Traditional Thai Green Curry
This curry is defined by the freshness of the green chilies and the specific fragrance of galangal and lemongrass. It is not meant to be heavy; it is a bright, searing dish that should sit light on the tongue while warming the back of the throat.
The oil break is your target
Do not skip frying the paste in the cream; if the oil doesn't separate and bead on the surface, the curry will taste raw and muddy.
- Heavy-bottomed wok or Dutch oven
- Wooden spatula
- Chef's knife
What goes in.
- 3 tbspGreen curry paste
- 14 ozFull-fat canned coconut milk (do not shake the can)
- 1 lbChicken thigh, sliced into bite-sized pieces
- 1 cupThai apple eggplants, quartered
- 4Kaffir lime leaves, torn
- 2 tbspFish sauce
- 1 tbspPalm sugar
- 1/2 cupThai holy basil or sweet basil leaves
- 2Finger chilies, sliced diagonally
Frying the paste
Scoop only the thick cream from the top of the coconut milk can into the pan. Fry the curry paste in this cream over medium heat until the green oil floats to the top, signaling the aromatics are fully bloomed.
The method.
Fry the base
Add the thick coconut cream to your wok over medium heat. Once it bubbles, stir in the curry paste. Fry, stirring constantly, until the paste is fragrant and small beads of green oil rise to the surface.
Sear the protein
Add the chicken pieces to the paste. Stir to coat thoroughly and cook until the outside of the chicken is opaque.
Simmer
Pour in the remaining thinner coconut milk and bring to a gentle simmer. Add the eggplants and torn kaffir lime leaves. Cook until the eggplant is tender but not collapsing.
Season
Stir in the fish sauce and palm sugar. Taste; it should be salty and slightly sweet, cutting through the richness of the coconut.
Finish
Remove from heat immediately. Fold in the fresh basil leaves and sliced chilies. Serve over steamed jasmine rice.
Other turns to take.
Vegetarian
Replace chicken with firm tofu cubes and use soy sauce or a vegetarian stir-fry sauce in place of fish sauce.
Seafood
Use firm white fish or prawns, adding them in the final three minutes of cooking so they remain tender.
When it doesn't go to plan.
Use a mortar and pestle to bruise the kaffir lime leaves before adding them to release the essential oils.
If the curry is too thick, add a small splash of water or coconut water; do not dilute the intensity with extra milk.
Always add the basil at the very end off the heat to preserve its color and scent.
The ones that keep coming up.
Why is my curry brown instead of green?
The paste likely scorched during the frying stage or you used too much dark sugar. Keep the heat controlled.
Can I use low-fat coconut milk?
No. The fat content is required to 'break' the curry paste and provide the necessary mouthfeel.
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