Thai Green Curry
This is a dish of high heat and precise timing. You are looking for the moment the coconut cream splits and turns glossy, signaling that the aromatics in your paste have fully bloomed.
Control the oil separation.
The quality of your coconut milk dictates the texture. Use a brand with a high coconut fat content to ensure the curry base develops a rich, shiny film.
- Wok or heavy-bottomed saucepan
- Wooden spatula
- Chef's knife
What goes in.
- 4 tbspgreen curry paste
- 14 ozfull-fat coconut milk (divided)
- 1 lbchicken thigh, sliced into bite-sized pieces
- 1 cupbamboo shoots, sliced
- 2 tbspfish sauce
- 1 tbsppalm sugar, finely chopped
- 1/2 cupThai basil leaves
- 2kaffir lime leaves, torn
- 1red spur chili, sliced diagonally for garnish
Frying the paste
Add the thick top layer of coconut milk to the pan and fry the curry paste in it until the green oil pools around the edges. This step is non-negotiable for building the foundation of the sauce.
The method.
Fry the paste
Scoop the thick cream from the top of the can into your wok over medium heat. Add the curry paste and stir constantly for 3 to 4 minutes until the paste is fragrant and small beads of green oil appear on the surface.
Sear the meat
Add the chicken to the wok. Stir until the pieces are coated in the paste and opaque on the outside.
Simmer
Pour in the remaining coconut milk and the torn lime leaves. Bring to a gentle bubble, then lower the heat. Stir in the bamboo shoots.
Season
Add the fish sauce and palm sugar. Simmer for 5-7 minutes until the chicken is cooked through and the sauce has thickened slightly.
Finish
Turn off the heat. Stir in the Thai basil leaves until they just wilt. Serve immediately with steamed jasmine rice.
Other turns to take.
Vegetarian
Replace chicken with firm tofu cubes and use soy sauce or salt in place of fish sauce.
Seafood
Use firm white fish or prawns, adding them in the final two minutes of simmering to prevent overcooking.
When it doesn't go to plan.
Do not shake the coconut milk can before opening; this helps the thick cream separate from the water.
If the sauce is too thick, add a splash of water or chicken stock to adjust the consistency.
Taste the curry before adding all the fish sauce; salt levels in pre-made pastes vary significantly.
The ones that keep coming up.
Can I use dried basil if I don't have fresh Thai basil?
Thai basil provides a distinct anise-like fragrance that dried leaves cannot replicate. It is worth seeking out fresh leaves at an Asian grocer.
How do I know when the coconut milk has 'cracked'?
The liquid will stop looking like a unified milky broth and you will see distinct bubbles of bright green oil separating from the solids.
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