Easy Authentic Thai Green Curry At Home

Ingredients

• 2 tsp Coriander Seeds (toasted, 4 g)
• 1 tsp Cumin Seeds (toasted, 2 g)
• 1 tsp White Peppercorns (toasted, 3 g)
• 9 Thai Bird’s Eye Chilies (thinly sliced)
• 3 Serrano Chilies (thinly sliced)
• 2 Small Shallots (peeled and sliced)
• 7 Garlic Cloves (peeled)
• 4 Cilantro Stems (no leaves, chopped)
• 1 Lemongrass Stalk (outer layers removed, finely chopped)
• 2 in Galangal (peeled and sliced, about 2 in knob)
• 6 Kaffir Lime Leaves (3 for paste, 3 for broth, finely shredded)
• 1 Lime Zest (zest of one lime)
• 0.25 tsp Dried Thai Shrimp Paste (about 4 g)
• 2 tbsp Vegetable Oil (28 mL)
• 0.75 cup Chicken Stock (177 mL, low‑sodium)
• 1 tbsp Palm Sugar (17 g, grated)
• 2 tbsp Fish Sauce (30 mL)
• 13.5 oz Full‑Fat Coconut Milk (400 mL can)
• 340 g Boneless Skinless Chicken Thighs (cut into ½‑inch cubes)
• 2 Thai Eggplant (sliced ½‑inch thick)
• 160 g Snow Peas (about 1½ cups)
• 1 Lime Juice (juice of one lime, for seasoning)
• 2 sprigs Fresh Thai Basil Leaves (large, torn)
• 2 tbsp Fried Shallots (for garnish)
• 1 Serrano Chili (garnish) (thinly sliced)
• 2 cup Short‑Grain Jasmine Rice (uncooked, for steaming)

Instructions

1. Toast Whole Spices

   Preheat the oven to 325°F (163°C). Spread coriander seeds, cumin seeds, and white peppercorns on a small baking dish and toast for about 5 minutes, or until fragrant. Remove and let cool completely.

   Time: PT5M

   Temperature: 325°F

2. Prep Aromatics

   Thinly slice 9 Thai chilies and 3 serrano chilies, slice 2 small shallots, mince 7 garlic cloves, chop 4 cilantro stems (no leaves), finely chop 1 stalk of lemongrass, slice a 2‑inch piece of peeled galangal, shred 3 kaffir lime leaves, zest one lime, and set aside.

   Time: PT10M

3. Grind Toasted Spices

   Place the cooled toasted spices in the mortar. Using the pestle, grind until a fine powder forms.

   Time: PT2M

4. Grind Chilies into Paste

   Add the sliced Thai and serrano chilies to the mortar. Grind for about 1 minute until you achieve a coarse paste.

   Time: PT1M

5. Add Shallots, Garlic & Cilantro Stems

   Add the sliced shallots, minced garlic, and cilantro stems. Continue grinding until the mixture is smooth, about 2‑3 minutes.

   Time: PT3M

6. Incorporate Galangal and Lemongrass

   Add the sliced galangal followed by the chopped lemongrass. Grind each addition until fully broken down (≈3‑4 minutes total).

   Time: PT4M

7. Finish Paste with Lime Leaves, Zest & Shrimp Paste

   Add the shredded kaffir lime leaves, lime zest, and dried Thai shrimp paste. Grind until the paste is homogeneous and can be formed into a ball.

   Time: PT3M

8. Cook Curry Base

   Heat 2 tbsp vegetable oil in a medium saucepan over medium heat. Add the entire green curry paste and stir‑fry until the paste darkens slightly and becomes aromatic, about 3‑4 minutes.

   Time: PT4M

   Temperature: Medium heat

9. Add Garlic and Aromatics

   Stir in 5 finely chopped garlic cloves and cook for about 25 seconds until fragrant.

   Time: PT0.5M

   Temperature: Medium heat

10. Build the Broth

    Pour in 3/4 cup chicken stock, add 1 tbsp palm sugar and 2 tbsp fish sauce. Stir until the sugar dissolves.

    Time: PT2M

    Temperature: Medium heat

11. Add Coconut Milk and Lime Leaves

    Stir in the 13.5 oz can of full‑fat coconut milk and the remaining 3 kaffir lime leaves. Bring to a gentle simmer, then reduce heat to low.

    Time: PT3M

    Temperature: Low simmer

12. Cook Chicken

    Add the cubed chicken thighs to the simmering curry. Cook for 7‑8 minutes, or until the chicken is cooked through.

    Time: PT8M

    Temperature: Low simmer

13. Add Eggplant

    Stir in the sliced Thai eggplant and simmer for an additional 4 minutes, or until the eggplant is tender.

    Time: PT4M

    Temperature: Low simmer

14. Add Snow Peas

    Add the snow peas and cook for 1‑2 minutes, keeping them slightly crisp.

    Time: PT2M

    Temperature: Low simmer

15. Final Seasoning and Herbs

    Season the curry with the juice of one lime, additional fish sauce or palm sugar to taste, and steep two large sprigs of Thai basil for a minute. Remove the basil before serving.

    Time: PT2M

    Temperature: Low simmer

16. Prepare Jasmine Rice

    While the curry finishes, rinse 2 cups short‑grain jasmine rice until water runs clear. Cook in a rice cooker or pot with 2 ½ cups water until fluffy.

    Time: PT20M

    Temperature: Medium heat or rice cooker setting

17. Plate and Garnish

    Serve a generous ladle of curry beside a mound of steamed jasmine rice. Garnish with fried shallots, sliced serrano chili, and fresh Thai basil leaves.

    Time: PT2M

Nutrition Facts

Calories

500

Protein

30 g

Carbohydrates

55 g

Fat

30 g

Fiber

5 g