Roast paste in coconut oil
Curry paste develops more aroma when it is briefly roasted in the solid part of the coconut milk.
Thai Recipe
Green Thai curry
For an aromatic green Thai curry, heat the solid part of the coconut milk until it becomes slightly oily, in which the green curry paste develops its aroma before gently cooking the meat, vegetables and the rest of the coconut milk.
Total time
45 min
Calories
590 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Green Thai curry to taste creamy and fresh
Green Thai curry should taste creamy, spicy and fresh. Coconut milk rounds out the sauce, fish sauce or soy sauce adds salt, some palm sugar balances out the heat. Thai basil and lime juice are added only at the end to keep the aroma clear.
Lunch
One-Pot Recipes
Dinner
Meat
Recipe
Green Thai curry
Green Thai curry combines green curry paste, coconut milk, chicken or tofu, vegetables, kaffir lime leaves and Thai basil. The curry paste is first roasted in coconut oil.
Ingredients
4 servings
Method
-
1
Roast curry paste
Heat the coconut milk in a saucepan and stir in the green curry paste for 1 to 2 minutes until it is fragrant.
-
2
Cook the main ingredient
Add the chicken or tofu and briefly toss in the paste. Add the remaining coconut milk and kaffir lime leaves.
-
3
Simmer vegetables
Add the Thai eggplant or zucchini, bamboo shoots and paprika. Simmer gently for 10 to 12 minutes.
-
4
Season to taste
Balance with fish sauce or soy sauce, palm sugar and lime juice to make the sauce creamy and spicy.
-
5
Add basil
Fold in Thai basil at the end and serve the curry with jasmine rice.
Kitchen know-how
Tips for Green Thai curry
Add basil near the end
Thai basil loses its fragrance and colour when cooked. Fold in at the very end.
Control heat
Curry pastes are of varying spices, first take less and later season.
Variations
How to adapt this recipe
Add prawns only in the last minutes to keep them juicy and not dry.
Use tofu, soy sauce instead of fish sauce and lots of vegetables. Thai basil remains important for the fragrance.
Nutrition per serving
590kcal
28.0 gCarbohydrates
31.0 gProtein
39.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Green Thai curry
Often too much liquid was added or the curry paste was not roasted. Coconut milk is usually sufficient as a base.
Green Thai curry paste is typical, the pungency varies greatly, so start lower and season later.
Yes, the sauce can be prepared. Thai basil and lime juice should only be added fresh when warming up.
Jasmine rice is classic, absorbing the coconut sauce well and softening the pungency.
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