Thai Green Curry Recipe
Inspired by my travels, this authentic Thai green curry recipe combines a homemade curry paste, chilies, galangal, lime, creamy coconut milk, golden seared tofu, and fresh veggies. Comforting and full of flavor, it's one recipe that I never get tired of making or eating.
Servings: 4 servings
Equipment
- 1 Mortar and pestle (Thai style preferred) or food processor
- 1 Small skillet (for toasting spices)
- 2 Medium mixing bowls (for brining eggplant and pressing tofu)
- 1 Fine grater or Microplane (for lime zest and galangal)
- 1 Sharp chef’s knife and cutting board
- 1 Wok or Large Deep Skillet
- 1 Wooden Spoon or Spatula
- Measuring spoons and cups
- 1 Tea Towel and Heavy Weight or Pan (for pressing tofu)
Ingredients
For the Curry Paste
- 2 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- ½ teaspoon white peppercorns
- 3 serrano chilies seeds removed, finely chopped
- 14 Thai green chilies finely chopped
- 1 teaspoon kosher salt
- 15 Thai basil leaves julienned
- zest of one makrut lime
- 1 piece galangal peeled and chopped
- 12 cilantro stems chopped
- 3 lemongrass stalks bottom four to five inches only, thinly sliced
- 2 small shallots peeled and thinly sliced
- 4 garlic cloves peeled and thinly sliced
- 1 teaspoon white miso
For the Curry
- 1 package firm tofu cubed
- ½ teaspoon kosher salt, plus more to taste
- 2 tablespoon neutral oil
- ¼ pound Thai eggplant, halved or ½ Japanese eggplant, cut into 1 ½ inch pieces
- 1 can coconut milk
- 5 lime leaves
- ½ red bell pepper julienned
- 1 ounce snow peas
- 1 ounce bamboo shoots
- ½ cup baby corn
- 1 ½ tablespoon palm sugar finely chopped
- 1 ½ tablespoon fish sauce or coconut aminos
- 1 cup Thai basil leaves
For Serving
- steamed jasmine rice
- makrut lime zest
- fresh Thai basil
- red chili sliced
- coconut cream
Instructions
Prepare the Tofu and Eggplant
- Wrap tofu in a tea towel, press with a heavy weight for 20–30 minutes until water is removed.1 package firm tofu
- Dissolve ½ a teaspoon (three grams) of salt in ¼ cup (60 mililleter) of hot water. Add eggplant and cover with cold water. Submerge with a plate and brine for 15–20 minutes.½ teaspoon kosher salt, plus more to taste
Make the Curry Paste
- Toast coriander and cumin seeds in a dry skillet for two to three minutes. Let cool.2 teaspoon coriander seeds, 1 teaspoon cumin seeds
- Grind toasted spices and peppercorns in a mortar and pestle until fine.½ teaspoon white peppercorns
- Add the chilies and salt to the mortar and pestle, and pound the mixture into a paste. Add the basil, lime zest, galangal, cilantro stems, lemongrass, shallots, garlic, and miso one at a time, pounding after each until smooth. (Option: Use a food processor with one to three tablespoons of water if no mortar is available.)3 serrano chilies, 14 Thai green chilies, 1 teaspoon kosher salt, 15 Thai basil leaves, zest of one makrut lime, 1 piece galangal, 12 cilantro stems, 3 lemongrass stalks, 2 small shallots, 4 garlic cloves, 1 teaspoon white miso
Cook the Curry
- Heat two tablespoon (30 mililleter) of oil in a skillet. Sear the pressed tofu until golden on both sides. Remove and set aside.2 tablespoon neutral oil
- Drain eggplant.¼ pound Thai eggplant, halved or ½ Japanese eggplant, cut into 1 ½ inch pieces
- In a wok, heat the coconut cream layer from the can of coconut milk until it separates. Add ¼–½ cup (60–120 mililleter) curry paste, sauté two to four minutes until fragrant.1 can coconut milk
- Add eggplant, remaining coconut milk, and one cup (236 mililleter) of water. Simmer ten minutes.
- Add tofu and lime leaves, cook five to ten minutes more until eggplant is tender.5 lime leaves
- Stir in bell pepper, snow peas, bamboo shoots, baby corn, palm sugar, and fish sauce. Cook two to three minutes until the vegetables are tender-crisp. Adjust seasoning with salt, fish sauce, and sugar as needed.½ red bell pepper, 1 ounce snow peas, 1 ounce bamboo shoots, ½ cup baby corn, 1 ½ tablespoon palm sugar, 1 ½ tablespoon fish sauce or coconut aminos
- Remove the wok from the heat, and stir in Thai basil leaves.1 cup Thai basil leaves
- Serve with jasmine rice, garnished with lime zest, basil, red chili, and coconut cream.steamed jasmine rice, makrut lime zest, fresh Thai basil, red chili, coconut cream
Video
Notes
*Adjust the ingredient measurements listed in the instructions as needed if doubling or tripling the recipe.
*Nutrition information does not include serving suggestions.
Storage:
- Refrigerator: Store leftover curry in an airtight container in the fridge for up to three days. The flavors deepen as it rests, making it even more delicious the next day.
- Freezer: For the best texture, freeze the curry base (sauce and vegetables) without tofu for up to two months. Thaw in the fridge overnight, and add freshly cooked tofu when reheating.
- Reheating: Warm the thawed curry gently on the stovetop over medium heat, adding a splash of water or coconut milk if the sauce has thickened.
- Refrigerator: Store leftover curry in an airtight container in the fridge for up to three days. The flavors deepen as it rests, making it even more delicious the next day.
- Freezer: For the best texture, freeze the curry base (sauce and vegetables) without tofu for up to two months. Thaw in the fridge overnight, and add freshly cooked tofu when reheating.
- Reheating: Warm the thawed curry gently on the stovetop over medium heat, adding a splash of water or coconut milk if the sauce has thickened.
Nutrition
Serving: 1serving | Calories: 407kcal | Carbohydrates: 26g | Protein: 10g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 1500mg | Potassium: 561mg | Fiber: 3g | Sugar: 7g | Vitamin A: 805IU | Vitamin C: 13mg | Calcium: 134mg | Iron: 6mg