Amongst the host of Asian delicacies, it is Thai and Chinese cuisine that I love the most. The Thai cuisine is known for its subtle colours and fresh ingredients. From kaffir lime to galangal and basil leaves, the greens rule the Thai kitchen. The most popular are the Thai curries which come in red, green and yellow hues. The colour of these curries determines their names and the best part is that they attain this beautiful colour without an additive agents. Do you know that the Thai name for the green curry is Kaeng Khiao Wan which refers to a green curry that is sweet in taste. The sweetness is all thanks to the use of coconut milk, which is a usually suspect in most Thai dishes. 

Today, we’ve fetched a recipe of the Thai green curry from the kitchens of Executive Chef Ravi Kant. Here’s the recipe to try at home. 

For Thai Green Curry Paste

Ingredients

  • 1/2 tsp whole coriander seed (or powder)
  • 1 tsp whole cumin seed (or powder)
  • 1/2 tsp whole black peppercorns (or ground pepper)
  • 3 small green chilies (I used serrano // stems + most seeds removed)
  • 1 medium green bell pepper* (stems and seeds removed // chopped)
  • 5 cloves garlic, peeled
  • 2 stalks lemongrass (tips trimmed, halved, + chopped)
  • 1 heaping Tbsp fresh sliced ginger or galangal (or 1 tsp ground ginger)
  • 6 stalks green onions (sliced // or sub 1/2 cup diced shallot per 6 stalks green onion)
  • 1 Tbsp fresh turmeric (or sub 1 tsp ground turmeric per 1 Tbsp fresh)

Method

  1. Once the ingredients are ready to go, just blitz in a blender or a powerful food processor.
  2. The smoother you can make the paste the better – nobody wants gritty bits of galangal or lemongrass in their otherwise silky curry sauce!

Source: Pixabay 

 For Thai Green Curry

Method

  1. Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and sauté kaffir lime, lemon grass and galangal. 
  2. Sizzles for a few seconds and then pour in 800 ml coconut milk.
  3. Bring to a boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
  4. Add all the vegetables and boil with the curry for 10 minutes.
  5. Add 20 ml of the Thai light soya sauce and 5 gm. of palm sugar,
  6. Bring to a boil, take of the heat and add ½ of a small pack of Thai basil.
  7. Pour the green curry in the bowls and top it with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.