Thai Green Curry With Thai Birds Eye Chili

Thai Green Curry With Thai Birds Eye Chili

Ingredients:

For the Green Curry Paste:

  • 2-3 thai bird’s eye chilis (adjust to taste, remove seeds for milder heat)
  • 2-3 cloves garlic, peeled
  • 1 lemongrass stalk, sliced (white part only)
  • 1 thumb-sized piece of galangal or ginger, peeled and chopped
  • 2 shallots, peeled and chopped
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon shrimp paste (or substitute fish sauce for a vegetarian version)
  • Zest from 1 lime
  • 2-3 fresh kaffir lime leaves, chopped (or use dried leaves)
  • 1 small bunch of fresh cilantro, stems and leaves separated
  • Salt, to taste

For the Curry:

  • 1 can (14 oz/400 ml) coconut milk
  • 1-2 tablespoons vegetable oil
  • 2-3 tablespoons green curry paste (adjust to your spice preference)
  • 1 pound (450g) boneless chicken, tofu, or your choice of protein, thinly sliced
  • 1 cup mixed vegetables (bell peppers, bamboo shoots, Thai eggplants, etc.)
  • 1-2 tablespoons fish sauce (adjust to taste, or use soy sauce for a vegetarian version)
  • 1 tablespoon palm sugar or brown sugar
  • Fresh Thai basil leaves (or regular basil as a substitute)
  • Cooked jasmine rice, for serving

Instructions:

Prepare the Green Curry Paste:

  1. In a mortar and pestle or a food processor, pound or blend the green chilis, garlic, lemongrass, galangal (or ginger), shallots, ground coriander, ground cumin, shrimp paste (or fish sauce), lime zest, kaffir lime leaves, cilantro stems, and a pinch of salt until it forms a smooth paste.

Cook the Curry:

  1. In a wok or large pan, heat the vegetable oil over medium-high heat. Add the green curry paste and cook for 1-2 minutes, stirring constantly until it becomes fragrant.

  2. Pour in about half of the coconut milk and stir to combine with the paste. Bring it to a gentle boil, and let it simmer for 5-7 minutes, allowing the flavors to meld and the mixture to thicken slightly.

  3. Add the sliced chicken or protein of your choice to the pan and cook until it’s no longer pink.

  4. Pour in the remaining coconut milk, add the mixed vegetables, and let the curry simmer for another 5-7 minutes, or until the vegetables are tender.

  5. Season the curry with fish sauce (or soy sauce) and palm sugar (or brown sugar) to taste. Adjust the seasoning as needed.

  6. Remove the pan from heat and stir in fresh Thai basil leaves.

  7. Serve your Thai Green Curry hot with steamed jasmine rice.