Tag: Mark Weins

For the green curry chicken:
1 whole chicken – 1.4 kg. in total weight (ไก่บ้าน) – I think a free range chicken gives you the best Thai green curry taste

2 cups of water to first boil the chicken

green curry paste (เครื่องแกงเขียวหวาน) – all of the green curry paste below

2 – 3 cups of coconut cream (หัวกะทิ)

6 – 10 Thai eggplant (มะเขือเปราะ)

6 – 10 stems of Thai sweet basil (โหระพา)

2 red spur chilies (พริกชี้ฟ้าแดง)

20 kaffir lime leaves (ใบมะกรูด)

1/2 tsp. salt (เกลือ) – or salt to taste when you’re cooking your curry

For the green curry paste (เครื่องแกงเขียวหวาน)
150 grams Thai green chilies (พริกขี้หนูเขียว)

1 head garlic (กระเทียม)

3 shallots – small shallots about 2 tbsp in total (หอมแดง)

1 thumb sized chunk of galangal (ข่า)

5 cilantro roots (รากผักชี) coriander

1 kaffir lime – just the peel (ผิวมะกรูด)

2 stalks lemongrass (ตะไคร้)

1 tbsp. white pepper corns (พริกไทยขาว)

1 tsp. coriander seed (ลูกผักชี)

1 tsp. cumin seed (ยี่หร่า)

1 tsp. salt (เกลือ)

1 tbsp. shrimp paste (กะปิ)

To make Thai green curry, there are three main steps:
Pound the curry paste

Prepare the chicken

Cook the curry paste with the chicken and coconut cream

Note: At this point if you want to immediately get cooking and straight to the recipe, you can scroll below to the recipe box for direct instructions. However, you can keep reading below to get more in-depth cooking instructions, photos, and a more thorough explanation about Thai green curry.

Source 👇🏻

https://www.eatingthaifood.com/thai-green-curry-recipe/