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Thai Green Curry From Scratch

Thai green curry: total classic, total stunner. Impress your mates, make it from scratch and get set to taste the difference.

PREP TIME
10 minutes
COOK TIME
25 minutes
SERVES
4
Ingredients

2 tbsp vegetable oil

400ml (14 fl oz) coconut milk

400g (14 oz) chicken thigh fillets, thinly sliced

100g (3.5 oz) sliced bamboo shoots

8 apple eggplants, quartered*

1 cup pea eggplants*

4 fresh makrut lime leaves

3 dried red chillies (optional)

4 tbsp fish sauce

30g (1 oz) palm sugar, finely shaved

½ cup Thai basil leaves

 

Green curry paste:

1 tsp coriander seeds

1 tsp cumin seeds

5 long green chillies, chopped

1 small green chillies, chopped

1 lemongrass stalk, white part bruised and finely chopped

4cm (1.5 inch) piece of galangal, peeled, roughly chopped

peel of 1 makrut lime, finely sliced

3 small Asian shallots, peeled, chopped

4 garlic cloves, chopped

½ tsp shrimp paste

Steps
  • Step 1

    Place coriander seeds in a dry pan over medium-high heat and cook, shaking the pan frequently so they don’t burn, for 1–2 minutes or until fragrant. Transfer to a mortar.  Repeat with cumin seeds. Use a pestle to grind both spices to a fine powder.  Transfer the spice mixture to a small bowl and set aside.

  • Step 2

    Place green chillies into a mortar and use a pestle to pound to a smooth-ish paste.  Add each of the following ingredients separately, pounding well after addition: lemongrass, galangal, makrut lime peel, shallots and garlic. Stir through the shrimp paste and ground spice powder.

  • Step 3

    To cook the curry, heat the vegetable oil in a saucepan over medium-high heat.  Fry the curry paste for 1–2 minutes or until fragrant. Add coconut milk and ½ cup water, then bring to a simmer.

  • Step 4

    Add the chicken and bring the liquid back to a simmer.  Add the bamboo shoots, eggplants, makrut lime leaves and dried red chillies (if using). Simmer gently for 15-20 minutes or until chicken is cooked.  Add the fish sauce and sugar.  Taste and add more if necessary. Stir through the Thai basil.

  • Step 5

    Serve with steamed rice.

  • Notes
    Notes:

    – Using a mortar and pestle (head to our shop to take a peek at the one Marion has designed herself!) for the curry paste allows the ingredients to become bruised and release their natural oils and aromas. You could also start the paste in a mortar and finish in a food processor for a smoother paste.

    – Apple eggplant, also known as Thai eggplant, is a small, round bitter eggplant (aubergine). It gets its name for its similarity in appearance to a Granny Smith apple. You can often find them at Asian grocery stores.

    – Pea eggplants are very small eggplants that are commonly added to Thai curries. Find them at a Thai grocery store. If unavailable, leave them out.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

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Desi
March 5, 2024

easier to make than I thought

I made this on the weekend and invited my friends and family to try it. Everyone loved it, even my picky children. This will be a staple recipe for years to come !

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