Green Curry
Ingredients
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
- 10 chilies Thai green bird's eye chilies – stems removed
- 2 chilies long green chilies – chopped
- 2 stalks lemongrass – tender inner parts thinly sliced
- 1 ounces galangal – thinly sliced
- 1 each makrut lime – zest only, finely grated
- 3 roots cilantro roots – scrubbed and chopped
- 6 cloves garlic – chopped
- 3 each shallots – chopped
- 1 teaspoon coriander seeds – toasted and ground
- 1/2 teaspoon cumin seeds – toasted and ground
- 1/2 teaspoon white peppercorns – ground
- 1 teaspoon shrimp paste
- 1/2 teaspoon kosher salt
- 28 ounces coconut milk – well-shaken
- 1 tablespoon neutral oil – optional, if coconut milk does not split
- 1 pounds chicken thighs, boneless skinless – thinly sliced
- 1 cups water
- 12 ounces Thai eggplant – quartered
- 8 ounces bamboo shoots – drained and rinsed
- 6 leaves makrut lime leaves – torn
- 2 1/2 tablespoons fish sauce
- 1 tablespoon palm sugar – finely chopped or grated
- 1 cups Thai basil leaves – loosely packed
- 1 chili red spur chili – thinly sliced
- jasmine rice – steamed (for serving)
Instructions
1. Make the curry paste: In a mortar, pound the coriander seeds, cumin seeds, and white peppercorns to a fine powder. Add lemongrass, galangal, makrut lime zest, cilantro roots, the green chilies, garlic, shallots, salt, and shrimp paste; pound into a smooth, cohesive paste, 10–15 minutes. (Blender option: blend with 2–3 tablespoons scooped coconut cream from the can until very smooth.)
2. Separate the coconut milk: Open the cans and scoop about 1 cup of thick coconut cream from the top into a wok or deep skillet; reserve the rest.
3. Crack the coconut cream over medium heat, stirring, until it splits and glossy oil pools at the edges, 3–5 minutes. If it refuses to split, add the neutral oil.
4. Fry the paste: Add all the curry paste to the cracked cream and stir-fry until intensely fragrant and the paste darkens slightly, 3–5 minutes.
5. Add the chicken and toss to coat in the paste; stir-fry until the outside turns opaque, 2–3 minutes.
6. Pour in the remaining coconut milk and the water. Bring to a gentle boil, then reduce to a lively simmer and cook until the chicken is mostly tender and aromatic fat rises, 5–7 minutes.
7. Add the Thai eggplant, bamboo shoots, and makrut lime leaves. Simmer until the eggplant is just tender but still green at the edges, 6–8 minutes.
8. Season with fish sauce and palm sugar; simmer 1–2 minutes to dissolve the sugar. Taste and balance so it is savory-salty with a subtle sweetness; add a splash more fish sauce or a pinch more sugar if needed.
9. Turn off the heat and fold in the Thai basil leaves and red spur chili. Let the curry rest 2 minutes so the basil perfumes the broth.
10. Ladle into bowls and serve hot with steamed jasmine rice.
Green Curry, or kaeng khiao wan, is a Thai staple prized for its vivid color and a broth that’s equal parts aromatic, spicy, and creamy. The sauce layers fresh green chilies with lemongrass, galangal, and citrusy makrut notes, all mellowed by rich coconut milk. Tender chicken, tender-crisp eggplant, and the snap of bamboo shoots give contrasting textures, while Thai basil finishes the pot with a peppery, anise-like lift.
Historically, Thai green curry emerged from central Thai cooking, sharing technique with other coconut curries but distinguished by the use of fresh green chilies and herbs for both color and flavor. It’s typically thinner than stews and eaten like a soup over jasmine rice, a balance of salty, sweet, and herbal aromas emblematic of Thai cuisine. Over time it has traveled well beyond Thailand, inspiring numerous adaptations, yet the core method—frying curry paste in coconut cream and seasoning with fish sauce and palm sugar—remains its signature.