Green Curry

green-curryBack before I moved to Thailand, I would go to my local Thai restaurant in Gravesend and always order the Green Curry! I loved the mix of sweetness with spice, especially combined with an order of coconut rice.


Using the old fashioned technology!

I discovered how to make this at the cooking school in Chiangmai, from scratch! It was hard work pounding out the ingredients for the curry paste, but my instructor said I was very good at it!

Serves two. Be sure to serve with fragrant jasmine rice!

This is what you’ll need for the curry paste:

  • 3 large fresh chili peppers
  • tbsp galangal
  • tbsp lemon grass
  • 1 coriander root
  • 1/4 tsp coriander seeds
  • 1/2 tsp chopped kaffir lime peel
  • 4 peel garlic clovevs
  • 2 peeled shallots
  • 1 tsp shrimp paste

Pound these together in a mortar. You could also use a food processor or blender.


  • 100 grams hard tofu (or chicken or fish) sliced
  • 2 small green eggplants (soak in water to prevent discolouring)
  • 1/2 cup coconut milk
  • 1 cup water
  • 2 tbsp fish sauce or 1 tsp salt
  • 1 tbsp palm sugar
  • pinch of salt
  • 2 keffir lime leaves
  • 10 sweet basil leaves


  1. Once you have your curry paste, add it into a wok over low heat with a little cooking oil. You want to paste to smell fragrant. Be sure to keep stirring it. Add in half of the water and coconut milk.
  2. If you’re cooking with meat, add it in. Let this cook for a few minutes.
  3. Add in the rest of the water and coconut milk, plus the eggplant and seasonings.
  4. Just before the curry is finished, add in the keffir lime and sweet basil leaves.
  5. Garnish with a spoonful of coconut milk and chopped chilies on top.



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