Original Thai green curry gets its green from the chilies. The traditional chili used is ‘birds eye’ and only the green ones. For red curry, you use the red ones. In this recipe, you get the green from fresh cilantro where as in original recipes, one uses coriander seeds instead. This is not a recipe looking for authenticity. However the resulting sauce is both sweet and savory, bursting with exotic fragrances, and as hot as you like.
The curry paste is not difficult to make! There are not that many ingredients. It is well worth the effort instead of buying some canned or bottled crap from the store.
If you are going for originality, you should really use galangal instead of ginger and Kafir lime leaves. Try to get them if you can. If not it will still be very tasty but less fragrant and scintillating to the taste buds.
There is a big difference between the taste of galangal and ginger: galangal has a sharp citrusy, almost piney flavor, while normal ginger is fresh, pungently spicy, and barely sweet. So there will be a difference in your curry depending on which you use.
Kafir Lime Leaves are not interchangeable. Either you add them or you don’t. Regular lime leaves are bitter and poor in taste. Don’t use them. If you are looking to punch up the citrusy flavor of your curry, then just add a splash of lime or lemon juice.
Thai Green Curry with Homemade Paste
A wonderfully fragrant sauce that can be used for chicken, beef, shrimp, pork, or vegetable curries.
How to make a Thai Green Curry Sauce
The Curry Paste
How to make Green Curry Sauce
Homemade Curry Paste
Peel and dice the Garlic, Ginger, and Scallions. Only chopped up a bit and then put in the food processor.
Remove the tough outer leaves of the lemon grass, then finely chop and add to the processor.
Prepare and add the chilis. You can decide to remove or leave the seeds, depending on the heat level you want. Add to food processor.
Add the cumin and coriander (stalks and all).
Add the fish sauce and juice of one lime.
Turn on the processor and chop all up into a fine paste.
Quickly brown the beef, chicken, or pork and set aside. If Vegetables or shrimp you can skip this instruction for now.
Add the curry paste to a wok or large pan and quickly heat at medium heat level.
Add the Coconut Milk. Let cook for a few minutes. It is important to have the curry paste and coconut milk come together. Essentially you want the water content to evaporate and intensify the flavor.
Add 250ml of the bouillon. Let cook for a few minutes and stir to get a consistency throughout the sauce.
Add the Kafir lime leaves if you got them.
Add the beef, chicken, pork you already sautéed or the fresh shrimp.
Add the vegetables - mushrooms, beans, bell peppers, thai eggplant or whatever you would like.
Add the juice from one more lime and bring to a boil. Once boiling bring the heat level down to low, cover and let simmer for 15 minutes
Add additional bouillon to make sure you have enough sauce. You can cook longer too to get to the right quantity and consistency.
Season carefully with Salt and Pepper. Add the Thai Basil and let sit for 5 minutes