Vvivi_verde
Thai Green Curry
From-scratch green curry paste makes all the difference. Worth the food processor. Creamy, fresh, herbal, with just enough heat.
ThaiVeganSpicy
221 taste tests1 tweaks
2 tweaks·Latest: Chicken thighs replace tofu. Fish sauce instead of soy sauce. Add bamboo shoots.
NameLast tweakUpdated
green-curry-paste
2mo agoingredients.json
2mo agoinstructions.md
2mo agocurry
2mo agoingredients.json
2mo agoinstructions.md
2mo agoREADME.md
Thai Green Curry with Chicken
Same from-scratch paste, chicken thighs instead of tofu. Fish sauce instead of soy. The most ordered Thai dish in the UK for a reason.
ThaiChickenSpicyDinnerHigh Protein
ingredients.json
4 servings
Green Curry Paste
- 10 wholeGreen bird eye chilies, adjust to heat preference
- 3 stalksLemongrass, white part only, sliced
- 2 cmGalangal, peeled and sliced
- 6 leavesKaffir lime leaves, ribs removed
- 4 clovesGarlic
- 4 wholeShallots, peeled
- 1 bunchFresh coriander roots and stems
- 1 tspGround cumin
- 1 tspGround coriander
- ½ tspWhite pepper
Curry
- 800 mlFull-fat coconut milk, 2 cans, chilled so cream separates
- 400 gTofu, firm, pressed and cubed
- 2 mediumZucchini, sliced
- 100 gBaby spinach
- 3 tbspSoy sauce, use soy sauce for vegan
- 1 tbspPalm sugar
- 4 leavesKaffir lime leaves, torn
- 1 handfulThai basil
- 320 gJasmine rice, cooked, for serving
instructions.md
- 1
Blend all paste ingredients together in a food processor or pound in a mortar until a smooth paste forms. Add a splash of water if needed to get the blades moving.
- 2
Paste can be made ahead and stored in the fridge for 1 week or frozen for 3 months.
- 3
Skim thick coconut cream from the top of the chilled cans. Fry the coconut cream in a wok over high heat, stirring, until it 'cracks' — the oil separates and it looks bubbly and slightly oily.
- 4
Add 3-4 tbsp green curry paste (or more for heat). Fry in the coconut cream for 3 minutes until fragrant.
- 5
Add remaining coconut milk and kaffir lime leaves. Bring to a simmer.
- 6
Add tofu and zucchini. Simmer 8-10 minutes.
- 7
Season with soy sauce and palm sugar. Taste — it should be savory, slightly sweet, fragrant, and hot.
- 8
Turn off heat. Stir in spinach and Thai basil.
- 9
Serve with jasmine rice.
⚡macros.jsonper serving · 4 servings
340kcalCalories
10gProtein
32gCarbs
20gFat
4gFiber
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