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How to make Thai green curry

How to make Thai green curry

Shades of green

Text: Janice Sim


There's always something assuring about a bowl of fiery green curry. On one hand, it's dubbed to be the milder sister of the clear tom yum goong while on the other hand, its thick flavour-packed broth manages to have us coming back for seconds. Heed this recipe from Janice O'Connor's debut cookbook Open Kitchen — via a donation to Make A Wish Foundation. All of the proceeds will also go to the charity organisation.

Note: Make the curry paste before starting on the green curry

Curry paste: Here's what you need

100g Green Chilli
100g Lemongrass
10g Ginger
20g Shallots
10g Garlic
5g Belachan
5g Salt

Curry paste: How to make it

1. Blend all ingredients. Taste to add more chilli or lime juice, if too salty.

Green curry: Here's what you need

200g Chicken
1/2 cup Coconut Cream
1 tbspn Green Curry Paste
1 ½ cup Coconut Milk
1 tbspn Oil
1 tbspn Fish Sauce
1/4 Palm Sugar
2pcs Apple Eggplant
1pc Coconut Heart, sliced.
2pcs Kaffir Lime Leave
3/4 Thai Basil
10pcs Birds Eye Chilli

Green curry: How to make it

1. Marinate chicken with oil and fish sauce for ten mins. Grill till almost done and cut into cubes.
2. Fry coconut cream in a pot until oil separates. Add curry paste and fry it till fragrant.
3. Add coconut milk and season it with fish sauce and palm sugar. Continue to stir while heating
4. Add apple eggplants, coconut heart and grilled chicken.
5. Stir all the added ingredients thoroughly before adding kaffir lime leaves, basil and chilli. Allow it to boil before serving.

See more of our delicious and easy-to-make recipes. 

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