Recipe - Green Curry

Green curry paste ready to go. 

Green & Red Curry Paste ( Nam-phrik kaeng khiaw-waan + kaeng ped)

Ingredients ( for 2-3 people depends on desired amount of spicy taste)

7 chillies  - chopped fresh green chillies ( for green curry paste)
1  tbsp ground red chilli
2  tbsp chopped garlic
2  tbsp chopped shallots
1  tbsp chopped lemon grass
½  tsp chopped galangal (Thai ginger)
1  tsp chopped coriander root
½  tsp chopped kaffir lime peel
1  tsp chopped turmeric
½ tsp roasted peppercorns
2  tsp roasted coriander seeds
1  tsp roasted cumin seeds
½  tsp salt
½  tsp shrimp paste (exclude for vegetarian)


1. Put peppercorns, coriander seeds and cumin seeds in a mortar, pound well

2. Add the remaining ingredients except shrimp paste, pound until mixed well.

3. Add shrimp paste, pound until fine and smooth.

Ingredients for the vegetarian curry. 

Green & Red Curry with Chicken ( or Tofu) (Kaeng khiaw-waan kai)


50g boneless chicken breasts (or tofu), thick sliced
30g eggplant, cut into wedges
30g baby corn ( or carrot), cut into sliced
2 kaffir lime leaves, torn in half
6 sweet basil leaves
1-1/2 cup coconut milk
1-1/2 tbsp oil
1 tsp sugar
1  tbsp fish sauce (veg: soy sauce)
1 tbsp green curry paste or red curry paste for red curry


1.  Put oil in wok, on low heat add green curry paste to taste, bring it to a simmer, add some coconut milk to stop burning and stir until fragrant.

2. Add chicken (tofu), stir vigorously until the chicken is cooked.

3. Add the remaining coconut milk, eggplant, baby corn and kaffir lime leaves. Stirring occasionally. Season with sugar and fish (soy) sauce to taste.

4. Sprinkle sweet basil leaves and turn off the heat. Garnish with red chillies.

Note: Substitute red curry paste for the green one to make red curry chicken.

Great with some white steamed rice! 

To read more about the whole cooking class in Chiang Mai, Thailand, go here.


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