Thai Green Curry Recipe

Thai green curry recipe

Thai green curry recipe Green Thai recipe often mean Thai green curry recipes, which are cooked with variety of Asian vegetables, spices and meats like beef or chicken. Although chicken is more commonly used for this recipe, beef is also favorite among some people. One of the most important ingredients of this recipe is the green curry paste.

It is very easily available in Asian food stores but it is normally prepared in every home of Thailand. So, if you want to prepare your own Thai green curry paste, you can easily do so by following the instructions provided in this recipe. Homemade curry pastes are fresh and healthy and provides a much better taste and aroma to the dish.

Level Of Difficulty: Medium
Servings: 6-8
Time Required For Preparation: 40-45 minutes
Time Required For Cooking: 50-60 minutes

Ingredients Needed

2 lbs. of beef, cut into bite sized pieces
3 cups + 1/2 cup of coconut milk
1/2 cup of pea eggplants
1/2 cup of fish sauce
2 chilies, thinly sliced
A large handful of fresh Thai basil leaves
4-6 eggplants, stemmed and quartered
2 cups of water, at room temperature
8-10 fresh kaffir lime leaves
2 tablespoons of white granulated sugar
4 tablespoons of green curry paste
Salt, to taste

For The Green Curry Paste

10-20 Thai green chilies, sliced
2 lemongrass, sliced
2 tablespoons of cilantro roots, thinly sliced
1/2 cup of garlic, peeled and crushed
2 tablespoons of coriander seeds, toasted
6-8 shallots, peeled and halved
1 tablespoon of cumin seeds, toasted
1 tablespoon of black peppercorns
3 tablespoons of peeled and sliced galangals
1 tablespoon of shrimp paste
2 tablespoons of salt

Utensils Needed

1 high sided skillet
1 wooden stirring spoon
1 mortar and pestle
1 spoon
1 sautepan
1 sharp knife

Cooking Procedure

1. Start the preparation by toasting the cumin seeds, black peppercorns and the coriander seeds. For that, place a sautepan on the stove and light up the flame. Maintain the flame on medium low and let the pan heat up.

Once the pan starts smoking, put the cumin seeds, black peppercorns and the coriander seeds into the pan and toast them for 2-3 minutes or until they start popping out of the pan. Shake the pan occassionally to prevent the spices from burning. Once the spices are toasted, turn off the flame and set aside the sautepan to cool down the spices before grinding them.

2. While the spices are cooling down, take the lemongrass and slice them diagonally. Next, take the galangal and slice them thinly after peeling off their skin. Follow that by slicing the green chilies and the cilantro roots. Next, take the cloves of garlic and peel off their skin.

Once done, smash them with the back of your knife. Finally, take the eggplants and cut them in quarters after cutting off their stems. Once done, take the mortar and pestle and put the toasted spices in it. Grind the spices by pounding them with the pestle. Once the spices are ground to a fine powder, add the galangal slices and the lemongrass slices.

3. Pound the lemongrass and the galangal and then pound the cilantro roots, chilies, crushed garlic cloves and the kaffir lime rind by adding the salt. Next add-in the shrimp paste and pound it by dragging the pestle towards you to seperate and break the fibres of the added vegetables.

Continue pounding the mixture until you get a smooth paste. This may take 20-30 minutes but make sure that your paste is very smooth and none of the constituent ingredients can be recognized. Once done, take out the paste from the mortar and keep it aside for later use.

4. Now take a high sided skillet and place it on the hob. Lit the flame and turn the knob to set it on medium high. Wait for the skillet to warm up a little and then pour 1/4th part of the coconut milk in it. Cook the coconut milk for 1-2 minutes and then drop the required amounts of the prepared green paste over it once it starts releasing the oil.

Stir to mix the paste very nicely with the coconut milk and cook it until it turns aromatic. While the curry is cooking, take the beef and cut it into small 1 inch sized cubes by first trimming off the fat if you want.

5. Once the curry paste cooks for 2-3 minutes, add the beef pieces to it and stir them to coat them with the curry. Cook the beef by stirring it occassionally for 10-15 minutes or until they are partially cooked. Then add-in half of the quartered eggplants and stir to coat them with the curry.

Once all the eggplant pieces are coated with the curry, stir-in the remaining eggplants. Once done, add the remaining coconut milk and the water. Stir the curry to mix the water and the coconut milk and then cover up the skillet with the lid.

6. Now turn down the flame to medium low and let the curry simmer for 30-40 minutes or until the beef is completely cooked and turns fork tender. The eggplants pieces should also become very soft from within.

Once done, remove the lid and turn up the flame to set it on medium high. Finally, pluck off the pea eggplants from their stems and add them to the curry. Stir to incorporate the pea eggplants into the curry and then season the curry with the fish sauce, sugar and a pinch of salt.

7. Stir the mixture once again to mix in the seasonings and then let it cook for 2-3 minutes. In the meantime, split the kaffir lime leaves in half to extract out their middle veins and then add them to the curry. Follow that by adding the chilies. Now turn up the flame to high and let the curry come to a boil.

Let the curry boil slowly for 3-4 minutes and then turn down the flame to medium. Finally, add the basil leaves and let the curry simmer for another 2 minutes before serving it with rice.