What is green curry paste made of?

Green curry paste is made from several fresh herbs and spices like coriander seeds, white peppercorns, Thai green chilis, garlic, shallots, galangal, kaffir lime rind and leaves, lemongrass, cilantro roots (or stems), and shrimp paste. These ingredients are typically ground together in a granite mortar, pestle to a paste, and then used to make green curry.

Does Green Curry Freeze Well?

Green curry freezes extremely well! I usually have a few small portioned-out curries in my freezer if not eaten each time I make a big batch. It’s an easy way to have leftovers. Here’s how- try green curry for an amazing breakfast! Trust me. Just fry an egg sunny side up, put it on top of the curry over the jasmine rice, and you have the heartiest, creamiest, and tastiest breakfast that is tastier than biscuits and gravy!

What goes well with Thai green curry?

Thai green curry is typically eaten with steamed jasmine rice. However, you can eat it with Basmati, brown, or sticky rice. Try it with noodles, rice noodles,s or eggs noodles, or eat it alone. There are no rules. Whatever you want to enjoy your curry with is perfectly A-okay!

How can I add flavor to my green curry?

To add flavor to your green curry, add fresh or dried chili flakes, a squeeze of lime, fish sauce, Thai basil, or thinly sliced kaffir lime leaves. Play around with these flavors until you get the flavors you are happy with.

Is Thai green curry healthy?

Thai green curry is mostly healthy with a touch of sugar. You can substitute monk fruit sugar, agave, honey, or maple syrup for a healthier option. You can also add more vegetables too to make it even better!

Is Green Curry Spicy?

Yes and no. Thai green curry can be adaptable by using less green curry paste. Fresh green chili is one of the star ingredients of the green curry paste. They are spicy little things! They are about 5-10 times spicier than jalapenos peppers! Normally, Thai bird-eye chilis are used in a traditional curry paste recipe, and those babies are feisty hot! For a homemade green curry paste, try this authentic Thai green curry paste.

Easy Thai Green Curry with Chicken and Eggplants

Name: Easy Green Curry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Thai
Ingredients: 2 tablespoons oil (coconut, grape, vegetable, canola); 3 cloves garlic, diced; 4 ounces green curry paste; 1/2 cup coconut cream; 1 pound chicken thinly sliced; 2 cups Thai eggplants, cut into bite-size pieces. *See notes*; 2 cups onion, cut into bite-size pieces; 1 can (14 oz) coconut milk; 1 cup water; 3 tablespoons sugar; 1.5 tablespoons fish sauce; 5 ounces bamboo shoots (Tips, strips, or slices are fine, sliced, or cut as desired). *See notes*; 3 kaffir lime leaves, julienned; 1 cup fresh Thai basil leaves; 2-3 Thai red chilis (optional for extra heat)

Description

This easy Thai green curry with chicken and eggplants will transport you to Thailand with every bite you take! It has incredible flavors from the curry paste cooked in coconut milk, chicken, bamboo shoots, kaffir lime leaves, and Thai eggplants. You can have this authentic Thai green curry chicken for dinner in less than 30 minutes!

Ingredients

Scale

2 tablespoons oil (coconut, grape, vegetable, canola)
3 cloves garlic, diced
4 ounces green curry paste
1/2 cup coconut cream
1 pound chicken thinly sliced
2 cups Thai eggplants, cut into bite-size pieces. *See notes*
2 cups onion, cut into bite-size pieces
1 can (14 oz) coconut milk
1 cup water
3 tablespoons sugar
1.5 tablespoons fish sauce
5 ounces bamboo shoots (Tips, strips, or slices are fine, sliced, or cut as desired). *See notes*
3 kaffir lime leaves, julienned
1 cup fresh Thai basil leaves
2-3 Thai red chilis (optional for extra heat)

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Instructions

Sautee garlic and a little oil in a medium-sized Dutch oven or stock pot over medium-high heat. This step is optional and not usually done in a traditional Thai curry recipe, but I love the extra depth of flavors it adds to my recipe!
Add the green curry paste and break up the clumps. Cook for 20-30 seconds or less.
Add the coconut cream and stir well with the paste. Use the top thick layer of coconut milk if you don't have coconut cream.
Let the mixture cook until the coconut oil separates or until the bubbles form. You'll have a thick green curry sauce at this point.
Add the chicken, and cook for 5-6 minutes until the chicken is done. Add the eggplants and onions, and cook for 2 minutes. If the chicken pieces are smaller, use less time to cook.
Add the entire can of coconut milk, sugar, and fish sauce, stir well, and cook for 1-2 minutes. Taste the flavor and adjust as needed with more fish sauce or sugar.
Add the bamboo shoots, and cook for 3-4 minutes. Stir some.
Add the kaffir lime leaves and chilis, and stir well. Add the sweet basil leaves last and turn the heat off. That's it! Serve with jasmine rice or any brown white rice of choice.

Notes

Use a large soup pot to make your thai green curry. I like using my 6 quartz Dutch oven.
Left over Thai curries are amazing the next day! It's even creamier and more tasty because the curry sauce and coconut milk will have a chance to seep through the ingredeints making the curry extra flavorful!
For leftover curry, heat it back up again and serve over jasmine rice. Here's my secret tip- Fry an egg over easy than top it over the curry and let the yoke oozes over the rice. AMAZING! It's one of my favorite breakfasts in the world!
For added spiciness, use sliced or chopped Thai red peppers to add at the end of the cooking process.

** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **

Prep Time: 15
Cook Time: 15
Category: Curry
Method: Stew
Cuisine: Thai