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Thai Green Curry From Scratch | Marion's Kitchen

Name: Thai Green Curry From Scratch | Marion's Kitchen
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp vegetable oil; 400ml (14 fl oz) coconut milk; 400g (14 oz) chicken thigh fillets, thinly sliced; 100g (3.5 oz) sliced bamboo shoots; 8 apple eggplants, quartered*; 1 cup pea eggplants*; 4 fresh makrut lime leaves; 3 dried red chillies (optional); 4 tbsp fish sauce; 30g (1 oz) palm sugar, finely shaved; ½ cup Thai basil leaves; Green curry paste:; 1 tsp coriander seeds; 1 tsp cumin seeds; 5 long green chillies, chopped; 1 small green chillies, chopped; 1 lemongrass stalk, white part bruised and finely chopped; 4cm (1.5 inch) piece of galangal, peeled, roughly chopped; peel of 1 makrut lime, finely sliced; 3 small Asian shallots, peeled, chopped; 4 garlic cloves, chopped; ½ tsp shrimp paste

Prep Time

10m

Cook Time

25m

Total Time

35m

This homemade Thai Green Curry is made from scratch with a delicious green curry paste, tender chicken, and a variety of authentic ingredients. Creamy coconut milk, fresh vegetables, and aromatic spices combine to create a flavorful and hearty dish. Perfect served over steamed rice for a satisfying and comforting meal.

Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

2 tbsp vegetable oil

400ml (14 fl oz) coconut milk

400g (14 oz) chicken thigh fillets, thinly sliced

100g (3.5 oz) sliced bamboo shoots

8 apple eggplants, quartered*

1 cup pea eggplants*

4 fresh makrut lime leaves

3 dried red chillies (optional)

30g (1 oz) palm sugar, finely shaved

½ cup Thai basil leaves

1 tsp coriander seeds

5 long green chillies, chopped

1 small green chillies, chopped

1 lemongrass stalk, white part bruised and finely chopped

4cm (1.5 inch) piece of galangal, peeled, roughly chopped

peel of 1 makrut lime, finely sliced

3 small Asian shallots, peeled, chopped

4 garlic cloves, chopped

Place coriander seeds in a dry pan over medium-high heat and cook, shaking the pan frequently so they don’t burn, for 1–2 minutes or until fragrant. Transfer to a mortar. Repeat with cumin seeds. Use a pestle to grind both spices to a fine powder. Transfer the spice mixture to a small bowl and set aside.

Place green chillies into a mortar and use a pestle to pound to a smooth-ish paste. Add each of the following ingredients separately, pounding well after addition: lemongrass, galangal, makrut lime peel, shallots and garlic. Stir through the shrimp paste and ground spice powder.

To cook the curry, heat the vegetable oil in a saucepan over medium-high heat. Fry the curry paste for 1–2 minutes or until fragrant. Add coconut milk and ½ cup water, then bring to a simmer.

Add the chicken and bring the liquid back to a simmer. Add the bamboo shoots, eggplants, makrut lime leaves and dried red chillies (if using). Simmer gently for 15-20 minutes or until chicken is cooked. Add the fish sauce and sugar. Taste and add more if necessary. Stir through the Thai basil.

Serve with steamed rice.

Thai Green Curry From Scratch | Marion's Kitchen

Ingredients

Green Curry Paste

Steps

Nutrition Facts

Thai Green Curry From Scratch | Marion's Kitchen

Ingredients

Green Curry Paste

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts