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Spicy– it’s meant to be! Green Curry is spicier than most popular Thai curries, such as Thai Red Curry, Yellow Curry, Massaman Curry. It’s about as spicy as Panang Curry– maybe even a wee bit spicier! With the fresh aromatic ingredients used in South East Asian curries, I’ll always be an advocate of making the curry pastes from scratch because it’s not possible to capture that flavour in jars. But it’s just not viable to do that every time I have a hankering for curry. Asian (Japanese) Eggplant – brilliant sponge for soaking up the sauce. The small eggplants are ideal because the eggplant is cooked until soft and the skin holds it together. Sub with small normal eggplants, or if you dislike eggplants, try zucchini! Coconut Milk- This gives the curry a delicious creamy and rich flavour as well as being the main body for creamy sauce. The making part is very straightforward which is why if you use curry paste from a jar, green curry is something you can have any night of the week.
The homemade curry paste version is also slightly greener – owing to the fresh chillies and coriander/cilantro blitzed into the paste. Thai Green Curry is…. If you make your own green curry paste, you can skip the spicy chillies without compromising on flavour! It's a delicious meal with rice, and the beef strips remain lovely and tender while the green beans retain a bit of crunch. The colour mostly comes from large green chillies which aren’t that spicy, they are mostly for colour and flavour. The curry paste also has small Thai chillies which provide the fiery heat that green curry is known for. Four: Add the coconut milk, fish sauce, brown sugar, lime juice, bamboo shoots and green beans. Simmer for 5-8 minutes on a medium heat until the beans are tender and the beef just cooked through. Garnish with torn Thai basil leaves. 💭 Expert tipsFish Sauce - made from anchovies, salt, and water, which are fermented for several months to produce a rich, umami flavour. Fish sauce adds depth and complexity to dishes, balancing sweet, sour, and spicy flavours. The essential step here is to fry off the curry paste, whether using store bought or homemade. This is the equivalent to sautéing garlic until golden, a step used in virtually all my savoury recipes. Homemade vs curry in a jar
Serve the Thai curry over a bed of steamed jasmine rice, which will help absorb the tasty sauce. 📖 Variations Soaked chiles and salt, if using. Using a coarse-grain salt like Diamond Crystal kosher salt will help create friction between the ingredients and the mortar and pestle, making it easier to break down the chiles when pounding. Kaffir Lime leaves– it provides a earthy citrus fragrance to the sauce that’s inherent to green curry. It’s readily available in Australia nowadays, but if you can’t find it, then a lemongrass stalk will be a decent substitute. Freezes great– I almost always have some in the freezer. The single most requested recipe is finally here!!We love the colour, the spiciness, and how fragrant the creamy sauce is. But it’s very easy to switch it out for another protein of choice, or to make it meat free so I’ve included directions in the recipe.Here’s a comparison of the two. Flavour wise, it’s inevitable there is a difference but the curry in a jar version is still very, very good. Certainly better than many local Thai restaurants which are often far too sweet, weak, or watery. Fibrous and tough aromatics. Once the chiles are pounded quite fine, add lemongrass, galangal, makrut lime zest, ginger, grachai, etc. Fibrous ingredients should be sliced quite thinly before being added to the mortar; the finer they are to start, the less pounding you’ll have to do.
Thai Basil– essential for a true green curry experience! Tastes like Italian basil with a slightly more aniseedy flavourIn addition to the curry paste (and pimping it up, if using jar paste), there’s actually not that many ingredients in Thai Green Curry. If you just can’t start from scratch, though, you’re probably wondering which is the best premade Thai green curry paste to buy. So we set up a blind taste test of nine widely-available brands to figure out the best one you can get from the store (or online.) Find the winners next, or scroll down for the details on how we tested and how to use Thai green curry paste once you’ve got it. Our Favorite Spicy Thai Green Curry Paste: Mekhala Organic Green Curry Paste One: Heat the oil in a large frying pan or wok and cook the onion on a medium heat for 3 minutes until starting to soften. Softer aromatics with higher moisture content. Once the tough ingredients have been broken down, add softer aromatics like garlic and shallots, which should also be sliced. If you added these first, pounding them would release a fair amount of liquid, which will decrease the amount of friction between the ingredients and the mortar and pestle, which in turn makes it more difficult to break down the hardier ingredients.
Very fragrant– from all the herbs and aromatics in the curry paste. It has a less “in your face” flavour compared to Thai Red Curry but it’s more fragrant with chilli than Thai Yellow Curry. Serve green curry with jasmine rice for a true Thai restaurant experience. And don’t forget some ice cold beer to temper the heat! – Nagi x Rump Steak - known for its leanness, tenderness, and rich flavour. Rump steak is ideal for dishes like Thai green curry because it holds up well to cooking and absorbs the flavours of the curry sauce. You could also use thinly sliced sirloin steak if money is no object! Coconut Milk - adds richness, sweetness, and a subtle coconut flavour to the curry. Use full-fat coconut milk for the best silky smooth textured sauce. It’s the curry we sweat and swear our way through, guzzling down water and wiping our brows when we confidently tell the waiter “give it to us the way it should be – extra spicy!!”
Thai Green Curry Paste- You can make this by hand if you want to, there’s loads of authentic recipes online that will give you a much better flavour than shop bought. But for todays recipe we’re keeping it simple and using a veggie friendly paste from Blue Dragon.
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