Thai Green Curry from scratch

Day 3 of 4-in-4Cook something I’ve never made before

Thai Green Curry

I love Thai food, and especially Thai curry.  I’ve made Thai green curry plenty of times before, but I have always used store-bought curry paste, so for today’s project, I decided to make my own green curry paste from scratch.  There are some (slightly) obscure ingredients involved, so besides Whole Foods, I also had to hit up the Thai Grocery in Chinatown to get supplies like shrimp paste, Thai basil, lime leaves, and palm sugar.

Thai Green Curry

I don’t have exact measurements for you to follow along at home, but there are plenty of exact recipes for Thai green curry paste on the Internets, so just do the Google.  I made my curry paste based on ingredient lists I found online and just improvised my own version.

Thai Green Curry

First, roast some cumin, coriander, and black pepper in a dry frying pan until fragrant, then grind in a large mortar and pestle.

Thai Green Curry

Next, cut up the curry paste ingredients (below) and then bash them all up in a mortar and pestle.

  • Green chilies
  • Garlic
  • Shallots
  • Lemongrass
  • Galangal and/or ginger
  • Lime zest, juice, and leaves
  • Cilantro
  • Shrimp paste

The paste will be a lot chunkier and more fibrous than the stuff you buy in the store, so put a few tablespoons of the paste in a blender with a can of coconut milk and blended it, then strained the mixture through a strainer before cooking.  Heat the curry and coconut milk in a pot until bubbly and fragrant, then add vegetables and proteins and simmer until done.  You might also want to add half a can to a can worth of water to dilute the curry to your liking at this point..  Season to taste with fish sauce, palm sugar, and/or sliced fresh green chilies.  Add a handful of Thai basil leaves and cilantro and a squeeze of lime juice in the last couple minutes of cooking.  Serve with jasmine rice.

I made two variations of green curry.  The shrimp and scallops cooked up very quickly, but the cod-potato-eggplant version took a bit longer for the vegetables to get tender, then I added the cod towards the end of cooking.

Green Curry with Shrimp and Scallops
Thai Green Curry

Green Curry with Cod, Tofu, Eggplant and Potatoes
Thai Green Curry

Published by

leesean

Foossa Facts

  • I finally went home to NY and demanded that I get to taste the wonder of L.S.’s cooking again. This was amazing.

  • Thank you very much. This forum very useful information.
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    Thai Food – Thai Cuisine
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    As the website grows, we’ll be adding recipes so you can try your hand at creating exotic Thai dishes as well as bringing you on a face-to-face journey to stalls, stands and restaurants around Bangkok and the country so you can see, first hand, how the Thais enjoy their unique and complex cuisine.  We’ll include some of the most popular places to find particular Thai dishes and, hopefully, get a couple of secret recipes along the way.
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  • Nice green curry recipe. I really like to make it from scratch.

    Thanks
    Jane W