Green Curry Sauce

Name: Green Curry Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Thai
Ingredients: Fresh green chiles — 6; Lemongrass, inner part — 2 stalks; Galangal — 15 g (1 tbsp); Shallots and garlic — 3 and 4 cloves; Kaffir lime zest — 5 g (1 tsp); Fresh coriander root — 10 g (2 tbsp); Shrimp paste — 10 g (2 tsp); Coconut milk — 600 ml (2.5 cups); Fish sauce and palm sugar — 30 ml and 20 g (2 tbsp and 4 tsp); Thai basil leaves — 15 g (1/2 cup)

The Quirky Foodster Team

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20 min

Prep

25 min

Cook

Ingredients

Fresh green chiles — 6
Lemongrass, inner part — 2 stalks
Galangal — 15 g (1 tbsp)
Shallots and garlic — 3 and 4 cloves
Kaffir lime zest — 5 g (1 tsp)
Fresh coriander root — 10 g (2 tbsp)
Shrimp paste — 10 g (2 tsp)
Coconut milk — 600 ml (2.5 cups)
Fish sauce and palm sugar — 30 ml and 20 g (2 tbsp and 4 tsp)
Thai basil leaves — 15 g (1/2 cup)

Method

Pound or process green chiles, lemongrass, galangal, shallots, garlic, lime zest, coriander root and shrimp paste to a
smooth, fragrant paste.
Heat the thick cream from the top of the coconut milk (or a little oil) in a wok; fry the paste over medium heat until
very fragrant, about 5-7 minutes.
Add remaining coconut milk gradually, stirring to combine.
Simmer 15-20 minutes (with protein/vegetables of choice added directly, if making the full dish).
Season with fish sauce and palm sugar; stir in Thai basil just before serving.

Cultural Background: A fragrant, creamy coconut curry sauce built on fresh green chiles and herbs, Thai green curry is considered one of the spicier and richer of Thailand's curry family, its vivid colour and complex aromatics reflecting the freshness of its herb-heavy paste.

Tips: • Frying the paste thoroughly in fat before adding liquid is essential to fully releasing its aromatic oils. • A mortar and pestle gives a more traditional, textured paste than a food processor, though both work.

Variations: • Add Thai eggplant and bamboo shoots for the classic full curry preparation. • Adjust chile quantity, as green curry is traditionally one of the spicier Thai curries.

Storage: Refrigerate up to 3 days, or freeze the paste separately up to 3 months. Reheating Reheat gently over low heat, stirring occasionally. Nutrition (per serving) Approx. 150 kcal, 2 g protein, 14 g fat, 5 g carbohydrate per 100 ml serving.

Reheating: Reheat gently over low heat, stirring occasionally. Nutrition (per serving) Approx. 150 kcal, 2 g protein, 14 g fat, 5 g carbohydrate per 100 ml serving.

FAQs: What is green curry sauce traditionally served with? Chicken, beef or vegetables simmered directly in the sauce, served over jasmine rice. Why is green curry considered spicier than red curry? It traditionally uses fresh green chiles in greater quantity, giving it a brighter, sharper heat compared to the more mellow dried-chile-based red curry.