Although many people believe that Thai red curries are the spiciest, it’s actually the Thai green curry that is spicier.
This is because of the large amount of green bird’s eye chillies used in the paste. I make my paste without about 15 bird’s eye chillies but I have seen chefs use much more.
So how spicy you make Thai green curry is down to you.
I recommend making my green Thai curry paste for this recipe as it is packed with delicious fresh flavours.
If you want to cheat, purchase a good quality green curry paste. The brand I prefer is Mai Ploy but you might want to experiment with others.
I have found most commercial brands to be salty and spicy so add them to taste.
Thai green curry is one that should be cooked and consumed on the day. Sure, you could eat leftovers the next day but I find that for optimum freshness, it’s best cooked and served immediately.
If you want to work ahead, you could prepare all your veggies so that you don’t have to do it later.
You might also want to measure out the sauce ingredients though I rarely do this.
As I use my own homemade curry paste, they do vary in spiciness and flavour from batch to batch which means I want the sauce ingredients nearby so that I can adjust them to taste.
Make this curry your own…
I have used chicken for my Thai green curry but use whichever main ingredient you want. Prawns are good as is duck.
Tougher cuts of meat like beef and lamb are also nice but they will take longer to cook and become tender.
If you want to make this into a vegetarian curry, that’s easy too.
I like to use firm tofu or even just add more veggies.
So are you ready to get started?
Be sure to give this authentic recipe a try and that you make it with my homemade green curry paste.
Although shop bought curry pastes will work, there’s nothing like homemade!
If you like this Thai green curry recipe, you might want to try some of these too…
- 2 tbsp coconut oil or rapeseed (canola) oil
- 450g (1lb) chicken, cut into bite sized pieces
- 1 batch homemade green curry paste or shop bought paste to taste
- 250ml (1 cup) Thai chicken stock (see page xx)
- 400ml (1¾ cups) thick coconut milk
- About 225g (½lb) vegetables like baby corn, bamboo shoots, aubergine, broccoli, sliced lotus root
- 2 tbsp sugar, more or less to taste
- 3 tbsp fish sauce
- 1 handful of Thai sweet basil, roughly chopped
- 3 kaffir lime leaves, stems removed and finely julienned
- 2 red spur chillies, cut into thin rings to garnish
- Basil oil and some of the goop from the bottom to garnish (optional)
- Heat a large wok or frying pan over medium high heat and add the oil. When visibly hot, stir in the chicken pieces and brown for a couple of minutes in the oil.
- Add the green curry paste and fry for about 30 seconds, moving the paste around in the pan so that it fries evenly with the chicken.
- Add the stock and coconut milk and bring to a simmer. Cook for about 10 minutes or until the chicken is cooked through and the sauce thickens a little.
- Stir in your vegetables and cook them through to your liking. I prefer mine to be on the crispy side and not at all mushy.
- Stir in the sugar, fish sauce, basil and kaffir lime leaves. Taste the curry and adjust the flavours to your preference.
- Garnish with the sliced spur chillies and basil oil if using.