The world-renowned Thai Green Curry is actually much simpler to prepare than you might expect. This creamy, mildly green-colored dish, also known as "Kaeng Khiao Wan" in Thai, is made by blending a rich coconut milk base with fresh Thai green curry paste.
Whether you use store-bought or homemade green curry paste, the flavor balance of this dish is achieved by combining the mild heat of green chilis with coconut milk and various Thai herbs.
To create the green curry sauce, begin by stirring coconut milk until oil is expressed, then add the green curry paste and cook until fragrant. Add your choice of meat, such as chicken, pork, or beef, along with chicken broth or water, and season with fish sauce and palm sugar. Simmer with your preferred vegetables for a few minutes, then garnish with Thai sweet basil and sliced red chilis.
Although traditional green curry calls for Thai green eggplant and turkey berry, you can substitute with any vegetables you like, such as broccoli, eggplant, or carrot. Vegetarians can omit the meat entirely.
Serve this delightful dish with Thai Jasmine rice for a truly authentic Thai culinary experience. To enhance your meal even further, try pairing green curry with fermented rice noodles and Southern Thai Fried Chicken, known as Gai Tod Hat Yai, as a side dish.
To make this recipe, you are going to need:
- 100 g. Green curry paste
- 250 g. Full fat coconut milk
- ½ cup water or chicken stock
- 150 g. Pork slices
- 50 g. Palm sugar
- 2 tablespoon fish sauce
- 5 Thai green eggplants
- 1 handful Thai pea eggplant seeds
- 2 handful Thai sweet basil
- 1 Red chilies( fine slices)
Here is a step-by-step guide on how to make Authentic Thai Green Curry Recipe
1 Gather all the necessary ingredients. When preparing the Thai green eggplants, remove the stems and cut them into bite-sized pieces, then place them in a small bowl of water. This will prevent the eggplant from oxidizing and turning brown before it's time to add it to the curry. Soaking them in water until you're ready to use them is a helpful tip to keep them fresh and vibrant.
2 Begin by heating up a pot over medium-high heat. Once the pot is hot, pour in the coconut milk and stir continuously until it starts to release oil. You'll notice bubbles forming around the edge of the pot - this is the signal that the coconut milk is ready for the next step.
3 Add green curry paste and stir until the coconut milk becomes a more intense shade of green.
4 Combine the pork slices with the other ingredients and stir continuously until they are fully cooked.
5 Add the fish sauce and palm sugar, and continue to stir until the palm sugar has dissolved. Its sweetness will harmonize the various flavors in the dish.
6 Pour in water or chicken stock and stir to thoroughly combine all the ingredients.
7 Add the eggplants to the mixture and keep cooking, adjusting the heat to maintain a steady simmer. Continue until the eggplants are cooked, which usually takes around 5 minutes.
8 Take the curry off the heat and add sweet basil and sliced red chillies. Stir everything together to ensure the flavors are well combined.
9 Transfer the green curry into a large serving bowl to share or into individual bowls, and serve over steamed rice.
10 Serve and enjoy!
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Here are some of my favorite Thai that I think you might like. For more Thai cuisine, check out my Thai recipe page.
Authentic Thai Green Curry Recipe
Looking for an authentic Thai Green Curry recipe? Look no further! Our easy-to-follow recipe combines a creamy coconut milk base with fresh Thai green curry paste and a variety of meats and vegetables. Serve with Thai Jasmine rice for an authentic culinary experience. Try it today and experience the perfect balance of flavors in this world-renowned dish!
Ingredients
- 100 g. Green curry paste
- 250 g. Full fat coconut milk
- ½ cup water or chicken stock
- 150 g. Pork slices
- 50 g. Palm sugar
- 2 tablespoon fish sauce
- 5 Thai green eggplants
- 1 handful Thai pea eggplant seeds
- 2 handful Thai sweet basil
- 1 Red chilies( fine slices)
Directions
- Gather all the necessary ingredients. When preparing the Thai green eggplants, remove the stems and cut them into bite-sized pieces, then place them in a small bowl of water. This will prevent the eggplant from oxidizing and turning brown before it’s time to add it to the curry. Soaking them in water until you’re ready to use them is a helpful tip to keep them fresh and vibrant.
- Begin by heating up a pot over medium-high heat. Once the pot is hot, pour in the coconut milk and stir continuously until it starts to release oil. You’ll notice bubbles forming around the edge of the pot - this is the signal that the coconut milk is ready for the next step.
- Add green curry paste and stir until the coconut milk becomes a more intense shade of green.
- Combine the pork slices with the other ingredients and stir continuously until they are fully cooked.
- Add the fish sauce and palm sugar, and continue to stir until the palm sugar has dissolved. Its sweetness will harmonize the various flavors in the dish.
- Pour in water or chicken stock and stir to thoroughly combine all the ingredients.
- Add the eggplants to the mixture and keep cooking, adjusting the heat to maintain a steady simmer. Continue until the eggplants are cooked, which usually takes around 5 minutes.
- Take the curry off the heat and add sweet basil and sliced red chillies. Stir everything together to ensure the flavors are well combined.
- Transfer the green curry into a large serving bowl to share or into individual bowls, and serve over steamed rice.
- Serve and enjoy!
