Green Thai Curry Recipe From Scratch - Theyellowdaal (2024)

FAQs

What is the secret to good Thai curry? ›

The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic. Choose full-fat coconut milk for its richness (you won't regret it!). Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.

Turmeric is the vital ingredient that gives this curry its yellow hue. Yellow curry is the mildest and often made with coriander, cumin, lemongrass ginger, garlic, and yellow or red chili. In addition to coconut milk, this curry has a rich taste with sweet and mild flavors.

This curry paste will stay good in a sealed jar in your fridge for 1 to 2 weeks, or can be frozen for 3 months. That way, you can enjoy gourmet Thai curry in very little time! The frozen curry paste doesn't diminish the flavor of the final curry! Plus, most of the aromatics and herbs can be frozen to use later.

Toasting the spices wakes them up and makes the curry more aromatic. Toasting the shrimp paste makes it more pungent and adds a smoky flavour.

Cornflour

Ideal for Chinese sauces or Thai curries but can also be used for Indian curries. Add one tablespoon of cornflour to two or three tablespoons of cold water and stir. Pour the mixture into the sauce and allow to simmer until the sauce begins to thicken. Which doesn't take very long.

Bring the coconut milk to a boil for a couple of minutes, then add and blend the paste. You will see that after 3-5 minutes, the natural coconut oil starts to slit from coconut milk. Continue to fry your paste in this natural oil until you have a smooth thick sauce.

Although all three colors may be spicy-hot depending on the chef, normally green is the mildest and red the hottest with yellow falling somewhere in between.

People love green curry because of the gentle balance of heat, sweet, and acid from the chiles, lime, and fresh herbs. Green curry is great with chicken and shrimp because it offers a punch of seasoning to the protein. The long list of herbs also makes green curry one of the healthiest Thai cuisine dishes.

Curry, in general, is thought to be a healthy dish due to its natural anti-inflammatory properties. Although green curry dishes can be high in fat, they're high in beneficial nutrients, minerals, and protein intake. As long as you don't overindulge, curry is a healthy and tasteful dish no matter your taste preference.

Can you eat Thai green curry the next day? ›

Thai green curry is one that should be cooked and consumed on the day. Sure, you could eat leftovers the next day but I find that for optimum freshness, it's best cooked and served immediately. If you want to work ahead, you could prepare all your veggies so that you don't have to do it later.

Green Curry is spicier than most popular Thai curries, such asThai Red Curry, Yellow Curry, Massaman Curry. It's about as spicy as Panang Curry – maybe even a wee bit spicier! Sauce is not as thick as Thai Red Curry, it's meant to be a thinner sauce.

Green Curry Spices

Green curry is mostly about the intense fresh aromatics so there's not much dried spices in it. If you Dom't have white pepper, switch it with finely ground black pepper. Don't skip the tumeric – as well as adding flavour, it is the ingredient that gives the green curry paste a beautiful warm glow!

Add a little sugar to balance the flavors and finish the dish with a fresh herb like cilantro, Thai basil or green onion. A combination of those herbs is good too! Add the herbs about two or three minutes before you finish cooking so they retain their flavor and don't get cooked to mush.

Often, Thai curries are made using coconut milk as the main liquid, which results in a creamy consistency. You can use as much or as little coconut milk as you wish based on your preference for texture, spice, and flavor.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

Fish sauce is not only used when cooking the curry as a flavouring and for its salty taste, but it is usually also available at the table as a condiment, mixed together with sliced green bird's-eye chillies for those that prefer their curries more salty and spicy.

To further the complexity of flavors, we also add Thai sweet chili sauce, and the classic cast of Thai food characters: soy sauce, fish sauce, lime juice, brown sugar, dried basil and a bay leaf. Its a somewhat long list of ingredients, but most of them you are just dumping into the sauce.