Thai Green Curry
The soul of a good green curry lies in the initial frying of the paste. You are looking for the moment the coconut cream splits and shimmering red-green oil beads on the surface before adding your meat.
Don't skimp on the paste or the cream.
Use a heavy-bottomed pan or a wok to ensure even heat distribution. Ensure your coconut cream is high-fat content so it separates properly.
- Wok or heavy-bottomed saucepan
- Wooden spatula
- Measuring spoons
What goes in.
- 4 tbspGreen curry paste (store-bought or homemade)
- 1 cupCoconut cream (top portion of a can)
- 1.5 cupCoconut milk
- 1 lbChicken thigh, sliced into bite-sized pieces
- 3Kaffir lime leaves, torn
- 1 cupThai pea eggplants (optional)
- 2 tbspFish sauce
- 1 tbspPalm sugar
- 1 handfulThai basil leaves
Cracking the Cream
Sauté your curry paste in the coconut cream over medium heat until the water evaporates and oil pools on the surface. This frying process is what releases the volatile oils in the herbs and defines the depth of the finished dish.
The method.
Fry the paste
Add the coconut cream to the pan over medium heat. When it begins to bubble, stir in the curry paste. Continue stirring until the mixture turns a darker shade and oil separates from the solids.
Sear the protein
Add the chicken to the pan. Toss it in the paste until the surface of the meat is opaque and thoroughly coated.
Simmer
Pour in the remaining coconut milk. Bring to a gentle simmer—do not boil rapidly or the coconut milk may curdle. Add the kaffir lime leaves and pea eggplants.
Season
Stir in the fish sauce and palm sugar. Taste; it should be assertive, salty, and sweet. Adjust the fish sauce if it needs more depth.
Finish
Turn off the heat. Immediately stir in the Thai basil. The residual heat will wilt the leaves without destroying their bright aroma.
Other turns to take.
Vegetarian
Replace chicken with tofu and firm vegetables like bamboo shoots and snap peas. Swap fish sauce for a high-quality light soy sauce.
When it doesn't go to plan.
If your paste is too thick to fry, add a tablespoon of oil to help it along.
Peel the kaffir lime leaves away from their central vein before tearing, as the vein can be bitter.
Serve immediately over steaming jasmine rice; the curry will thicken as it cools.
The ones that keep coming up.
Why is my curry brown instead of green?
This happens if you overcook the herbs or use a lower-quality curry paste. Adding the basil at the very end helps preserve the color.
Can I use low-fat coconut milk?
It is not recommended. Low-fat versions lack the solids required to achieve the necessary 'cracking' technique, resulting in a thin, watery broth.