Easy Authentic Thai Green Curry At Home

This is the most requested curry recipe from everywhere .

I've seen D MS comments , et cetera and simultaneously the best of all time .

OK .

So today we are making a Thai green curry but not just a Thai green curry .

Sure .

You go to the store , get your little Thai curry piece .

Oh You put it in the and then you mix it and cook it and it's great .

Right .

Right .

You have instantaneously made the most boring Thai green curry .

You can that feel good , feel good about that .

If you really want to make a Thai green curry worthy of a little kiss from and maybe even a Thai grandmother .

If you're so lucky , then you're gonna make your own curry paste from scratch in a room peel by hand .

Yes , it takes time .

But I'm telling you you this is life altering flavor .

So with all that being said , let's make this shall we a proper Thai green curry cannot exist without a green curry paste for going .

It would be like making a sandwich with no bread and yeah , sure .

You can use store bought if you want to taste the least flavorful and exciting as possible .

But if you want a curry so good that it makes your toes curl , then you're gonna want to make it yourself .

So let's begin .

There .

There are a lot of ingredients here but it's all going in one place , this large mortar and peel , same people use a blender .

Then I also see people break their blenders making this .

So pre grate your hard veggies like gala and lemongrass before blending .

If you go that route , but I'm going to go Mr your traditional today .

So start by combining two teaspoons or 4 g of coriander seeds , one teaspoon or 2 g of cumin seeds and one teaspoon or 3 g of white peppercorns on a small baking dish , pop those into an oven that's been preheated to 325 for about five minutes until lightly toasted .

You can also do this in a pan if you want .

Then let those cool completely .

Next .

Get your veg prepped .

Are you ready for this very thinly sliced ?

Nine Thai chilies , three Serrano chilies , two small shallots , seven cloves of garlic , four cilantro stems , no leaves , one stock of lemongrass , a two inch knob of peeled gala .

Please do not use ginger here .

Ok , Galo is key here and Leslie very fine Shiina three Kafi lime leaves now says these are all getting added in a specific order to make grinding easier , align mine up and just by taking one look at these lovely aromatics makes me think that this could very well lead to a good old fashion .

Nice slapping boos .

Large mor of peel , start with your toasted spices .

Grind those with your ps until you get a powder .

Then get a towel underneath because you're destroying your countertop .

Fold that up with your sliced tight chilies , grind those into a decently fine paste about one minute .

Then add your sliced serranos and really get in there and grind all your chilies until as fine as possible .

This will take 2 to 3 minutes depending on your technique you might think .

Oh Wow , this is pretty fine wrong .

You can always make it finer if it's fine enough , the seeds won't really be visible from there .

I rough chop my slice Gulan and added that that down until it's past another 1 to 2 minutes .

Then add your lemongrass , which has also been pretty finely chopped grind that bad boy .

Until past five .

This one will take about 3 to 4 minutes to break down .

This is where technique comes in .

Pal .

Use human instinct , sensuous motion , use your grinder to press it along the wall as you gently twist your pele to get it nice .

Then grind in your cafe lime leaf till smooth , followed by coriander stem .

Also till smooth shallots grind till smooth your garlic .

Else .

Now once it's nice and smooth , finally the zest of one lime blended until smooth and last but not least finish that off with a half teaspoon or 4 g of dried Thai shrimp paste , blending all that together and your paste is finally done .

Toddling in at around 15 to 20 minutes of grinding .

Yes , it's tedious .

But the effort turns into reward .

When everyone is moaning at the dinner table , you'll know it's smooth enough if you can form a ball with it like this .

Hey , yo , it's the green curry paste ball .

Oh my God .

Can I have your autograph ?

So onto the easiest part , the curry in a medium sized pot , add two tablespoons of 28 mL of vegetable oil heat it over medium heat until hot , hot bing bang .

Then add all of your curry paste .

Yep , all of it .

