Ready in 45 minutes
Alongside Pad Thai, Green Curry is the most popular of all Thai dishes. That being said, there are numerous ways to make it - each Thai cook has his or her own method and list of ingredients. I've been working on mine for years, trying everything from packaged green curry pastes to switching out the coconut milk for other liquid ingredients. What I've come up with is the following homemade recipe, which tastes very much like some of the best green curries I enjoyed in Thailand. This is a creamy curry without being too high in calories due to the use of evaporated milk (a tip I learned from a Thai chef). Give it a try!
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Step 1: Prepare the Lemongrass.
Remove any tough outer leaves from the lemongrass and cut off the bulb. Thinly slice the lower half of the stalk (the upper half can be discarded OR cut into long segments and added to the curry for extra flavor). Chop the slices with your knife to mince, or pound with pestle & mortar.
Time-saving Tip: Instead of using fresh lemongrass, substitue 3 Tbsp. frozen prepared lemongrass (available in Asian food stores).
Place your prepared lemongrass in a food processor or blender. Also add: garlic, chilies, shallot, galangal or ginger, fresh coriander, ground coriander, ground cumin, white pepper, fish sauce, shrimp paste, lime juice, sugar, and 1/4 cup of the coconut milk (reserve the rest for later).
Blitz well to create a fragrant green curry paste. (If using a blender, add more coconut milk to blend ingredients, up to 1/2 can as necessary)
Place a wok or large frying pan over medium-high heat. Add a little oil and swirl around, then add your green curry paste. Stir-fry 1 minute to release the fragrance.
Add the chicken. Stir-fry until well saturated with sauce.
Add 1/2 can evaporated milk, plus the lime leaves (if using). Stir and reduce heat to medium-low. Simmer chicken 5-6 minutes.
Add 1/3 to 1/2 can coconut milk, plus the green vegetables (except basil) and continue simmering another 3-4 minutes.
Add the cherry tomatoes and simmer 2-3 more minutes. Avoid over-cooking - you want the tomatoes to keep their shape and the green vegetables to retain some of their crispness.
Remove curry from heat and taste-test it for salt and spice. If not salty or flavorful enough, add 1 more Tbsp. fish sauce. If too salty for your taste, add another squeeze of lime juice. If too spicy, OR if you'd like more sauce, add what is remaining of your can of coconut milk. If you'd like it sweeter, add a little more sugar.
Serve directly out of the wok, or transfer to a serving bowl. Sprinkle over the fresh basil (slice larger leaves into shreds). Sliced red chili can also be used as a topping, or to add more spice (as shown). Serve with plenty of Thai jasmine rice, and ENJOY!
For a lighter green curry (lactose-free version): Simply substitute chicken stock for the evaporated milk. Add a little more lime juice when taste-testing (to balance out the saltiness), as needed.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
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