Thai Green Curry, or "Gaeng Keow Wan" in Thai, is a world-renowned dish that perfectly embodies the complex and harmonious flavors of Thai cuisine. The name "green curry" is derived from the color of the curry paste, which is made from a vibrant blend of fresh green chilies, lemongrass, galangal, kaffir lime leaves, and a host of other aromatic herbs and spices. But don't let the beautiful green hue fool you; this curry can pack a serious punch. However, the heat from the green chilies is beautifully balanced by the creaminess of the coconut milk, creating a dish that is both spicy and soothing, fragrant and rich. It’s a culinary journey to the heart of Thailand, a dish that is both exotic and comforting, and a true feast for the senses.
The heart and soul of any authentic Thai Green Curry is the green curry paste. While you can certainly buy pre-made green curry paste, making your own from scratch is a truly rewarding experience that will elevate your curry to a whole new level. The process involves pounding a variety of fresh ingredients in a mortar and pestle until they form a thick, fragrant paste. The key ingredients include fresh green chilies, which provide the heat and the color, lemongrass for its citrusy aroma, galangal (a relative of ginger) for its pungent and peppery flavor, and kaffir lime leaves and zest for their unique and intense citrusy fragrance. Other ingredients like cilantro roots, garlic, shallots, and shrimp paste are also added to create a complex and well-rounded flavor profile.
Once you have your green curry paste, the rest of the dish comes together relatively quickly. The curry is typically made with coconut milk, which provides a rich and creamy base that tames the heat of the curry paste and binds all the flavors together. It’s important to use full-fat coconut milk for the best flavor and consistency. The cooking process often starts by heating the thick coconut cream at the top of the can until the oil separates. This technique, known as "cracking" the coconut milk, helps to release the full flavor of the coconut and creates a beautiful, glossy sheen on the finished curry. The green curry paste is then fried in this coconut oil until it becomes fragrant, which helps to bloom the spices and deepen their flavor.
The choice of protein for a green curry is versatile, but chicken is a classic and popular option. Boneless, skinless chicken thighs are a great choice as they remain tender and juicy during the cooking process. The chicken is added to the fragrant curry paste and coconut milk and simmered until it is cooked through.
A variety of vegetables can be added to a green curry to add texture, color, and nutritional value. Traditional choices include Thai eggplants, which are small and round, and bamboo shoots. However, you can also use other vegetables like bell peppers, green beans, and zucchini. The vegetables are added towards the end of the cooking process to ensure they remain crisp-tender.
To finish the curry, a few key seasonings are added to balance the flavors. A splash of fish sauce provides a salty and savory umami flavor, while a pinch of palm sugar adds a touch of sweetness that balances the saltiness and spiciness. A handful of fresh Thai basil leaves is often stirred in at the very end, adding a fresh, anise-like flavor that is a signature of many Thai dishes.
Thai Green Curry is traditionally served with a side of steamed jasmine rice, which is perfect for soaking up the delicious and aromatic curry. It’s a dish that is best enjoyed fresh, while the flavors are bright and vibrant.
Making Thai Green Curry from scratch may seem daunting, but it’s a process that is well worth the effort. It’s a chance to connect with the authentic flavors of Thailand and to create a dish that is truly your own. It’s a celebration of fresh ingredients, bold flavors, and the beautiful art of Thai cooking.
Ingredients:
For the Green Curry Paste:
10-15 fresh green chilies
2 stalks lemongrass, tough outer layers removed and thinly sliced
1-inch piece galangal, sliced
4-5 kaffir lime leaves, finely chopped
1 teaspoon kaffir lime zest
2 cilantro roots, chopped
4 cloves garlic
2 shallots, chopped
1 teaspoon shrimp paste
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon white peppercorns
500g boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
400ml can full-fat coconut milk
1 cup chicken stock
1 cup mixed vegetables (e.g., Thai eggplants, bamboo shoots, bell peppers)
1 tablespoon fish sauce
1 teaspoon palm sugar
A handful of fresh Thai basil leaves
Instructions:
To make the green curry paste, combine all the paste ingredients in a mortar and pestle or a food processor and grind until you have a smooth, thick paste.
Heat the vegetable oil in a large pot or wok over medium heat.
Add about half of the coconut milk and bring it to a simmer. Cook for a few minutes until the oil starts to separate.
Add 2-3 tablespoons of the green curry paste (or more, to your taste) and fry for a couple of minutes until it becomes fragrant.
Add the chicken pieces and cook until they are sealed on all sides.
Pour in the remaining coconut milk and the chicken stock. Bring to a simmer.
Add the vegetables and cook for 5-7 minutes, or until they are tender-crisp.
Stir in the fish sauce and palm sugar. Taste and adjust the seasoning if necessary.
Stir in the fresh Thai basil leaves just before serving.
Serve hot with steamed jasmine rice.