If you wanna have leftover curry paste , then simply double the paste recipe when you make it cook that guy down stirring often until it's relatively dried out and is starting to stick to the bottom of the pan about 3 to 4 minutes .

Then stir in five cloves of very finely chopped garlic .

Let that cook for about 25 seconds or until fragrant .

Then add three quarters of a cup or 100 and 77 mL of chicken stock stir that to dissolve the curry paste .

Then add one tablespoon or 17 g of palm sugar and two tablespoons or 30 mL of fish sauce stir till is dissolved .

Then add 1 13.5 ounce or 400 mL can of full fat coconut milk followed by three additional Kafi lime leaves , bring it to a light simmer and reduce the heat to low .

And if you want an ultra velvety smooth , then at this point , you would blend it with a hand blender until as smooth as you like add in three quarters of a pound or 340 g of boneless and skinless chicken thighs , cut into half inch cubes .

Stir that in and simmer for 7 to 8 minutes or until the chicken is cooked through .

Now it's veggie time .

Yay .

Something healthy for once .

You're heavily allergic to nit shades , then maybe not .

Anyway , add 1 to 2 Thai egg plants sliced about half an inch thick .

So that in and simmer for four minutes or until soft , then fall that with 1.5 cups or 100 and 60 g of snow peas and then just simmer those snappers until they're softened to your liking .

I like my snap peas to have some crunch of them .

So 1 to 2 minutes is usually enough and once it's done season that to taste with the juice of one lime into taste with additional fish sauce and or palm sugar .

If you feel like it needs it , albeit optional .

I really like to steep two large sprigs of Thai basil in the hot curry to release some her .

Now you have an incredible curry which should be plated up as such nice big bowl , beautifully steamed short grain rice on one side and nice heaping ladle fulls of curry on the other .

Garner that bad boy with fried shallots , freshly sliced Serrano chili and fresh thai basil leaves .

Now , this bowl right here in my opinion , pays respect and homage to one of the greatest curries in the entire world that is for sure to brush your lips and splash upon your tongue , to create a harmonious experience of drooling , gasping , moaning and above all smiling with the ones you love or you can just devour the whole thing by yourself .

Totally cool .

Anyway , let's taste .

Test this and see if we have a proper curry or not bing bong , sorry , but we're keeping it .

Thai green curry , a special curry one that's been requested many times is right here in front of me .

First .

I think we should just go for the the curry itself aside from all the vegetables and proteins and everything that's in there .

If you wanna be hit right in the face with the most fresh Thai green curry that you will taste , assuming that you don't have a restaurant near you that makes it completely from scratch .

This is the recipe for you .

You can taste each individual aromatic , the galo , the lemon grass .

You know , the funny thing is , is the chilies aren't that spicy .

Once everything's put together , it seems like it would be really spicy .

It's really not very palatable spice level wise .

I'll give this a for me like a 4.23 45678 out of 10 .

Not that spicy .

As long as you don't launch it to the back of your throat , everything comes together beautifully perfect high green curry .

You can make it home and yes , you should make the curry paste .

You're not making this without making the paste .

Period .

End of story .

Oh God damn .

You want Odos is creamy and makes you sweat just a little be you .

All right guys .

So we made our Thai green curry and it came out once I made the paste , you could smell the fragrance and it was added to the broth and you had all the creamy coconut milk and it just , it just looked right one spoonful in the mouth instantly .

My brain was like this was worth it .

I'm doing this again .

This was 100% worth it .

Sure .

It's annoying and obnoxious to have to grind it by hand and your arm gets tired , tired .

You know what ?

We got it easy these days .

All right , technology makes everything easy .

Maybe go back in time a little bit and use some of that good old fashioned elbow grease .

I promise you .

It's gonna be rewarding for this .

This is one of those recipes where I'm not just gonna say , oh make it or not .

No , you need to make this .

You need to .

So with all that being said , if you enjoyed this video or you learn something .

Leave a , like , subscribe and I will see you next time .

You better make that god damn curry .

All right .

It's real good .

Right .