The name “green” curry derives from the color of the dish. Green curries tend to be as hot as red curries or hotter. The green color comes from fresh green chillies. The “sweet” in the Thai name (wan means “sweet”) refers to the particular color green itself and not to the taste of the curry. As this is a Thai curry based on coconut milk and fresh green chillies, the color comes out creamy mild green or, as this color is called in Thai, “sweet green”. The curry is not necessarily sweeter than other Thai curries.
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- Prep Time: 20 Minutes
- Cook Time: 15 Minutes
- Ready Time: 35
Ingredients
- GREEN CURRY PASTE: 4 small green Thai chilies, OR substitute 1 to 2 jalapeno peppers 1/4 cup shallot OR purple onion, diced 4 cloves garlic, minced 1 thumb-size piece galangal OR ginger, grated 1 stalk fresh minced lemongrass OR 3 Tbsp. frozen or bottled prepared lemongrass 1/2 tsp. ground coriander 1/2 tsp. ground cumin 3/4 to 1 tsp. shrimp paste 1 (loose) cup fresh coriander/cilantro leaves and stems, chopped 1/2 tsp. ground white pepper (can be purchased at some supermarkets, OR at Asian food stores) 3 Tbsp. fish sauce 1 tsp. brown sugar 2 Tbsp. lime juice CURRY INGREDIENTS: 1 to 1.5 lbs. (about 0.7 kg) boneless chicken thigh or breast, cut into chunks 1 can coconut milk 4 kaffir lime leaves (can be purchased frozen at most Asian food stores), OR substitute 1 tsp. grated lime zest 1 red bell pepper, seeded and cut into chunks 1 zucchini, sliced lengthwise several times, then cut into chunks Generous handful fresh basil 2 Tbsp. coconut oil or other vegetable oil
Recipe Steps:
- 1.Place all the "green curry paste" ingredients together in a food processor, and process to a paste. If necessary, add a few Tbsp. of the coconut milk to help blend ingredients. Set aside. Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then, using scissors, cut leaves into thin strips. Set aside.
- 3.Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste. 4.Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add 3/4 of the coconut milk, reserving 2-3 Tbsp. per serving portion for later.
- 5.Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer. 6.Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
- 7.Add the red bell pepper and zucchini, plus the strips of lime leaf (or lime zest), stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful. 8.Do a taste-test for salt, adding 1-2 Tbsp. fish sauce if not salty enough. If you'd prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour, plus bitter (the bitter is found in the fresh basil garnish).
- 9.Serve this curry in bowls with Thai jasmine rice on the side, allowing guests to add their own. Top each portion with fresh basil, then drizzle over 2-3 Tbsp. coconut milk
