Since I first tasted Thai Green Curry back in 2003 -I was living in San Diego back then-, I have been in a love-love relationship with this dish. This Thai signature recipe has got it all. It’s creamy, it’s warm, it’s spicy and it is super delicious. Each element in the dish complements each other, make your brain tingle and make your tastebuds go crazy. I can’t resist to eat it whenever I have the opportunity and, when I am in a country without a good thai cuisine, I still have to have it, so I make it myself.
And let me tell you, this recipe will leave you asking for seconds. And thirds.
Ingredients (serves 6)
For the green curry
· 4 chicken drums and thighs or 3 breasts
· 3 tbsp of green curry paste (my favourite is Chef’s Choice, which you can buy -in bulk- here)
· Coconut milk, 3 cans (1 and a half litres)
· 4 garlic cloves, finely chopped
· Ginger, 2 tbsp
· Galangal, 1 tsp
· The zest of 1 lime
· Lemongrass, 2
· Kaffir lime leaves, 5-6
· 2 bay leaves
· Green and red chilli to taste
· Nam Pla, 1 tsp
· Around 20 mini-corn (preferable fresh but canned does the job fine too)
· 1/2 can of bamboo shots
· 1 eggplant
· Green beans (Ideally long beans but you can use any other kind of green beans…)
· Okra, 100gr (optional)
· Vegetable oil
· Brown sugar (ideally palm sugar), 1 tbsp
· Salt & Pepper
For the rice
· Jasmine rice (basmati or Thai rice work beautifully too), 1 cup
· Rice vinegar (optional)
· 1 cup and 10% more of water
For the garnish
· 4 cherry tomatoes per person (optional)
· Coriander, 1 bunch
· 2-3 spring onions
· Red chilli, finely sliced
For the curry
What I always do before I even start cooking, is to place the cans of coconut milk in a bath of very hot water. You will find this useful too, as it helps melting the coconut butter inside the milk and it will make it easier to use later on the recipe.
Once the coconut milk is ready -5 minutes will be enough-, shake the cans well, open them and, here comes my trick, put it in a blender together with a bit of the coriander and the green chilli. Blend the heck out of it. This helps flavouring the coconut milk and also it gives it a subtle green color, which will look fantastic on the plate. Leave it near to your cooking station ready to use it when you need it.
Get a wok or a big pot -at least with a 3-litre capacity-, place 6 or 7 spoonfuls of oil and heat it a medium heat. Once the oil is hot (not smoking hot), add the garlic, ginger and galangal and a bit of the chilli (always to your taste and depending on the chilli you are using) and fry it for 30 seconds. Be very careful not to burn the garlic. If it happens you’ll have to start over again.
Add the green chilli paste and stir-fry it together for 2 or 3 minutes. It should acquire a darker tone and it should start perfuming the kitchen. Also, it will absorb most of the oil in the pan, if not all.
Now you can increase the fire and add the chicken, coating it well in the paste. If needed, add some drops of oil, in order to avoid it sticking to the bottom of the wok/pot.
Once the chicken is nicely coated in the paste, you can add the spiced coconut milk we just prepared. Stir the mix well until it starts getting a nice green color.
Now you can add the lemongrass, bay leaves, kaffir lime leaves, nam pla, sugar, and lime zest. Stir and mix the flavours well.
Bring it all to a boil and cook for 6-7 minutes
Now with the vegetables. Quickly blanch them for 2 minutes in boiling water with a drop of lime juice. Drain well. The eggplant you may want to do separately, as it is bulky and it takes a lot of space, but also because it contains a lot of water and it should be drained very well. If necessary, squeeze it a bit in order to release part of the water it contains.
After this, go back to the curry, add the mini-corn and, a minute later, everything else.
Cook for a 3 or 4 minutes, add a pinch of freshly ground black pepper and add the salt. And we’re done.
For the rice
Wash the rice properly (at least 4 or 5 times) in warm water.
Add the rice to a pot and cover it with the cold water. Add salt and 1tbsp of rice vinegar. Bring it to boil and quickly set the stove to minimum (in my stove, I set it to 2 out of 10) and cover it. Cook for 11 minutes without uncovering it.
This way of cooking the rice is almost bullet-proof and it will give you a loose and perfumed rice that will go great with pretty much everything
So now that we have it all done, you can go ahead and serve the curry over a bit of rice or with the rice on the side.
As a garnish, I love a bit of chilli, cherry tomatoes, spring onions and coriander on top of my curry.
Enjoy and Salud!