu/vegetables) and cook for 3–4 minutes, stirring to coat. Add the eggplant, bamboo shoots, and sliced red bell pepper. Pour the remaining 200 ml coconut milk, stir, and bring to a gentle simmer.

Simmer until cooked

Reduce heat to medium-low and simmer for 8–10 minutes, or until the chicken is cooked through (internal temp 74°C / 165°F) and the vegetables are tender but not falling apart. Stir occasionally.

Season

Stir in 2 tbsp fish sauce, 1 tsp palm sugar, and 0.5 tsp salt. Taste and adjust seasoning — add more fish sauce for saltiness, more sugar for balance, or a squeeze of lime for brightness.

Finish with herbs

Remove from heat and stir in 2 tbsp lime juice, torn kaffir lime leaves (if using), and most of the Thai basil and cilantro, reserving some for garnish. Let sit for 1–2 minutes so flavors meld.

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