Green Curry - Thai Green Curry Recipe - Rasa Malaysia (2024)

FAQs

What are the main ingredients in Thai green curry? ›

The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic. Choose full-fat coconut milk for its richness (you won't regret it!). Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.

Use a slurry.

Mix cornstarch, tapioca starch, or arrowroot with cold water or a cup of liquid from the curry sauce to make a slurry. Add this at the end of the cooking process—the sauce should thicken as soon as it returns to a boil.

For example, lemongrass, Galangal and Shrimp paste are the common ingredients found in Thai curries. They enhance the flavour of the curry dishes, and yet, they are rarely used in other cuisines.

Because the green curry paste is made with green chilis, it is far hotter than other curries. However, for most curry lovers, the spicier the better! The flavor base usually consists of green chilies, shrimp paste, garlic, shallots, lemongrass, peppercorns, makrut limes, and cumin seed.

Start with half the coconut milk, 2 tablespoons of paste (remember you can always add more later, but you cannot take out), and the protein you're using. Then finish with the rest of the ingredients (proportions below). Bring to a boil, and then let simmer until protein is cooked through.

Often, Thai curries are made using coconut milk as the main liquid, which results in a creamy consistency. You can use as much or as little coconut milk as you wish based on your preference for texture, spice, and flavor.

Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish.

Why is my Thai green curry brown? ›

Adding the basil leaves will make your curry paste more green and give more flavor but during the cooking process, the leaves will oxidize, resulting in a more brown-green gravy than emerald green gravy, nothing wrong with either color. Traditionally, green curry actually is more khaki green than the vivid green.

Seasoning - all curry pastes have some salt content, so should you need to reduce the saltiness once cooked simply add either palm sugar or brown sugar. This will re-balance the flavours. The same trick can be used to reduce the spice level of the curry as well.

A runny curry means you haven't cooked it long enough and/or you have used coconut milk with a low percentage of solids.

Serve your Thai Green Curry with:

A crunchy salad (minus the dijon dressing). The cauliflower fried rice from this recipe – fried up with coriander and lime. Or how about some pan fried roti from Whitney at WhitneyBond.com.

For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.

What is Thai curry paste? A mix of fresh herbs and spices, including chillies, lemongrass, coriander root, garlic, shallots and a root called galangal that comes from the same family as ginger. They're crushed with a pestle and mortar or blitzed in a blender until they come together in a smooth, spicy paste.

Honey, spice, and everything nice

The sweetness of the honey is the perfect partner for the diverse flavors of curry, including the heat of spices like black pepper or chili pepper, the brightness of fresh ginger, the smokiness of black cardamom, and the earthy notes of turmeric.

Traditionally, all Thai curries were made with the same ingredients except for one thing: the chilies. Red curry was made with several red chilies for a fiery hot dish, while green curry was made with green chilies and yellow curry was made with yellow chilies.

Shrimp paste gives Thai curry pastes a distinctive, authentically Thai flavor. It's also a source of “umami” that adds depth to the curries the paste is used in. It should always be roasted for a few minutes before being added to the curry paste.