Authentic Thai Green Curry
I was taught this recipe by a Thai chef from the Royal Orchid restaurant on Portland Street, Manchester, England. I've tried dozens of recipes for this dish, and this is the best that I've ever been able to do it. Obviously, it's open to interpretation: if you want it a bit more salty, add a bit more nam pla; if you want it a little sweeter, add a touch more palm sugar; if it's not spicy enough, add more chilli to the paste. In addition, I'd always go for the full fat coconut milk - it gives a far better texture to the dish. I'm very much from the Gina D'Acampo school of thought on this one - don't try to make healthy options; just go to the gym. Also note that the veggies in this are interchangeable for several other things - interchange the aubergine and beans for any other types of gree…
Ingredients
2 serv.- Green Curry Paste↗
- slices fresh galangal, thin slices↗2
thin slices
- large hot green chili peppers↗2
- stalk lemongrass1
- Green Curry Dish
- palm oil4 teaspoons
- full fat coconut milk↗8 tablespoons
- nam pla (fish sauce)↗2 tablespoons
- palm sugar↗6 tablespoons
- chicken seasoning1 teaspoon
- large chicken breast, thinly sliced↗1
- slices aubergines, thin slices, quartered↗4
- bamboo shoots2 tablespoons
- kaffir lime leaves, ripped from the stem, stem thrown away6
- green beans↗4 tablespoons
- thai basil leaves, ripped↗8
Step-by-step instructions
- 1
Slice the galangal, green chilli and lemon grass very fine indeed. Then make it even finer. I can't stress enough that this really needs to be done very well. Don't worry about mixing them up together to chop, as they're all getting thrown in together anyway.
- 2
Throw the finely sliced galangal, chilli and lemongrass into a pestle and mortar and mash to a fine paste.
- 3
Heat the palm oil in a non-stick pan.
- 4
Briefly fry the paste until sizzling.
- 5
Immediately add the coconut milk and fry until sizzling.
- 6
Immediately add the nam pla palm sugar and chicken powder and fry until sizzling.
- 7
Immediately add the thinly sliced chicken breast and fry until browned.
- 8
Add the aubergine and bamboo and continue to sizzle.
- 9
Add the kaffir lime leaves and stir.
- 10
Add some water if needed to thin the sauce out a little bit.
- 11
Add the green beans and stir.
- 12
Add the thai basil.
- 13
Simmer for a minute and taste.
- 14
Make any required additions of palm sugar and/or nam pla to taste.
- 15
Serve immediately with rice of your choice.
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